Seed honey is crystallized honey used to initiate crystallization in liquid honey, resulting in a smooth, creamy texture known as creamed honey. It acts as a nucleation point, speeding up the process and controlling the crystal size for a desirable consistency. Think of it like adding a tiny bit of already-set Jell-O to help the rest of the liquid Jell-O set faster and more evenly.
How Seed Honey Works
The process of making creamed honey involves introducing a small amount (around 10%) of seed honey—already crystallized honey—into liquid honey. The existing crystals in the seed honey serve as starting points for new crystals to form in the liquid honey. This controlled crystallization prevents the formation of large, coarse crystals, resulting in a spreadable, creamy texture.
Types of Seed Honey
Several options exist for seed honey:
- Creamed Honey: Commercially available creamed honey is a readily accessible and popular choice. It's often found in grocery stores, health food stores, farmers' markets, and bee farms.
- Crystallized Honey: Honey that has naturally crystallized can also be used as seed honey. The crystals need to be finely pulverized for optimal results.
- Crystallized Honey Powder: A powdered form of crystallized honey is available specifically for creamed honey production.
Benefits of Using Seed Honey
Using seed honey offers several advantages:
- Controlled Crystallization: It ensures a smooth, creamy texture, preventing large, hard crystals from forming.
- Faster Crystallization: It significantly speeds up the creaming process compared to letting the honey crystallize naturally.
- Consistent Texture: It helps achieve a uniform, desirable consistency throughout the creamed honey.
Making Creamed Honey with Seed Honey: A Summary
The process typically involves gently mixing a small percentage of seed honey into liquid honey, and then storing the mixture under controlled temperature conditions to promote even crystallization.
