Leslie Massey
Creamed honey, also known as whipped, spun, or churned honey, is a natural product with a smooth, creamy texture and a unique flavour. It is made by combining crystallized honey with liquid honey and mixing or whipping it slowly until the desired consistency is achieved. The process of making creamed honey involves allowing honey to crystallize naturally, grinding the crystals to create a smooth texture, and then mixing this ground, crystallized honey with liquid honey. This mixture is then stored in a cool place to set, resulting in a delicious, spreadable treat. In Australia, creamed honey is available in supermarkets, but it can also be made at home with some time and effort.
| Characteristics | Values |
|---|---|
| Area to store | Unheated area like a garage or a storage area, with an ideal temperature of 50F to 57F |
| Seed starter | Dry powder or actual creamed honey |
| Containers | Glass jars |
| Raw honey to seed ratio | 1:10 |
| Mixing | By hand or with a beater on low |
| Time to set | 1 week to 10 days |
| Storage | Cool area, not close to heat |
| Crystallisation | Can be ground with a mortar and pestle or a machine to create smooth crystals |
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What You'll Learn
Crystallising honey
Crystallisation is a good sign that your honey is real, natural, pure, and less processed. In fact, honey can even crystallise in the hive if temperatures get too low. The onset of crystallisation indicates that your honey is of good quality.
To crystallise honey, you can take liquid honey and add a couple of teaspoons of water to it. Then, put it in the fridge for 1-2 weeks. If you want to make creamed honey, you can mix crystallised honey with liquid honey in a blender or stand mixer. Mix the two types of honey on medium speed for about 20 minutes to achieve a creamy texture.
To store your creamed honey, find an area that is not heated, such as an unheated storage area or a garage. The ideal temperature is around 50°F to 57°F. Make sure to use clean containers and store the honey in a cool area, not close to heat sources such as the stove or a window.
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Choosing containers
Choosing the right containers for your creamed honey is important. Firstly, you will need to decide if you want to gift your creamed honey or store it for personal use. If you are planning to make creamed honey as a gift, you can select aesthetically pleasing containers, such as small jars or bottles. Ensure that you have the containers ready before you begin the process, and that they are clean and dry.
For personal use, you can opt for simple glass jars. Glass is a suitable material as it is non-porous and will not absorb the honey. It is also important to use containers that have a tight seal to prevent any leaks or spills. You may also want to consider the size of the containers. If you plan to use the creamed honey frequently, a larger container may be more practical. On the other hand, smaller containers might be preferable if you intend to store the honey for a longer period or if you want to give away smaller amounts as gifts.
Additionally, it is worth noting that the setting time for creamed honey depends on the size of the container. Smaller containers, such as the 2 oz size, typically set within a day, while larger containers, such as the 6 oz size, can take a couple of days. Therefore, the size of the container will also influence the time required for the honey to fully set.
Finally, it is important to store your creamed honey in a cool area, away from direct heat sources like stoves or windows. This will help maintain the quality and consistency of your creamed honey.
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Mixing methods
Firstly, you will need to obtain some crystallised honey. You can either buy this or make your own by leaving liquid honey in a cool place to crystallise over time. If you want to speed up this process, you can add a couple of teaspoons of water to the liquid honey and place it in the fridge for 1-2 weeks.
Once you have your crystallised honey, you can use it as a "seed" to create more creamed honey. The basic ratio is one part crystallised honey to 10 parts liquid honey. Make sure your honey is at room temperature, then pour it into a bowl and slowly mix. For small quantities, you can mix by hand, but for larger amounts, you may want to use a kitchen mixer with a dough kneading hook attachment. Do not use a stick blender as it will break the motor. If you are using a stand mixer, a whisk attachment works best.
Mix on a medium speed for about 20 minutes. This helps to incorporate air into the mixture and breaks down the crystallised honey's structure. If you mix on a low speed, your creamed honey will have tiny bubbles. If you want to avoid this, leave the mixture in the bowl overnight, then scoop off the froth before pouring it into containers.
