Creamed honey is a fun and sweet treat, but it can be a pricey one if you purchase it from the store. Instead of shelling out your hard earned money, why not try your hand at making your own? It’s a lot easier than I thought it would be! The short version of the how to make your own creamed honey is that you use seed honey (similar to using a starter to make yogurt) to turn the honey you have in your home to make a nice, smooth, spreadable treat.
Without going into tons of detail, creamed honey is crystallized honey, though the crystals are smooth and round instead of sharp and pointy. The method to create these smooth and rounded crystals is called The Dyce Method.
What do I need to make creamed honey?
Really, you don’t need much. Some honey, a container, something to stir with, and some seed honey. Since seed honey is nothing more than honey that has already been creamed, one of the easiest ways to get started is by purchasing a jar of quality, creamed honey to use as your seed, or starter. I bought mine locally at a farm and feed store.
How do I turn my honey into creamed honey?
Making creamed honey is actually pretty simple; if you can stir something up and wait for it to change, then you’ve got all the skills needed to get started. I make mine by filling a large mason jar, or similar, with raw, liquid honey, and I add 2-3 tablespoons of local, raw, creamed honey. It will make the crystallization process faster and more uniform if you stir the honey together thoroughly. Once you’ve done that, put a lid on the honey and store it in a cool, dark place for a few weeks. While I’ve heard of some people using their fridge for this, I find that my basement works just fine! Plus, we don’t have a fridge to store our honey in anyway! I leave it alone for 3-4 weeks, and when I return, the honey has magically transformed from liquid to a smooth, spreadable state that is perfect for use on breads or desserts.
It’s important to make sure that the liquid honey you are using has not begun to crystallize at all. If the crystallization process has already begun, you will need to return the honey to a liquid state by gently heating it, in warm water. Be careful not to heat it above 105 degrees, or you will begin killing off beneficial properties in the honey.
Why bother making creamed honey at all? What’s the big deal?
There are several reasons you might want to try your hand at whipping up a batch of homemade creamed honey. Just a few I can suggest are:
- Making your own saves money. Stores charge a premium for small jars of the spreadable stuff. Instead of shelling out bucks at the store, save some by making your own!
- It’s a great homemade gift. Gifts that are handmade show a lot of thought and stand to bring more appreciation from the recipient. Hit a home run at any gift giving occasion by gifting someone a sweet treat you made yourself.
- It’s a product you can sell. As long as your local laws allow it, you can sell your creamed honey at markets or stands. Since creamed honey is a more valuable product because it retails for a higher price, you can make your own and make a little money for your time too!
- It’s a great way to store your honey. If you buy in bulk or raise honey bees, you can add creamed honey seed to your bulk honey storage. It won’t hurt anything, can be undone at any time by warming back to a liquid state, and it’s more palatable too!
- It’s great for skin care use. I use raw honey as a regular part of my bath and body routine. Just one of the ways I use it is as a face wash or face mask. It’s much more convenient to use it for this purpose if it’s in a spread form. There’s less chances for sticky spills or drips!
Have you ever enjoyed creamed honey? Do you make or plan to make your own?