Tuesday, January 17, 2012
How to Make Creamed Honey
Over time natural honey will soon develop large chunky crystals. It's not a sign that the honey is bad and the honey won't taste any different. It's just that the crystals aren't so pleasant on the tongue. These crystals have square corners that feel sharp and give an unpleasant sensation.
Enter Prof. Dyce from the University of Cornell. He developed a process to control the formation of crystals so that smooth oval shaped crystals are created. These are very spreadable and smooth on the tongue.
It's easy: You buy them.
Visit your local established beekeeper. He'll have creamed honey on hand. Try it first, paying attention not to the flavour of the honey but to the feel and sensation of the crystals on your tongue. If they're appealing then buy some.
Use that creamed honey to seed your clear honey by inserting a tablespoon or more into a jar. Then stir the crystals in thoroughly and put the whole thing in the fridge for about two weeks. Presto! You'll have smooth, non drip, spreadable creamed honey. Your own honey gives the flavour but the smooth seed crystals give the texture.
Creamed Honey - Dyce Method
Wikipedia - Honey