Not to be confused with honey butter, this is an all natural creamed honey made from our Wildflower Honey. It’s a process created at Guelph University to preserve unpasteurized honey for long trips by forcing its crystallization. Makes a terrific breakfast honey because of its “creamy” consistency that’s perfect to spread on toast. Please do not refrigerate Creamed Honey.
Why is my creamed honey hard?
Creamed honey is prepared by “seeding” a bit of crystallized honey in liquid honey. This new honey mixture is then churned until it becomes very smooth. After the jars are packed, we let them sit in a cold room to “set” where it becomes quite solid. Creamed honey’s natural tendency is to turn liquid over time and the higher the temperature, the quicker this happens. Our intention of letting the product sit in a cold room is to give it a longer shelf life. If the Creamed Honey jars are being stored in a cooler area of the house like your pantry, it will not soften as quickly. If you would like to help the softening process, you can place the jar above your stove or in a warmer area. It may take a day or two for the product to soften up, giving you the creamy consistency you know and love.