After mixing, pour the honey into containers and leave it to set. This usually takes a week to 10 days. If you are not happy with the result, you can melt the honey back into a liquid by placing the container in a pan of hot water off the heat source.
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Temperature control
Maintaining the ideal temperature during the crystallisation process is essential. The recommended temperature range for setting creamed honey is between 50°F and 57°F (approximately 10°C to 14°C). This temperature range ensures the honey crystallises properly and achieves the desired creamy consistency. Choose a cool, unheated area, such as a garage, basement, or storage room, to keep your honey within this temperature range.
Avoid placing the honey near heat sources, such as stoves or windows exposed to direct sunlight. These areas can get too warm, disrupting the crystallisation process and affecting the final texture of the creamed honey. Keep the honey in a consistently cool environment to promote even and controlled crystallisation.
When mixing liquid honey and seed honey, ensure they are both at room temperature before combining them. This helps create a consistent blend and prevents shocking the honey with extreme temperature differences, which might impact the crystallisation process.
After the honey has crystallised and set, it can be stored at room temperature. However, if you live in a particularly warm climate, consider storing the creamed honey in a cool, dry place to extend its shelf life and prevent premature melting.
If your honey has crystallised excessively and you wish to return it to its liquid state, gently warm the jar by placing it in a sink of warm water. This method gradually melts the crystals without exposing the honey to direct heat, preserving its flavour and nutritional qualities.
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Infusing flavours
Infusing honey with flavours opens up a world of possibilities for this golden nectar. You can create unique and delightful combinations that will tantalise the taste buds. Here are some tips and ideas for infusing flavours into your creamed honey:
Choosing Flavours
The beauty of infusing honey lies in the endless flavour possibilities. You can experiment with various ingredients to create sweet, savoury, or even spicy infusions. For example, Honey Wines Australia Meadery has created a chocolate honey infusion, and they plan to experiment with ginger in the future. These infusions are perfect for spreading on toast or muffins.
Selecting the Right Honey
When infusing honey with flavours, it's essential to start with a high-quality, pure honey as your base. Raw honey is an excellent choice, as it is unheated and retains its natural properties, which can enhance the infusion process. Look for a honey variety with a neutral or complementary flavour profile to your chosen ingredient.
Infusion Techniques
There are several methods to infuse honey with flavour. One technique is to directly add your chosen ingredient, such as chocolate chips or ginger slices, to the honey and let it infuse for a few days or weeks. The longer the infusion time, the stronger the flavour. Alternatively, you can create a flavoured syrup by cooking your chosen ingredient with water and then adding this syrup to the honey. This method is especially suitable for infusing herbs, spices, or fruits.
Temperature Control
Temperature plays a crucial role in infusing honey. Honey is best infused at room temperature or slightly warmer. Avoid excessive heat, as it can alter the delicate flavour and texture of the honey. After infusing, store your flavoured honey in a cool, dry place, away from direct sunlight or heat sources.
Experimenting with Combinations
Don't be afraid to get creative and experiment with different combinations. You can pair herbs and spices with honey, such as rosemary or cinnamon, for a savoury twist. Floral infusions like lavender can add a delicate, aromatic touch. Fruits, such as berries or citrus, can also be infused for a tangy, sweet treat. The possibilities are endless, so let your imagination run wild!
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Frequently asked questions
Creamed honey is made by mixing liquid honey with a seed starter (crystallized honey) and then placing it in the fridge. The seed starter acts as a crystallizing agent, giving the honey its creamy consistency.
The ideal temperature to store creamed honey is around 50°F to 57°F (10°C to 14°C). It should be stored in a cool area, away from heat sources such as stoves or windows.
It typically takes about a week to 10 days for the honey to fully set. However, smaller containers may set within a day, while larger containers can take a couple of days.
