Honey is a supersaturated solution consisting primarily of glucose, fructose and water. Over time, unless the honey is processed, glucose molecules attach to minute particles (such as pollen grains) and separate from the honey. This process of crystallization continues until the entire batch of honey turns from a viscous liquid to a grainy block
Controlling crystallization by several process creates creamed honey. Creamed honey has much smaller crystals and a smoother texture than naturally granulated honey. This texture makes creamed honey spreadable and more appealing on the palate.
Creamed honey is also called whipped or spun honey, among other names.
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Creamed raw honey has a spreadable consistency from controlling the crystallization process. However, unlike creamed honey that is pasteurized using the Dyce Method, this honey remains raw and is still subject to fermentation.
To retard fermentation during extended storage, keep creamed raw honey tightly sealed to limit exposure to moisture and stored in a cool area, preferably at or below 50°F (10°C).
There are two primary methods of making creamed honey: the Dyce Method which pasteurizes honey and alternatively, a method that uses unpasteurized, raw honey. This recipe is for making creamed honey using the Dyce Method.