Updated on November 1st, 2021<\/p>\n
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<\/p>\n\n\n\n
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. <\/p>\n\n\n\n
Creamed honey is also called whipped or spun honey, among other names.<\/p>\n\n\n\n
For detailed information about creamed honey, see our article What Is Creamed Honey? (Everything You Need To Know)<\/a><\/strong>.<\/p><\/blockquote>\n\n\n\n
There are two primary methods of making creamed honey: the Dyce Method which pasteurizes honey and alternatively, a method that uses unpasteurized, raw honey.<\/p>\n\n\n\n
This recipe is for making creamed honey using raw, unpasteurized honey or, as we call it, No Dyce.<\/p>\n\n\n\n
See our recipe How To Make Creamed Honey – The Dyce Method<\/a><\/strong> which not only controls crystallization for smooth, spreadable honey but also pasteurizes to stop fermentation.<\/p><\/blockquote>\n\n\nPrint<\/a><\/span>
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