A question often asked by our customers at Campbell's Honey is, "How do you make creamed honey?"
We appreciate our customer's interest, and take pride in their high esteem of our natural food products.
Honey Creaming begins with 600 lbs. of freshly extracted honey, which is pumped into a stainless mixing tank and allowed to settle overnight. Next morning the mixer is started, and 60 lb of seed honey is gradually added into the mixer, until the batch is completely blended.
Seed honey is simply creamed honey from a previous batch, that was saved especially for this purpose. All honey granulates naturally, but often in a coarse granulation that is not taster friendly. This is why the seed honey is has been selected because its fine crystals insure a smooth, delicious taste on the tongue.
An interesting note, the seed we use to make our creamed honey was selected by a beekeeper for its fine quality, and smooth taste, over seventy years ago. Each succeeding batch of Creamed Honey over the years has been made utilizing this specially selected seed. Sometimes we wonder if there are still a few of the original crystals left in the mix from the very first batch?
The seed honey is gradually added to the mixer and slowly blended into the new honey, which is still a warm liquid in the stainless steel mixing tank. The machine slowly stirs the combination for twenty minutes, after which the blend is poured into plastic tubs and placed in a nearby freezer where it cools overnight. The honey must be cooled quickly to keep it from melting the seed crystals.
Next day the tubs of honey are moved again, out of the freezer, and into a refrigerator set at 59 degrees F. ( the ambient earth temperature) so that the seed crystals induce other crystals to grow around them. The honey mixture then begins a controlled granulation lasting about14 days, at which time those fine crystals will have turned the liquid into a solid, and our delicious spreadable, 'Creamed Honey' is ready for the table.
It is interesting to know that the same batch of honey, whether liquid or creamed will always taste differently. This taste difference is caused by your taste buds playing a trick on your brain. For some reason the tiny honey crystals send a different signal to the brain than does liquid honey.
Lorene enjoys creamed honey at breakfast every morning, while I prefer the liquid. She likes to put it on thick and pile it up high, secure in the knowledge that it won't drip through the holes in her toast.