Honey: benefits and harms

And I found advice:

Reasons for souring honey. Stopping the started fermentation of honey

In the event that honey has high humidity, it cannot be stored for a long time, as it will sour. This process can also occur if mature honey is stored in a damp place. Being hygroscopic, honey absorbs moisture, which increases its water content.

Honey becomes sour under the influence of the yeast it contains and the enzymes it secretes. In this process, the sugars in the honey decompose to form wine alcohol and release carbon dioxide. Under the influence of certain bacteria, tartaric alcohol is oxidized and converted into acetic acid.

You can stop the started fermentation of honey by heating it to 60 degrees for 30 minutes.

For honey fermentation, the most favorable temperature is 14-20 degrees Celsius. At temperatures from 4.4 to 10 degrees and from 20 to 27 degrees, only unripe honey containing a significant amount of water can sour. Mature honey does not sour at this temperature.

At temperatures below 4.4 and above 30 degrees, even honey with high humidity does not undergo fermentation.

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My friends know this "chip" with "foam" and try to take where the "foam" is more.

How interesting! Thanks for the information!
I'll take off the warbler and eat it! (sad: joke!)
By the way, the foam itself (white cream) is only a centimeter and a half.

[Nonsense]

Nonsense, Nataliahow is the process going?

By the way, the foam itself (white cream) is only a centimeter and a half

She is very tender and delicious ...

Already the contents of more than half of the jar have become transparent. But the white foam does not increase. It's a pity ... I really want to try!

So I want to try!

mixer or blender in your hand!
beat a couple of tablespoons - the taste of that foam

Already the contents of more than half of the jar have become transparent. But the white foam does not increase. It's a pity ... I really want to try!

It's just air bubbles. Honey is a thick substance, it is not water, so the rise and sludge of bubbles is slow, that's the whole answer. Eat for health. There is often foam on the surface. All for the same reason: the air coming out and all the "garbage" (bee bread, foundation) is collected at the top. Itself only today secured 4 cans of fresh honey from a familiar beekeeper. She ate to the point of stupor))).

Itself only today secured 4 cans of fresh honey from a familiar beekeeper. She ate to the point of stupor))).

A neighbor (I am now also in the Tula province) and namesake! Isn't our honey from one beekeeper?
And why didn't you immediately give a clue? And I was worried, excited the people.

I ate to the point of stupor)))

Did you fit in the glass?

I envy white envy of those who have lured familiar beekeepers !!!

I dream of making such an acquaintance ...

.

About the foam: if the honey from the honey extractor is not defended and not kneaded, but immediately poured into jars, then a foam will indeed form on top. It consists of small particles of a backing (wax). First we pour the honey into buckets and remove the foam. We stir once a day and remove the "garbage" that rises, but it is certainly not garbage. I collect the foam in small jars and distribute it to some friends, they adore it, it breaks down a little on the teeth.
In general, the amount of foam depends on the honey extractor, we already have a honey extractor with a filter sieve and all the largest "extraneous" pieces remain on it, but as a rule, honey extractors are not equipped with such filters and there can be quite a lot of foam on unsettled honey.
Mature, real honey does not sour and does not ferment, but as soon as foreign water gets into the honey, it quickly begins to ferment.

Mature, real honey does not sour and does not ferment, but as soon as foreign water gets into the honey, it quickly begins to ferment.
This is what I have quoted. Sorry, the tablet is inconvenient.

I wanted (for general development) to ask: if honey has fermented, should I just throw it away?

By the way, my honey became transparent, and only a small white warbler on top. I understand that it is very useful to devour it. A neighbor takes for her granddaughter, is it also useful for her?

I understand that it is very useful to devour it. A neighbor takes for her granddaughter, is it also useful for her?

Yes, Natasha, it is very useful, the beetle is a very useful thing, the bees seal the honey with it, and it contains natural antiseptics.
If honey for some reason fermented, you can put it on culinary purposes, in the dough - best of all, additional lifting power - provided, cupcakes, gingerbread will be simply gorgeous! And without heat treatment, it will ferment in the stomach, which we all do not need

Who are the beekeepers? Some oddities with my honey. The slide test was excellent. But in some places it was sugar-coated. I barely pulled it off with a knife. The piece is not chewed, crunches. Sugar syrup flavor. Strongly aching teeth (I have such a reaction to sugar). Something is clearly wrong with him. What is this? Throw it away?

[Newbie]

Newbie, it is very difficult to diagnose in absentia. After all, it is not clear where the honey comes from (geographically), what kind of honey (what year), etc. In theory, honey should not hurt your teeth, but sore throat. If you suspect sugar, use it in baked goods.

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 grains were still visible, after another 10 minutes they were almost invisible

Today, in 10 minutes, I whipped with a hand mixer (whisk attachments) 400 gr. honey.

