Honey: benefits and harms

Tan, I can't. You are tricky, you do not want to help a person

You are tricky, you do not want to help a person

So for a jar of honey - any whim, any help ...

Can you master a 10-liter bottle? There are also 40-liter cans. I don’t feel sorry, I don’t eat it anyway

Can you master a 10-liter bottle?

Can you master a 10-liter bottle? There are also 40-liter cans. I don’t feel sorry, I don’t eat it anyway

Who does he ask in what topic? We will master everything

I do not know how to write from where I am .. in the profile, and you immediately TARGAVATSTSA

[nati]

nati, go to PROFILE
Find the line in the left column Profile settings
Clicking it will open a new profile page.
In line From where see the window. Fill it in.
Press the button: Change profile

Irina!!! Friend!!! Thank you!

Devouli, please tell us how to make whipped honey. Ate at a friend's: they gave it to her. It looks like a marshmallow when you put it in a bowl. Naturally, it is twice as easy as usual. I really liked it. Tell who knows how to do it.

Wow, wait and listen too.

I also began to dig in the internet ...

[Alexander Faramazyan:]

Read
🔗

And further:

"... There is another technology to" improve "honey. Sellers of honey allegedly beat it with a mixer before selling it to give it its usual appearance - yellow, homogeneous and opaque. Habitual for the buyer, but not for the honey itself. For the most part, these are rumors, if you beat honey in this way, then, after standing for 2-3 days at room temperature, it will simply exfoliate. Unlike cream honey, the production technology of which has nothing to do with these rumors ... "

Alexander Faramazyan:
"The technology of making cream honey is aerobatics. It is made only by experienced beekeepers or technologists. There is no question of beating with a mixer (in the usual sense). To obtain cream honey, naturally crystallized honey is taken, its consistency is similar to oil.Approximately 10% of this honey is added to liquid honey of the same botanical origin, and constantly stirring, the honey is cooled.Then it is kept at a temperature of 14C, and after 3-5 days honey is obtained with an ideal creamy consistency. Cream honey is very popular in Europe, it can be smeared like butter on bread, crystals are not felt in it and it is more tender. "


🔗

I tried it myself. I liked it ... But doubts crept in

About whipped honey)) 🔗

Yeah, I also bought such cream honey. I suspected that he was somehow cunningly processed. Based on the results of what I found on the internet, I can say that if no nasty things were added to the original product, then such honey quite meets my ideas about the beautiful
That is, if I buy honey for treatment, I will undoubtedly prefer the one that seems to me unprocessed.
If I buy for "tea", then I will buy something that tastes good to me
At the last fair I bought something called "cedar honey", creamy, green like that. It seems that the cake was added from young needles. Delicious-aaa! And I didn't even care what was there initially, on which cedar these flowers grew
For health, I bought honey with bee bread. There I tried to choose carefully, I cut five circles in rows.

A little chemistry for yourself, and then get some natural treatment?

[Irina Dolars]

Irina Dolars, we can only hope that there is no chemistry there, but there is just some special treatment.

[bagiraSochi]

bagiraSochiI went to this link, but for home-made, it seemed to me too difficult. Now I will only buy one for goodies. I already dummy honey with cans, and so flasks will turn out)))

[Olesya425]

Olesya425, this is how Winnie the Pooh said, what is the secret here, here it is (honey in the sense) and here it is not immediately))) I agree that it is too laborious for home use. It is good for sellers when ordinary honey does not go well. Here is the same rapeseed, for example. The color of rapeseed honey is whitish and the smell is not pronounced, they take it reluctantly, but if you beat it)) they will be surprised and disassembled) My father is just 40 years old bees engaged in bees, his own apiary, so I know a little about honey, but about whipped honey I myself read for the first time))

It seems to me that the days when they made everything natural are gone ... Everything of high quality
When, moreover, there was careful control, and people were not chasing profit
Now honest entrepreneurs will have to be counted on the fingers

Now for the sake of money they will invent anything, connect the incompatible !!!!
If consumers want taste, please! You can not cook from natural honey, for example, but boil the mixture, beat, add honey for flavor
I even got suspicious thoughts: could these "economists" beat palm fat with honey? A? Its taste is neutral. The price is cheap. They say (and write) that they add it everywhere. And nothing will happen to him ...
And there is no one to check
Still, I decided. that I will not buy it. Classic honey from good hands is more important

We judge people by ourselves, until we run into deception

Good quality honey is not easy to find. It so happens that you can't tell the taste and color. Only a special analysis in the laboratory is done. I can't say anything for others, but my father NEVER adds or dilutes ANYTHING. He sells it to acquaintances who take it from year to year, distributes it to children)) even sends me to Sochi (my parents live in Siberia) on the market, he doesn't go to exhibitions, everything is taken apart from him, and the apiary is small, so it is impossible to reach industrial volumes)) so you can search for friends, small private apiaries, which are for yourself and a little for sale, then you can be sure that you will not be deceived. Although people are different. So it is better to find "your" beekeeper and from year to year take only from him.

