Creamed Honey

Creamed Honey

How to Make Creamed Honey

Patented by Elton J Dyce in 1935, raw honey is first pasteurized to kill any yeasts that may be present in the honey. A seed batch of previously creamed honey is added to cooled pasteurized honey to produce a mixture of 10% creamed honey and 90% pasteurized honey. The mixture is allowed to rest at a controlled temperature of 57 degrees F. This method will produce a batch of creamed honey in about a week.