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Raw Creamed Honey

Although the term "raw creamed honey" may imply extensive processing. Meanwhile, it is a relatively gentle technique that inhibits the growth of giant crystals. However, crystallisation occurs naturally in wide varieties of honey.

Well, dealing with clumps of crystallised honey can be a nuisance. You may achieve a creamy and smooth texture through the creaming process. It guarantees crystallisation takes the form of tiny granules.

All you wanted to know about this smooth honey variety is right here. We'll also discuss a natural honey kind that's very luscious and smooth.

How Do You Define Creamed Honey?

Although it may seem like it, creamed honey does not include dairy products. Rather than that, the term refers to the honey's creamy taste.

Honey may form thick crystals in chilly temperatures due to the giant sugar crystals present in the substance. The honey would naturally form huge, chunky crystals. But the gentle creaming procedure helps direct the crystallisation process to generate tiny crystals.

Contrary to popular belief, raw honey may be creamed without heating. All it takes is a complete, gentle chilling and churning procedure.

 Although it's simple enough to soften stubborn honey, creaming can be a valuable strategy to preserve your supply of raw honey at home if it tends to crystallise or harden over time.

Honey lovers may now have the best of both worlds with the availability of raw creamed honey.

History Of Raw Cream Honey 

Honey, much like its flavour, has a diverse and exciting past. Honey has been used for thousands of years in culinary and medicinal applications. Raw honey was the norm before the advent of pasteurisation. Although we favour keeping our Manuka honey products in their natural form, we recognise that some customers may be more comfortable with processed, pasteurised honey.

In 1935, at Cornell University, professor Elton J. Dyce conducted an experiment that revealed how to cream honey. The professor looked for techniques to prevent honey from crystallising in the jar and started heating and cooling it with fine seed crystals added in different proportions.

Do All Varieties of Honey Cream the Same?

Although you can purchase honey creamed at the supermarket or farmers' market, it's easy to make at home. Raw honey is progressively whipped into a creamy consistency in special mixing tanks used by most commercial honey producers. The delicate crystallisation process is sped up by the continuous motion, which also contributes to the creamed honey's final velvety mouthfeel.


Most forms of raw honey may be creamed without destroying their beneficial components if done correctly. While heating honey to a high temperature might ruin some of its healthful components, warming it in a creamer won't change its composition in any way.

It should take at most half an hour (and maybe a little muscle) to cream honey, and that varies from recipe to recipe.

Seed honey, which is already finely crystallised honey, can speed up the crystallisation process of your preferred raw honey.

  •  Combining around 10% seed honey with 90% natural honey is ideal. 

  • You can combine it by yourself or use a basic stand mixer to combine the two. To thoroughly combine the honey's components, mix it for 20 minutes.

  •  Then, place the mixture in an airtight container and wait for at least a few days to ensure that the honey crystallises very finely.

  • Preserving Creamed Honey

To preserve the quality, you must store it in the same way. However, raw cream honey is less likely to crystallise. But it is still perishable if not stored properly. High temperatures and humidity exposure may easily damage beeswax and honey. Bee honey loses some of its health benefits.

 Honey is susceptible to fermentation if the packaging is destroyed during transport or storage. In a nutshell, keep your honey at room temperature and out of the light.

  • Know When Your Honey Has Gone Bad

A quick resaerch for a (hopefully still pleasant) scent will tell you if your honey is still good to use. In most cases, it's safe to indulge if the honey still has the same pleasant aroma it did when you originally got it.

Moisture in the container may be to blame if your honey has a rotten, spoiled, or fermented odor. When your raw cream honey develops a yellowish cloudy color rather than its main texture. Also it becomes thick until it's grainy. So, this is the point where you assume that your honey has lost its texture.

Can You Get Creamy Honey From the Bees?

The subject of whether or not creamed honey is superior to regular honey is frequently asked. Since both creamed honey and its liquid form are still honey, we argue that the choice is a matter of taste.

However, we prefer smoother honey because of its superior flavour and aroma.

Manuka honey has a unique, luxurious creaminess and richness that no other honey can match. Many individuals are drawn to honey because of the pleasurable sensations they provide and the distinctive flavour it imparts.

Furthermore, raw creamed honey has many benefits, such as.'

  • Cough stopper.

  • Protective phytonutrients

  • Antioxidant powerhouse

  • Skin care and wound healing

  • Easing digestive issues.

So, if you desire a healthy lifestyle, you must consider raw creamed honey in your diet plan. In case you're seeking a super honey with a rich, creamy texture and a wide range of uses beyond just sweetness. Pick quality raw creamed honey from the nearest store.

Finishing Up

Aside from its consistency, creamed honey is identical to conventional or raw honey. Somehow, honey is a rare and delicious variety of honey worth trying if you're hoping to satisfy your sweet tooth uniquely.


However, honey has health benefits you won't find in any other honey, creamed or otherwise, and it's naturally thick and creamy to boot. So, consult us at Smiley honey if you plan honey for sale near me. We deal in premium quality honey. We also deal in other products; if you want to know more, visit our website first.

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