Friends, tell me, pliz
I took honey from the village. Very tasty! Several cans have already been eaten. Honey sat in all of them. The last jar remains. In it, the honey is almost thick (but you can pour it over the edge), transparent, but for some reason not worn. Summer is almost already, but why is honey still like this?
All honey is the same - floral. Stood at home in a secluded place at room. temperature.

The fact that all honey is the same, flower - it still does not mean anything))) maybe this jar was not from this "pitching". From the word pump honey, as my dad calls the process of collecting honey. )) So even from one apiary, from some bees, honey can be different, collected at different times, then in one jar it can already sit down, and in another it can remain liquid longer. There is nothing wrong with that, if you like honey, eat it for health))

it is better to find "your" beekeeper and from year to year take only from him

It would be perfect !!!

But where can I find him, that beekeeper?

Eh ...

[Crochet]

Crochet, and in which side of the Moscow region do you live?
My friend has an old friend who started a farm near Rzhev, in Staritsa. Sells little by little the fruits of his labor, develops ecotourism. There he also has an apiary. The options for those thirsty for eco-pleasures are to go to the apiary in full clothing, help to get the frames with honey, and then take them home (for a certain fee, of course). But here you will already be completely sure, at least that there is no one between the hive and your spoon of honey but yourself

[Crochet]

Crochet, just wanted to write about word of mouth)) but here it is already in action !!! and will guide and prompt and help))

[Tanyush]

You can also test for chalk with vinegar at home.

Tanyush, and I'm still waiting for you to reveal the secret ...

Oh, so I forgot, but there was no one to remind Everything was elementary.Dissolve honey in water and drip vinegar.
If chalk is added, you get a pop (bubbles, gurgling, depending on the impudence of the add). If iodine is dropped into another solution, then blue staining indicates that the honey contains starch.

[Tanyusha]

Yeah, that's how it should be ...

Thank you so much, Tanyusha !!!

Boom check !!!

[No cheating. Honey trap (2014)]

Very informative

No cheating. Honey trap (2014)

[Honey - what it can be, how to choose, how to check, properties and application]

Honey - what it can be, how to choose, how to check, properties and application https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392525.0

Oh, I was lucky by accident: I was presented with a jar of natural honey from a good apiary. I ate it according to Art. spoon, when she got sick - magically the whole infection receded. So since then I have been very careful about honey, its quality and I never take it at any fairs, markets, supermarkets, and before that I liked the light Bashkir honey "with royal jelly", the taste was very pleasant, but about recovery with he was out of the question!

[honey-almost cream]

Devouli, please tell us how to make whipped honey. Ate at a friend's: they gave her. It looks like a marshmallow when you put it in a bowl. Naturally, it is twice as easy as usual. I really liked it. Tell who knows how to do it.

It’s a long time ago, but I discovered this topic for the following reason. Yesterday I bought an interesting honey at the bazaar - the seller did not mark it on the counter in any way - honey seems to be like honey = but it is white-white and has a consistency like cream, I look at it, and in my head the thought - I know about him, I read about this and on the forum, after all. And she took it, came to her friend, we tasted it - tasty, sweet, sweet. But my friend really liked it. At home to my husband too. And in the morning today I opened a topic - I found about honey. After reading this link 🔗, I did honey-almost cream... At first, I interfered with the spirals from the mixer for about 20 minutes, immediately brightened and became viscous, then I looked - it mixes well, goes easily, put in the beaters, and now, putting on headphones and watching the series, I whipped a whole series at the maximum speed of the 3rd table. l. honey. Honey, a mixture with buckwheat, dark = turned white quickly, after half an hour the grains were still visible, after another 10 minutes it was almost invisible, it became smooth, it tasted like a store-bought one, fragrant, while it fought - it got warm, it became so warm and tasty. And homemade cream honey is not as luscious as purchased. That's all.

[Irisha]

homemade creamy honey is not as luscious as purchased

By the way, yes, purchased white probably it's whipped, we sell it like fireweed) honey is actually very sweet, albeit delicious ...

Irisha, thanks for sharing, maybe I'll try to whip honey someday ...

The mixer is probably a beast, an hour to work ..

purchased white probably aka whipped

No, it’s whipped, it’s completely white, like sour cream and glacial, but there is no pure white honey, even lime yellowish, melilot whiter, fireweed is also yellow, and they are not smooth, if shrunk, then crystallized already. And the mixer is a simple manual Boshevsky, it is with a fan, it did not even heat up. Ahh, here's another thing - it increased in volume by 3 times.

[Irsha]

Irsha, How interesting! You don’t eat it all at once, leave a little bit. I wonder how long he will stay that way. You whipped liquid-liquid, or slightly sugared?

And we sell white honey for Acacia, tasty, but there is no light honey perspiration (burning). It is never thick, just like heavy cream. And we have sweet clover like a flower, only slightly darker.

what happens: honey is whipped!

