Cream honey or whipped honey
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Cream honey (or Creamed honey) was coined in Canada in 1928. Its technology is quite time-consuming - for this you need to mix the crystallized and liquid honey. And then at certain temperatures for 10 days for 2 hours a day mix honey Veselka. After these procedures, the honey takes on an entirely different state - it becomes creamy, changes color from amber to cream, and becomes more delicate. Now on honey fairs we have it began to appear, and some manufacturers produce it industrially. After this whipping, he does not shrink, does not separate and retains its creamy texture, without changing its useful properties. I'm not able to 10 days without separation stand and stop the med. So I learned about this honey, ran a worldwide network of in search of recipe cream honey at home. Found, cooked, and got a terrific product! Delicate, airy cream with the taste and aroma of honey, but not similar to it in structure. He's amazing in taste and in appearance. This whipped honey looks good for pancakes and crepes!!! My recipe is like this "home style" whipped honey.