Creamed Honey Recipes | Four Methods
- Helen Humphreys
- Jun 1
- 1 min read
Updated: 8 hours ago
Below are 4 different methods of making creamed honey.
If you want to know more about this amazing product, including the science behind the crystals, check out our creamed honey articles:
Stand Mixer Method
Add 1kg honey and 100g creamed honey (the seed) to mixing bowl
Mix 4 mins | lowest speed | with whisks or beaters
Pour into jars
Store in refrigerator for 7-14 days
Thermomix Method
Add 1kg honey and 100g creamed honey (the seed) to mixing bowl
Speed 1 | with whisk attachment
Stop when it turns opaque | ~ 5-10 mins (ensure your Thermomix does not overheat)
Pour into jars
Store in refrigerator for 7-14 days
Dyce Method
Heat 1kg of honey to 65°C and hold at that temperature for 15 minutes (this pasteurises the honey and melts all natural crystals). A double boiler works well here.
Strain honey through a fine mesh to remove fine impurities.
Cool quickly to 15-24°C. Slow cooling results in an inferior product.
Add 100g of creamed honey (the seed) and mix thoroughly.
Pour into jars
Store undisturbed at 12.8°C for 7-14 days
Commercial Creamer Method
Add honey plus 10% creamed honey (the seed) to creamer then insert paddle.
Mix for 48 hours or until the desired consistency is reached | 15 mins ON | 45 mins OFF
Pour into jars
Store undisturbed at 12.8°C for 7-14 days
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