Has anyone ever made creamed honey?
Has anyone ever made creamed honey?
I have made it 35 years. In Finland it is sold mainly as creamed.
The honey is mixture of dextrose and fructose. Dextrose will crystallise and fructose is always as liquid. It depends on the plant specie, how much dextrose it has, does it crystallise or not. Turnip rape honey is eager to crystallise. Pure honey of fireweed will not crystallise
http://www.ab.ru/~slava/flora/images/f11430_200.jpgWhen you wave or mix the honey when crystals begin to rise, crystals will break down and they will be little crystals and many. If they grow in peace, they will be like sand and few, and they grow together like concrete.
It need to be under 20 C storeroom temperature that process starts. If store temperature is about 14 C, crystallisation process is quick and honey will be very fine. When crystallisation is in the half, you must warm up the honey and can it. After that honey must be in 10-15 C that process goes to the end.
During crystallisation honey you must be mix or wind it that crystals will break down.
If rooms temperature is over 25C, crystals begin to melt back.
In Finland people do not like liquid honey, because it escapes from spoon to the table.
When you want to start crystallisation, you must mix there 10 % older fine crystallised honey. So process is quick, a couple of days in the temperature 14-17C. The most quick process is at the temperature 17C.
It is easy to make it in the cold room.