In just 10 minutes, we got such a high-quality cream-honey - you won't dig in / you won't bother !!!

You can't tell the difference from condensed milk in a can, the consistency is thicker, but this is after the refrigerator.

By the way, honey began to turn white almost at the first turns of the corollas ...

7 minutes for whipping would be quite enough, but I was reinsured I really don't know why and whipped 10 ...

[Crochet]

Crochet, Innochka, did you whip honey for the cream?
I almost always make a cream with honey instead of sugar, but I never whipped it separately. Very interesting!

did you whip honey for cream?

Nope, just for tea, a bite ...

Girls began to make cream honey so that the honey would not crystallize. Creamy honey is thicker than not whipped honey, but does not "stand up" as in crystallized honey, it remains quite plastic "forever"

it remains quite plastic "forever"

At one time I got hooked on cream honey, bought different ones in Platypus. I liked it very much with pine nuts.

But I "got" not plastic at all. Found my review:

November 23, 2015 Is the review helpful? Yes 2 No 2
I don't know .... delicious, yes, but never cream. The consistency is like butter from a freezer.))) In the large picture, you can see splashes of crushed nuts inside, in fact, the nuts are only poured on top with a greedy handle. when you pick out a piece, put it in your mouth - the feeling that you are chewing white chocolate with a weak honey aroma. Generally I liked it, but this "cream" is sooo strange. Something like this...)))

The jar turned out to be too small, it was eaten instantly.
I also liked the cotton one. This one is sooo sweet, also not very plastic, but in the mouth it becomes so silky, very interesting.

She took linden, took with dried apricots - these did not impress at all.
The consistency probably depends on the original honey, which one was whipped, what was it like before?
Oh, are we flooding?

[Kalyusya]

Kalyusya, well, here it is not entirely clear whether it was honey at all or partially excuse me, if you want honey with additives, it is better to buy real honey and add what you want yourself.Cream honey should not be like butter from the freezer. But any honey stored in the refrigerator is thicker than the one on the table.

Creamy honey shouldn't be like butter from the freezer

Well, what am I talking about? And I mean the same. I think that it turned to stone because of the crushed pine nuts there, they froze, after all, they are fat, the same oil.

sorry, if you want honey with additives it is better to buy real honey and add whatever you want.

I'm sorry. People, it was just curiosity to try. I buy honey from trusted sellers.
But I don't store it in the refrigerator.

Whipped honey is, I think, pampering
People simply want variety. Here is a manufacturer of sweets and is trying to make "candy" out of something ... And what's in the composition? Marketing, however

All the best is handmade
Cheers!

Whipped honey is, I think, pampering

Yes, that's how it is, of course, but why and no and do not indulge sometimes, it’s delicious !!!

For example, I didn't like flower honey (bought from a reliable friend), which I whipped yesterday, before turning it into cream honey, sweet and nothing but, but how good it is when whipped !!!

All the best is handmade

+1 !!!

Honey, mixed with nuts ground in a coffee grinder and lemon cut into small cubes (including the peel), is eaten instantly, repeatedly checked

Chef, this is very tasty, especially with Abkhaz lemons.
Girls, read the whole topic, learned a lot of interesting things, thank you all!
When we moved to earth, we started two families of bees. in the fall, they pumped out honey, it tasted incomparable honey, I never ate that again. We were completely illiterate, there was no Internet then, we listened to the advice of local beekeepers and made a lot of mistakes. They fed the bees in the fall with sugar syrup, although all the honey was not taken from the bees. The next year honey was no longer honey. A year later, they died with us, and that was the end of our beekeeping.
Now we are buying, a lot more than 200 kg per year. For several years they were buying from one beekeeper, but he began to produce honey, learned, and began to trade in Moscow. This year I had to buy in another place, they have a lobster, they say that they are not fed with sugar, that honey does not crystallize due to the normal temperature. After reading the whole topic, I still want to take honey for analysis, just to be sure. Can this be done in a laboratory on the market or does it require a more solid laboratory?

Peace be with you bakers!
I tested honey in a laboratory on the Danilovsky market \ I don’t know if there is such a service for buyers now \ but for a long time
I remember about the diastasis number \ well, or something like that \ how long this number was low and I was told that honey is already a couple of years old
And also by pollen - there must be a certain amount - determine what kind of honey, well, in the sense of flower, lime or some other

I came to the topic with a question. I did not find it by searching, maybe they discussed it. Who knows who "Akkuraevy" honey?
For several years I have been taking honey from friends. I really want to hope that it's real. Now I have to somehow wait for them to be brought, I went to the fair, there is honey from Bashkiria, as usual, and now they are very praised for this neat. It is white in color, like butter in consistency. They said that it was super useful, the price was 1100 per kilo ...
I went online, and there they write that there is no such honey in nature

[Daria]

Daria, never heard that. Expensive, however, it turns out Wait a little soon honey rescued (14.08), honey of different kinds will appear. For example, this year we have not pumped yet, not even all families have yet been robbed.And I also heard this year a poor harvest of honey in Bashkiria, they said on the radio, so the source is not verified

It is white in color, like butter in consistency.

