Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: Molly on September 25, 2011, 11:23:00 pm
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Can we make creamed honey in the tmx???????
tia
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How about this (http://tickofyum.webs.com/apps/blog/show/6177257-creamed-honey) link Molly.
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I was just going to reply that no you can't as it is crystallised and then saw your link JD - I am in trouble now as I LOVE creamed honey and never buy it as I am so used to the flavour of my strong raw honey now. Think I might have a go at making some out of my raw honey ;D ;D
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I was surprised to find something too Kathryn ;)
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Oooooh, Thank you JD!!! That's wonderful. :) As soon as we finish this lot that we just bought for $6... we'll do it.
Now.... I wonder if I could do the same thing with Rice Malt Syrup.... by adding creamed honey as a starter?????? Hmmmmmmmm.
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Give it a go with a small amount Molly and let us know how you get on!!
Now I need to find the smallest pot of creamed honey that I can ;) :D
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I want to add an important note here.
You can't use RAW honey unless it has been pasteurized.
The "Dyce" method, that I have used in the past specifies how to go about it. Read about the process here. (http://www.masterbeekeeper.org/dyce/creamhoney.htm)
Years ago I tried making creamed honey from a recipe I got at a local health food store. Fortunately I did not make a lot, only two jars, one which I was using and the other in the pantry.
One day I looked at the one in the pantry and the metal lid was bulging so I wrapped it in a towel and gingerly carried it outside and could not get the lid to turn so I punctured it (through the towel) with an ice pick. That released a lot of gas and a strong odor of alcohol so the yeasts in the honey had fermented some of the honey.
I didn't attempt it again until some time later when I read about the Dyce method, which is time consuming but it works safely.
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I've never really thought about creamed honey - what are the advantages of creamed honey over runny honey (or whatever the correct terminology is for non-creamed honey)?
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I've never really thought about creamed honey - what are the advantages of creamed honey over runny honey (or whatever the correct terminology is for non-creamed honey)?
It is spreadable without being runny. It should have the texture and thickness of fresh peanut butter.
If spooned onto a plate, it should keep its shape without puddling.
Some people contend (though this has not been proven to my satisfaction) that the process changes some of the sugars in honey to make them easier to digest and lowers the acid content. Personally, I think this is a lot of hooey but you just can't argue with some people - the flat-Earth bunch! :D
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Thanks for that, Andie, but if that is the only difference or advantage (and I don't see it not puddling as a particularly huge advantage) ..... why do it?
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Thanks for that, Andie, but if that is the only difference or advantage (and I don't see it not puddling as a particularly huge advantage) ..... why do it?
Creamed honey is different to regular, runny honey... in flavour and mouth feel. More 'luxuriant'. :D
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Old topic, but will comment anyway...
Wouldn't "store bought" honey be pasteurized?
We used to make this at school using a modified electric mincer. Sold tons of the stuff at the annual fete.