Description
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).
Ingredients
Scale
- 10 lbs (4.5 kg) raw honey
- 1 lb (0.45 kg) previously creamed honey such as Sue Bee’s Spun Honey on Amazon
This recipe works with different amounts that maintain the ratio of roughly 1:10 creamed honey to raw honey by weight. You can experiment with ratios ranging from 1:5 and 1:20.
Instructions
- Thoroughly mix the creamed honey into the liquid honey. Do not add air by whipping it.
- Let the honey settle to let any air escape.
- Put the mixture into wide-mouth containers and seal tightly.
- Place the filled container in a cool location at 55°F (12.8°C) for 7 – 14 days to crystallized completely.