Hi everyone I know this may sound dumb,but I need a recipe for that honey butter,it's sort of whipped. I need proportions,has anyone made this and if so how long does it keep? thanks ,Julie

-- julie (nelson3@bright.net), March 05, 2001

Answers

Response to need recipe

Hi Julie, Are you asking for honeybutter, or creamed honey? Honey butter is just about half honey and half butter mixed together. Honey butter will keep for weeks/months in the fridge. Creamed honey is honey that is crystaled and mixed in a controlled type of way. :) tang - Alaskan beekeeper

-- tang (tang@mtaonline.net), March 05, 2001.

Julie: Tang is correct, I just mix 1/2 and 1/2, butter and honey with a mixer. Wonderful on cornbread! Jan

-- Jan in CO (Janice12@aol.com), March 06, 2001.

thanks everyone I wasn't sure of the proportions, my guys love cornbread and they tried some commercial mix and I hoped to make some without all the additives. thanks again!

-- julie (nelson3@bright.net), March 06, 2001.

Hey, "Alaska" - Please tell me how you really do crystalize the honey? I found a blurp that said to select the largest honey crystal to start the process. Is this the same type of crystal that is formed when the honey solidifies when it is cold? Or what? I like that emulsified looking type of honey for spreading. And was very surprised that it is not emulsified but crystalized. Although the honey butter is so delicious as was mentioned above, this other would not have that added fat content and truly is so delicious in itself. How do I make it? Thank you for your response.

-- Heather Danielson (sixmeadows@uov.net), March 11, 2001.

For creamed honey you need a "starter" of crystalized honey. (Honey will do this itself given time.) Add a little starter, a tsp. or more (up to half cup or so) per gallon, and keep in a cool place. The more starter the sooner it will make. You can put it in the fridge, cellar, basement, whatever place you have that is less than room temp. Stir once a day. The honey will do it's own thing... Usually it takes only a week or so. It is just that easy, enjoy!

-- tang (tang@mtaonline.net), March 12, 2001.