I wonder how long he'll stay that way.

from 3 tablespoons of dense honey it turned out 300 ml of whipped honey, half ate, now I went to specially look = does not stratify, very dense, it is taken on a spoon like creamy cream, it spreads on the plane after 20 minutes, the smell is awesome when I open the jar (plastic, translucent), on the surface there are small bubbles, bursting, the color is also unchanged - milk-cream.The honey was already all shrunken, flower-buckwheat.

I have several cans of country honey. He still hasn't sat down. But he is an ordinary flower
I assume that the old honey was heat-treated and poured into the jars. After strong heating, it will no longer thicken. Right?
Now the question is: to what temperature was my honey heated?
If it is below 45 degrees, then it should not lose its properties? But if the properties are preserved, then it could still thicken?
Help me to understand

He still hasn't sat down.

Quite, just like fresh? -Transparent (well, relatively, of course) and pours? otherwise not every honey crystallizes to a solid state - there are also very viscous honey, but not fresh honey loses its transparency, flower honey is a very extensible concept, and how hard honey will be at maturity depends on the weather. In recent years, I don’t take fresh honey, what if it’s melted from last year ... I’m taking last year’s honey, it’s definitely shrunk, and you can see well the color and consistency, young honey is more or less the same in appearance. Your incomprehensible honey will go into the dough, Irin. A long time ago my mother-in-law gave me 2 three-liter jars of honeydew honey - it's sour, that's enough cakes baked for a lifetime = I don't like honey baked goods now.

All honey is viscous and transparent

I've never baked so many honeymen in my entire life
I already thought I was wrong. It was necessary to wait and buy the already shrunken honey

I have accumulated several jars of half-eaten honey. So I used it very quickly - I often bake a gingerbread for a couple, I put it in bread, I make a jar of a mixture of mint, ginger, lemon, lime with honey to work for myself and my husband to put in tea. Somehow everything went wrong. It also goes a lot in mulled wine. Since all of us have become almost non-drinkers, I do it with cherry and apple juice. It warms up very well during walks in the cold season. So honey in any quantity can be lime, if you collect your thoughts and remember different recipes.

All honey is viscous and transparent

Maybe he is ... not honey ... light molasses is very similar to honey .. when I bought a can of light molasses at the bakery in the 90th time, my 8-year-old son said - well, it's purely myooyood. But molasses does not taste sour at all, it is very good for baking.

I have a large supply. It's a shame if it's not honey
Last year, I alone managed more than 10 kg. devour
So I stocked up

[The color of honey depends on the type of plant from which the bees collected the nectar.]

Honey - what it can be, how to choose, how to check, properties and application

The color of honey depends on the type of plant from which the bees collected the nectar.... Three groups of honey varieties are distinguished by color: light, moderately colored and dark. Dark honey is healthier than light honey. It contains more mineral and other substances.

Honey color depending on its origin
Common apricot - brown-yellow
Acacia - pale yellow
Hawthorn - dark brown
Cornflower meadow - brown
Veronica - white
Common cherry - light brown
White mustard - lemon yellow
Common buckwheat - dark brown
Pear - light green
Melilot yellow - golden yellow
Oak - yellow-green
Tatar honeysuckle - hot yellow
Willow - light yellow
Ivan tea - green
Horse chestnut - burgundy
Common chestnut - dark red
Clover white - brown
Red clover - chocolate
Norway maple - dark yellow
Maple Tatar - grayish white
Maple-sycamore - grayish-yellow
Mullein - light yellow
Linden - not green
Alfalfa sowing - dirty gray
Raspberry - grayish white
Combined fescue - white
Dandelion officinalis - orange
Walnut - yellow-green
Plantain - grayish white
Sunflower - golden yellow
Rapeseed - lemon yellow
Radish - pale yellow
Common bruise - dark blue
Plum - yellowish brown
Phacelia - blue
Cherry - yellow-brown
Sainfoin - brown
Apple tree - dirty yellow

[camel-thorn honey]

camel-thorn honey - the earliest Turkmen honey - I have never seen it more beautiful - fresh emerald and subtle not even honey aftertaste, crystallized is also not solid, greenish, viscous.

[Admin]

Admin, this gradation in colors is so ambiguous, for example, sweet clover can be very light, I have never seen a lime tree, not green - most often white, etc.

I just now remembered (after Irsha's post) that in the fall I saw honey with camel thorns at our fair, and it really was green. Honey was brought from the Krasnodar Territory, I bought it - very tasty. I was afraid to buy from a thorn, it's very green
And fireweed honey is always white, milky. Buckwheat is very dark, taste with bitterness - but delicious!

Buckwheat? Now buckwheat is sown exclusively self-pollinated. As honey is "badyazhat", said a familiar beekeeper - they have their own apiary, but they are not very good at selling; in the season, resellers come, immediately put a container with signatures - such as buckwheat, fireweed, royal, etc. And then - a matter of technology.

My husband and I went to the exhibition in Gostiny Dvor - not to buy honey, we do not need, but just walked and went in for the sake of interest. I almost burst into tears after what I saw ...