Cream honey is a type of honey processed in a special way. The aim is to form small sugar crystals and avoid the large ones, which make the honey creamy and easy to spread. This type of honey can also be used as a sweetener in beverages or baked goods, but it is also very good on toast, crackers and other foods.
- 450 ml of liquid honey;
- 50 g of honey base;
- 1 teaspoon (2 g) of cinnamon (optional);
- 1 teaspoon (5 g) of herbs (optional);
- 1 teaspoon (5 ml) of vanilla (optional).
Part 1 of 3: Selecting the base of honey
Step 1. Use creamy honey
The process of making creamy honey involves adding honey that is already creamy to the liquid honey. The base is already crystallized, which further promotes crystallization in fresh liquid honey.
- Cream honey can be purchased at various supermarkets, health food stores, fairs and bee farms.
- Creamy honey can also be called a cream or smoothie.
Step 2. Use crystallized honey powder
Another base that can be used for creamy honey is sugar crystals hardened from a honey that was liquid. Unprocessed honey naturally crystallizes over time, and you can collect this hardened product and form a powder to use as a base.
- Collect candied honey from an old jar. Place the crystals in a blender or food processor and grind to a very fine powder. This will break up the larger crystals and encourage the growth of more smaller crystals in the new batch of creamy honey.
- You can also crush the crystallized honey using a pestle and mortar.
Step 3. Make your own crystals
It is not necessary to have creamy honey or an old bottle of liquid crystallized honey, as you can make your own crystals with a new honey bottle that has not been pasteurized or filtered.
- Remove the cap from the bottle and refrigerate it. Reduce the device temperature to 14°C or less.
- Over the next few days, the sugar will gradually crystallize. Collect the hardened crystals when you have enough base to make creamy honey.
- Process the crystallized honey in a blender, food processor or with a pestle and mortar to form a very fine powder.
Part 2 of 3: Making Pasteurized Creamy Honey
Step 1. Gather the ingredients
There are two main types of honey available on the market: raw unfiltered and pasteurized. The pasteurization process kills pollen, spores and bacteria, and you can do this yourself by heating the honey before adding the base. To pasteurize creamy honey, you will need:
- Liquid honey or honey base;
- A medium pot with a lid;
- A silicone spatula or a wooden spoon;
- A candy thermometer;
- A sterilized bottle with a lid.
Step 2. Heat the honey
Put the liquid honey in the pan and heat it over medium or high heat. Use the candy thermometer to monitor the temperature, bringing the honey to 60°C.
- In addition to killing bacteria, boiling honey will also remove large crystals that have already formed. If the big ones form instead of the smaller ones, the honey will harden instead of being smooth and creamy.
- To make a larger batch of creamy honey, increase the proportion of liquid and base honey. For the base, use about 10% of the amount of liquid honey.
Step 3. Stir frequently to avoid burning
While heating the honey, add any flavor or ingredient you like. You can gradually add:
- Dried herbs such as thyme or oregano.
Step 4. Allow honey to cool and remove bubbles
When the honey reaches 60 °C, remove from heat and let it rest and cool to 35 °C. As it cools, bubbles and foam will form, which must be removed from the surface.
Step 5. Add the base while the honey is still between 32 and 35 °C
Gently stir until completely incorporated into the liquid honey.
It is important to stir gently so as not to create more air bubbles
Step 6. Let the honey rest
Place the lid on the pan and set aside to rest for at least 12 hours. During this time, more bubbles will appear on the surface and crystallization will begin.
Over time, the small sugar crystals in the base will help to form more crystals. As they spread out, the entire mixture will turn into a creamy honey
Step 7. Remove the bubbles before putting the honey in the jar
After the honey has settled, remove any bubbles that have formed on the surface, transfer the product to the sterilized glass jar or plastic container and cover.
It is not absolutely necessary to remove air bubbles from honey, but it will improve the appearance of the final product
Step 8. Store honey in a cool place for a week
Transfer it to an environment that is constantly at 14°C. Allow the honey to crystallize for at least five days and up to two weeks.
- Good storage locations during this time include a basement, a cold cellar, a refrigerator, or a cold garage.
- When the product is ready, store it in the closet or pantry.
Part 3 of 3: Making raw creamy honey
Step 1. Transfer the honey to a glass jar
To make raw, unprocessed cream honey, the process is very similar to pasteurized cream honey. The main difference is that it is not necessary to heat unpasteurized and unfiltered raw honey before adding the base.
To facilitate the process, transfer the liquid honey to a wide-mouth glass jar with a lid. This will make it easier to add the base
Step 2. Add base
Place the creamy honey base or powdered crystallized honey into the liquid. Stir gently for three minutes or until the foundation is completely incorporated.
- Stirring vigorously or introducing too much air can detract from the honey's delicate taste.
- At this time, you can also add any other ingredients.
Step 3. Take the honey to a cool place to rest for a week
Place the lid on the honey jar and take it to a place that is always at 14 °C, leaving it to rest for a week to crystallize and form the cream.
- Don't worry if bubbles start to appear in the raw honey. This is just the result of a little fermentation.
- When ready, store it in the pantry.
- Raw honey has not been pasteurized and can be a source of pollen, bacteria and other particles that cause anaphylactic shock, food poisoning and other reactions.
- Children under one year of age should not consume any type of honey due to the risk of botulism.