I like honey in any form, it just depends on what I'm doing with it. Regular raw honey for cereal, coffee and etc. Creamed honey for spreading on bread, layering and etc. I made creamed from crystalized honey before, mixing it with regular raw and it did not get very spreadable, it stayed more to a liquid. Why do you think it did that, was it because I didn't mix the crystalized Honey enough before mixing with the regular honey?
That's... not exactly creamed honey. The color is wrong, it should be pearly white and it's too thick, too heavy, you shouldn't have to dig it out, it should scoop out easily. I think when you were grinding it in the mortar and pestle, you didn't grind it down enough. One guy ground his for an hour (or so he says), and while I think that may be too much, I also think you didn't grind yours enough. I was even think so when you said a few minutes... I'm not going to post a link, but look up Andy Cope, Making Creamed Honey. THAT is what creamed honey should look like, move like. Smooth, and well, creamy.
I really love your energy! Thank you for he demo and explanations.
Just tasted cream honey for the first time. Thanks for this video, cant wait to try.
I like honey in any form, it just depends on what I'm doing with it. Regular raw honey for cereal, coffee and etc. Creamed honey for spreading on bread, layering and etc.
I made creamed from crystalized honey before, mixing it with regular raw and it did not get very spreadable, it stayed more to a liquid. Why do you think it did that, was it because I didn't mix the crystalized Honey enough before mixing with the regular honey?
That's... not exactly creamed honey. The color is wrong, it should be pearly white and it's too thick, too heavy, you shouldn't have to dig it out, it should scoop out easily. I think when you were grinding it in the mortar and pestle, you didn't grind it down enough.
One guy ground his for an hour (or so he says), and while I think that may be too much, I also think you didn't grind yours enough. I was even think so when you said a few minutes...
I'm not going to post a link, but look up Andy Cope, Making Creamed Honey.
THAT is what creamed honey should look like, move like. Smooth, and well, creamy.
you are correct.
I think your honey was to warm so all the small cristals melted and it is setting again hard
yes