Whipped honey: what is it and why is it made, how to make a foamed product at home

Honey is a unique product containing many vitamins, minerals and other useful substances. Unfortunately, fresh nectar candied and hardens quickly. Canadian beekeepers at the beginning of the last century developed a technology for turning a bee product into an airy, fragrant cream, tasty and easy to use. Is it possible to make a delicacy of whipped honey at home, let's see further.

Product appearance and features

On the shelves of markets and in stores, more and more often there are jars with whitish, airy nectar, which beekeepers pass off as real bee honey. And this is true, because after a long whipping, the sweetness is more like a cream than a familiar bee product.

Candied nectar creates inconvenience when consumed. A solid, crystallized product is difficult to remove from the container in which it is stored. You have to heat the jar in a water bath to dissolve the honey. In the process of heat treatment, the natural gift loses some of the nutrients and nutrients necessary to maintain the he alth of the body.

When asked why the healing nectar is whipped to a creamy state, the answer is simple. In this form, the sweetness does not thicken and does not crystallize, and the composition of the sweetness remains the same, like a fresh bee gift.

In the process of long kneading, the candied particles in the delicacy are completely destroyed, acquiring a thick, fluffy texture. The color of the honey also changes, becoming creamy or whitish.

What properties does a whipped treat acquire:

• does not sugary during long-term storage;
• fluffy, creamy consistency, the product does not spread, the crystals do not settle to the bottom of the container and do not form a solid mass on the surface;
• when whipping, the delicacy is saturated with oxygen, which increases its taste characteristics;
• the most affordable and cheapest varieties of honey acquire a delicate taste and aroma.

Whipped honey tastes like high-quality condensed milk, but its aroma remains specific, floral. They use this delicacy for fresh consumption, add it to sauces, marinades, desserts, pastries, and simply spread it on bread.

Advice! Whipped nectar makes an excellent cream for cakes and pastries, and young children never refuse vitamin, healing sweetness.

Benefits and harms of whipped honey

To achieve a creamy consistency, honey is subjected to mechanical stress. In the process of processing, the usual, yellow or amber color of the sweet becomes creamy.

If the technology for making whipped nectar is carried out according to all the rules, the product does not lose its beneficial and nutritional properties:

• helps strengthen the protective functions of the body;
• increases resistance to colds and viral lesions;
• has anti-inflammatory and antiseptic action;
• improves the functioning of the cardiovascular system and digestive organs;
• cleanses the body of harmful and toxic accumulations;
• normalizes hormonal balance;
• increases resistance to physical and mental stress;
• has a positive effect on the nervous system, helps in the fight against insomnia and depression.

Healing sweets contain substances that reduce the risk of developing malignant and benign neoplasms.

In some cases, foamed nectar can harm the body. We must not forget that the composition of the bee product includes a large number of allergens. Do not use a delicacy with individual intolerance to some of the ingredients that make up its structure. Sweetness is used with great care in diabetes mellitus, chronic diseases of the digestive system, kidneys, pancreas and liver.

During pregnancy and breastfeeding, bee cream is introduced into the diet in small portions. At the first manifestation of an allergic reaction, treats are refused.

Important! Honey in its composition is a complex product, and in fresh form it is difficult to perceive by the human body. Therefore, it is not recommended to introduce bee nectar into the daily diet for babies under 3 years of age.

How to make it?

A honey cream made in industrial production goes through several stages of preparation, and only then is subjected to mechanical action.

It is possible to prepare an unusual delicacy at home, but such a product will differ from the purchased product in shorter shelf life, appearance and taste.

To make bee whipped cream, you need a quality grade of nectar. Acacia, sweet clover or linden variety of sweetness is best suited. Whipping will require liquid nectar in the amount of 900 g and a candied product in the amount of 100 g.

• Honey is thoroughly mixed.
• The finished mass is placed in a cool place.
• Begin whipping after the mixture reaches a temperature not higher than +15 degrees.
• Initially, the cream is whipped with a whisk, and after the formation of a homogeneous mass, a mixer is used.

The process of mechanical action on honey takes no more than 15 minutes.

Important! The finished cream is laid out in clean glass, ceramic or porcelain containers, tightly closed and sent for storage in the refrigerator.

Storage Features

The shelf life of homemade honey cream is short. Store whipped nectar in a cool, dark place for no more than 3-4 months. A product manufactured in accordance with all the rules of production retains its nutritional and beneficial qualities for up to 12 months.

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