Is Cooked Honey TOXIC? (and other honey myths)

Ingredients

• 2 cup Unsalted Butter (for making ghee; melt and clarify)
• 1 cup Raw Honey (any raw or clear honey; avoid pre‑pasteurized honey for best comparison)

Instructions

1. Gather Ingredients and Equipment

   Measure 2 cups of unsalted butter and 1 cup of raw honey. Set out the saucepan, thermometer, strainer, bowl, spatula, and timer.

   Time: PT5M

2. Make Ghee (Clarified Butter)

   Melt the butter over medium heat. Once melted, continue cooking until the water evaporates and milk solids sink to the bottom, then let the solids brown lightly for a nutty aroma. Carefully strain the golden liquid through the fine mesh strainer into a heat‑resistant bowl, discarding the solids.

   Time: PT15M

   Temperature: 120°C

3. Heat Honey to 60 °C (Low‑Heat Pasteurization)

   Place the raw honey in the saucepan and heat gently, stirring occasionally, until the thermometer reads 60 °C.

   Time: PT5M

   Temperature: 60°C

4. Heat Honey to 140 °C and Hold

   Increase the heat and bring the honey to a steady 140 °C. Once reached, start the timer and maintain the temperature for exactly 2 minutes.

   Time: PT7M

   Temperature: 140°C

5. Observe Honey Changes

   Remove the honey from heat and note its appearance, aroma, and viscosity. It should be less dense, less acidic, and have a richer caramel note.

   Time: PT1M

6. Combine Heated Honey and Ghee

   While the honey is still warm, stir in an equal volume (1 cup) of the freshly made ghee until fully emulsified.

   Time: PT2M

7. Cool and Store Sample

   Transfer the honey‑ghee mixture to a clean jar, let it reach room temperature, then seal and label. Store in the refrigerator for up to one week or freeze for longer storage.

   Time: PT5M

Nutrition Facts

Calories

730

Protein

0 g

Carbohydrates

80 g

Fat

80 g

Fiber

0 g