Posted by Bee & John on February 17, 2011 at 8:50 AM
I have learnt a lot about creamed honey in the last little while.... I thought it was just honey that had been whipped - but nope!
It is honey that has been crystalised with very very fine crystals. It doesn't change any of the nutritional properities, just changes the way it feels in your mouth. One website said that if you have never had creamed honey you are missing out on life's natural ambrosia.
In addition.... John said he loves it because creamed honey doesn't give him acid reflux like real honey does.
How do you make it... easy - with a thermomix of course.
- Get some good quality honey and a little creamed honey to use as a starter.
- Put whatever amount you have of the honey into the Thermomix bowl.
- Add some creamed honey in a 9:1 ratio. That is, 9 parts of honey and 1 part of creamed honey.
- (I used 900g of honey to 100g of creamed honey to make it easy. Some other useful ratios are 450g honey to 50g of creamed honey or 225g honey to 25g creamed honey)
- set the temperature on the Thermomix to 50oC and the blades to reverse (I don't know how delicate the crystals are... I'm not taking any chances)
- Why have the the temperature set at all? You can definitely mix it without the temperature set, but, can you imagine trying to get thick honey out of the thermomix without it being a little warmed?
- (in the thermomix it is easy to mix in! Much easier than not having it - it was recommended, on one website, that you use a drill!! Give me a Thermomix anytime!!)
- Set the time to 4minutes on speed 1.5-2 or until well mixed
Then just pour into some sterilised jars and let it sit in a cool place for a 7 to 10 days. If you put it in the fridge it'll work too, but will take 2-3 weeks.
Once it is all creamed (ie: it sits there solid in the jar) it can be kept in the pantry almost indefinitely (After all....the honey found with the Egyptian mummies was still edible!)
HINT: What to do with any honey left in the bowl? Make a smoothy, or incorporate it in your meal (we're having moroccan lamb tonight)
HINT: if the honey you want to turn into creamed honey is already crystalised... but those sugary, large crystals - just return it to it's smooth state first by mixing in the Thermomix on speed 1.5 at 50oC for a couple of minutes.
Once it is creamed... it will never go sugary again!