Friday, March 21, 2014

Creamed Honey


We harvested some honey from our deadouts in January and tucked it away in the pantry.

Now it looks like this. 

This is creamed honey.  

All honey will eventually crystallize - especially when temps get below 55 degrees  or so.  Creamed honey happens when the honey crystallizes into tiny, tiny crystals instead of the big rock candy type crystals.    So, creamed honey is named for its looks, not its content.  There is no cream in creamed honey.

What probably happened was that the honey in the combs was just starting to crystalize from the cold winter temps.  Then we brought it in and warmed it up and mixed it up and it ended up creamed instead.

Happy accident!   This stuff is shelf stable and spreadable.    Much easier to keep on a spoon.   It will melt nicely when heated or mixed with liquid.  [See tomorrow's post]

4 comments:

  1. I had this happen to the honey I harvested this past Fall after I put it in the basement. For some reason I thought you actually had to seed the honey with the smaller crystals first before it becomes "creamed"? Those crystals form on their own?

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  2. Hi Mark - I had thought the same thing, but it looks like disturbing the honey during crystal formation is enough to keep the crystals small. [That happens all over the natural world.] Once it's creamed, it's not going to get those big crystals and they say that all honey eventually crystallizes. I wish I had a crystal ball that told me exactly when to do this next time. Easier than seeding, I think.

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  3. That is so cool! I never knew honey could do that!

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  4. We get the creamed honey we sell from Holy Cross Abbey in Berryville, VA is nestled in the Blue Ridge Mountains along the Shenandoah River. Established in 1950, the Abbey is home to Trappist Monks. creamed honey

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