Cream honey is a beekeeping product that has recently become available on the market. It is prepared from ordinary honey by whipping. At the same time, honey cream retains its beneficial properties for more than a year. No additives are used to prepare healthy sweets, a thick consistency is formed due to the use of a special cooking technology. A contraindication to the use of whipped honey can only be a possible allergic reaction.
Making honey cream is easy at home. The main operation is simple mechanical stirring of ordinary liquid honey. At the same time, its crystal structure is destroyed and a white sour cream-like mass of a homogeneous texture is formed.
When honey is whipped, a small amount of oxygen gets into it, due to which the product increases its volume and slightly changes its taste.
1. The easiest and most common way of making honey cream is.
Fresh honey is placed in a storage container and kept at a constant temperature of +14 degrees for about ten days. Then the temperature is doubled - up to +28 degrees. The heated honey becomes soft and easier to stir.
2. According to fresh honey, extracted from the honeycomb, mixed with candied honey in a ratio of 9: 1. The temperature is maintained at + 25-28 degrees. The mixture is beaten with a mixer at low speed for 15 minutes. Gradually, the honey becomes white.
After mixing, the container with the product is left at a temperature of +14 degrees. The honey should “ripen”, this can take from one to ten days. During this time, it will thicken.
3. Some people make whipped honey at home as follows. A liquid fresh bee product is added to a bowl with ready-made creamy honey. Mixing is carried out at a temperature of + 10-15 degrees for several hours.
A properly prepared honey cream can be stored for a long time. But when heated, it becomes liquid, and does not return to a solid state.
