Sunday, September 30, 2012
I have read online and in beekeeping books the steps to making creamed honey. I thought I would try it sometime. Well I guess I don't have to wait. For those who have never seen creamed honey it is not quite as it sounds. Creamed honey is made by a slow crystallization of the honey. Typically the crystallization process is aided by seeding regular honey with a bit of creamed honey to start the process and then the honey is placed in a cool place to continue the process. After we closed our roadside stand for the season we left a few jars in our hoophouse and we forgot about them. Yesterday lo and behold we found the jars and noticed the honey was all cloudy. I opened the jar and sure enough we had a beautiful jar of lavender creamed honey. My guess is the cool 40-50 degree nights that we have been having were just right to make the process take place. The beauty of creamed honey that I never appreciated before is it makes it so easy to spread. If your toast is a bit warm the honey melts back into liquid honey too. Just so good!