A similar honey is obtained by whipping ordinary honey like a "mixer", I call it cream honey, I got it in Thermomix, it tastes better, becomes softer.

[Daria]

Daria, here's what I found:
This beekeeping product is quite rare. Accurate honey differs from other varieties of honey products in color, taste and aroma. Its color is very light. It can be creamy, sometimes slightly yellowish, and sometimes almost white. It depends on the conditions for the production of the neat product and its storage. The taste is always very soft and delicate, with creamy notes. If we talk about sweetness, then it is not cloying, nor does it leave a bitter or tart aftertaste. The smell is very faint. The consistency of freshly pumped honey is liquid and almost transparent. But it crystallizes rather quickly, becoming creamy, like condensed milk. At the same time, the taste remains unchanged.
Accura honey comes from Bashkiria. It is obtained from a plant called "Psoralea drupe" or "Akkurai". This honey plant grows in Kazakhstan, as well as in Central Asia, the flowering period falls on May-June. Akkuray is a perennial plant. In height, it can grow up to one and a half meters. By the way, this plant is useful not only as a honey plant. The roots and fruits of drupe psoralei are also used for medicinal purposes. For example, the drug "Psoralen", which contains neat extract, is successfully used to treat various degrees of baldness and even to treat skin cancer.
Found an interesting source about mythical honey, there is also about Akkuraevy honey
"This sort of honey has appeared in the assortment only in recent years. How much it corresponds to the name is unknown. No one has tested it in the country's leading laboratories, at least this information is not available on the Internet. they began to invent less defiant ones. Demand the results of the pollen analysis from the seller. If there is no analysis, you should know that this is a fake.
Real Akkurai honey is obtained from a plant called drupe psoralei (Akkurai), which grows mainly in Kazakhstan and Central Asia, and blooms in May-June. Drupe psoralea is a perennial plant, reaching a height of one and a half meters. The flowers of the plant are an excellent honey plant. "

[Hope]

Hope, yes, I read it. Maybe they really beat it up. Probably, it will be necessary to weigh it, it will be clear)

Buttercup, there are good articles, yes, and then I found a site like this
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And there seems to be a beekeeper about this honey and says that this does not happen in nature.

Yes, in fact, okay)), took a linden from them, we will interrupt until the checked one is brought

By the way, I tried honey today before buying it. There are 5-6 different varieties, one might say, on an empty stomach. After that, at home, about half an hour later I drank some water, and nausea set in ... Is it from the quality of honey? Or is it impossible on an empty stomach?

After that, at home, about half an hour later I drank some water, and nausea came ...

If the water was cold, then this is so. Drink honey with warm water, but not hot

I tried honey today before buying. There are 5-6 different varieties, one might say, on an empty stomach.

I go to the fair with a bottle of water. Otherwise you will try soooo ...

Girls, be careful with cold water and honey, the temperature may jump.

If the water was cold, then this is so.

thanks for the advice!
At home, usually honey with warm tea, so no problems. And then she began to sin, that she mixed different varieties.

I came to the topic with a question. I did not find it by searching, maybe they discussed it. Who knows who "Akkuraevy" honey?
For several years I have been taking honey from friends. I really want to hope that it's real. Now I have to somehow wait for their delivery, I went to the fair, there is honey from Bashkiria, as usual, and now they are very praised for this neat. It is white in color, like butter in consistency. They said that it was super useful, the price was 1100 per kilo ...
I went online, and there they write that there is no such honey in nature

u is sure that it is a fake. New trendy name, hence marketing. A lot of light honey turns white when beating (have you heard about cream honey?). Do not take.Now honey can only be taken from well-proven friends.

There is a plant called Psoralea drupe, or akkai. Honey plant.
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[gawala]

gawala,

There is. It's just that under this name they will sell tons of, like, such honey. Where does this plant grow in whole thickets per hectare so that such a large quantity of honey can be sold on the side? .. Nonsense in love ...

I will soon completely lose my faith in people ... It's terrible that it has become so easy to breach left and right for my own benefit. No shame, no conscience ... And all their honey is Bashkir (although a friend from Bashkiria buys honey only from close friends, the rest does not risk it - a lot of counterfeit goods and rubbish are sold right there, on the spot), and what kind of butter you can't spit - practically Vologda, and all the cottage cheese was from under the cow yesterday and without additives, and Astrakhan watermelons, and Baku tomatoes, and Lukhovitsky cucumbers. It's disgusting that our people treat each other like that ...

