Step 1: Getting Started - Creamed honey facts

Contrary to popular belief, creamed honey is not whipped.  It is actually crystalized.  The difference between creamed honey and the nasty, gritty honey that you find in your pantry after having neglected your honey for several months is the size of the crystals.  Creamed honey has tiny, silky, smooth crystals.

You can determine the size of the crystals in your honey by providing a pattern or "starter."  The easiest way to get a good starter is to buy your favorite creamed honey.  Once you have that, you can make endless gallons of creamed honey.

One really cool advantage of creamed honey is that it is already crystalized, so it will never get all nasty and gritty, even if you loose it in your pantry for a few years.

For those who prefer visual explanations, you can see the process in this video.
<p>200 degees is way to hot and will kill all the goodness of the honey. Bees keep honey at about 90-120 degrees all the time in the hive. So only heat your water to that temp. It may take longer but your honey will be safe.</p><p>Creamed honey is made by letting honey go to a complete crystallized stage, hard as a rock. Then you crush and pulverize it until it is smooth as powered sugar. You can then use this to make creamed honey. Longer process but its the real thing. Or you can go to your favorite health food store and get a nice organic creamed honey which I highly recommend.</p>
What came first? The creamed honey starter or the creamed honey? Where do you get creamed honey? Do you have to buy it?<br /> <br />
<p>To get cream honey without a starter you'd have to stir fresh honey thoroughly every other day while it is naturally crystallizing. This disturbs the growth of the crystals and prevents them from becoming too big. </p><p>Depending on the water content, purity and temperature, the time it takes varies greatly. (It's a little shorter than your honey would take to completely crystallize when left untouched &gt; months)</p><p>But Shoemakers (or rather Dyces) method is much faster and the results are on par. </p>
That's a good question.&nbsp; I don't know where the starter comes from.&nbsp; Maybe it is milled crystalized honey.&nbsp; <br /> <br /> It is easy enough to go buy a couple of bucks worth of creamed honey and them make an endless ammount of creamed honey from that.
I hear you can make starter by grinding crystalized honey down in a mortar and pestle till it's a paste..<br />
I was curious since I've never heard of creamed honey, that is exactly what you do.<br /> http://www.masterbeekeeper.org/dyce/creamhoney.htm<br /> <br /> Neat instructable, taught me something new, and that i never would have thought of.<br />
This is brillant.&nbsp;I didn't realize creamed honey wasn't whipped. I'll be trying this! Thanks!<br />

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