” What are you making now?” she asked.
I have been enjoying my beekeeping and honey harvest activities over the last month or so if you have been following along. As a young lad….many, many, many years ago I fell in love with creamed, churned or whipped honey……It is know by several names. I decided to use some the odds and ends of small jars of my honey occupying shelves and whip some up. (Pun intended)
The creamed, whipped or churned honey is not really what the name implies. Anyone who has enjoyed raw honey knows that it will crystalize over time. This type of honey is also crystalized but there is a method to create very fine crystals that make the honey smooth and creamy.
So, to answer my wife’s question, “I am making creamed honey, honey!”
The process….”my Raw Honey”….- Raw honey has not been heated to temperatures that alter the health properties of honey, i.e., above 118 degrees F. Much of the commercial honey has been heated to 170 degrees F, destroying the health benefits….but it will stay liquid on the shelf for a very long time. Raw honey has also not been filtered, I run mine through a fine sieve to remove wax and other non honey particulates.
I poured about 3 pint jars of honey into a bowl. To that I added about a half pint of creamed honey purchased from the store. The creamed honey is the catalyst, if you will, for the raw honey in the bowl. After thoroughly blending the microcrystals are distributed and now become the template for the rest of the honey.
Can’t hardly wait!!!!!!!