[Nata]

and lukhovitsky cucumbers

Nata, and here, the most interesting thing - they don’t lie! There is such a variety "Lukhovitsky F1", but anyone can grow it ....
And honey ... yes ... in the fall I bought 10 kg with home delivery, packaged in 1 kg, half fermented! How much I take - this is the first time Whether the seller decided to wash the container but did not dry it, or something else ... Now I look and think - what to do with it?

Where is this plant growing in whole thickets per hectare,

South Kahastan ..

It's just that under this name they will sell tons of, like, such honey.

and what you can’t spit - almost Vologda oil, and all the cottage cheese from under the cow yesterday and without additives, and Astrakhan watermelons, and Baku tomatoes, and Lukhovitsky cucumbers.

Unfortunately it is everywhere and everywhere.

There is such a variety "Lukhovitsky F1", but anyone can grow it ....

Yes, it's more likely not about the grade. And about the brand. After all, the very first cucumbers in the markets of the Moscow Region are cucumbers from Lukhovitsy. Not so what varieties there, well, maybe now some special ones, but earlier there were grown cucumbers of the Muromsky variety, this is an old variety.
Cucumbers are grown in Lukhovitsy in warm beds, everything is under the film. I drove more than once, I saw that in the back gardens everything was lined with arcs and covered with films, almost with cotton blankets.

I came to the topic with a question. I did not find it by searching, maybe they discussed it. Who knows who "Akkuraevy" honey?

For many years I have been buying honey from the same beekeepers from North Ossetia, I take a lot of different things, including akkurai. Very tasty.

[Svetlana]

half fermented

Svetlana, we have last year's honey exfoliated and "foam" went, in any container. But we ourselves know ourselves, we don't pump unopened honey, the containers are all different, dry ... that's not the point. But at the same time, the honey turned out to be unusually, insanely tasty, we decided that this was such a feature of the past cold and wet year. Friends, to whom we are distributing, asked for this particular "foam", and it is definitely not fermented honey, we decided that it was heather with angelica that gave such a strange structure. That honey has 3 liters left, since last year, my husband and I think that there will be no more such tasty and unusual honey, the weather conditions were very specific last year.

I read the whole Temka. I decided to try to beat the purchased honey. And it didn't work out! For 5 minutes, he twisted Kenwood's whisk, the substance became a little thinner, but did not lighten and did not increase.
So it's not honey?
Somewhere here they wrote that no honey will beat (

[Daria]

Daria, I don't even know, we don't whip it ourselves, well, I don't see the point As far as I understand, sugar syrup, depending on the concentration, is whipped the same

Yes, this is not meaning, but curiosity
I have never tried this, it is interesting to get it at home, well, Kroshenka praised so much, so praised

Next week they will bring me checked honey, I will try from it.

[Dasha]

Dasha, honey doesn't seem to be whipped completely, meaning not with corollas, but in spirals and for a long time, and it seems at the stage of crystallization.We don't do it ourselves, as if I can't give instructions Cream honey was invented as a fight against crystallization of honey, so that it would always be liquid, that is, it does not become like foam, liquid honey changes its structure to fine-crystalline, does not rise, but remains plastic.

[fresh may grass]

we decided that it was heather with angelica gave such a strange structure

I remember my story with milk.
The milkmaid brought me the freshest milk and sour cream from under the cow, began to taste it ... and it was with bitterness, and they did not drink it. And the sour cream immediately fermented. Well, I "hands on hips", cursed at the thrush (to myself), hid, it seems like I don’t like this situation, and I don’t want to break ties with her

After about a week she cooled down and talked to the thrush. It turned out that this was one such batch of milk, and I got it from it too. Grazing cows got drunk fresh may grass, which gave such an effect. The shepherd also got nuts to watch what the cows eat. The first May grass tastes good for them, so they ate this fresh grass.

Well, you can still track a cow, but bees are very difficult. Cows manage to eat the same hogweed - the milk will taste bitter, and the honey from the hogweed is tasty and good. Fortunately, we don’t have a cow parsnip, even though it’s a good honey plant, we don’t have it
The husband of course looks at what they are sitting on. After all, if a bee sat down and immediately flew up, then there is no prey for it, and if it sat down and sits for a long time, then it is gaining. Moreover, a bee that collects nectar does not collect pollen, they have a division of labor. So if there are no pollen lumps on the paws, and the bee sits on the flower for a long time, then it collects nectar ... And every year the weather is different, different plants give out nectar better

[Luda]

Well, you can still track a cow, but bees are very difficult.

Luda, it was me who led the cows as an example, to the fact that the taste and color (of milk and honey, and other things) depends on what they get drunk, or nanectare - then we will get the quality and taste