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Dairy honey: recipe, health benefits and cooking tips
Dairy honey is one of the most popular spring recipes in Lithuania, using dandelion flowers to create a golden syrup reminiscent of real bee honey. Every May, the meadows of farmhouses burst into yellow blossom, and with it the desire to „glass up” this short season for at least a few months ahead.
Questions often arise when making it at home: how much to boil to prevent the syrup from hardening, what proportion of sugar should be added, or is it possible to do without it? And how does this homemade syrup differ from real bee honey collected from dandelion nectar?
Below you will find the classic and sugar-free dandelion honey recipe, the rules for collecting the blossoms, the most common mistakes and the storage recommendations to make sure your spring syrup succeeds first time.
What is dandelion honey: homemade syrup or real bee honey?
Dairy honey can refer to two completely different products. The first, which most recipes refer to, is homemade dandelion blossom syrup, made from petals, water, sugar and lemon. It is a vegan alternative to honey and is popular with plant-based dieters.
The second product is true royal jelly honey, which is derived from the nectar that bees collect from dandelion flowers in spring. Bee honey contains enzymes, antioxidants and other biologically active substances that syrup simply does not. You can learn more about an overview of honey types.
Homemade syrup is often referred to as „honey”, but its nutritional value is closer to that of sugar syrup. Make sure you know which product you really want before you make or buy it.
Health benefits of dairy honey
Genuine royal jelly honey collected by bees is valuable source of antioxidants, especially flavonoids and polyphenols, which help neutralise free radicals in the body. Studies show that dandelion nectar has a beneficial effect on liver function, supports the digestive system and strengthens immune defences.
Homemade dandelion syrup is inferior to real honey in this respect. The cooking process destroys some of the bioactive substances, although the petals still provide vitamin C, potassium and other minerals.
Dandelion (Taraxacum officinale) is used in folk medicine to support liver and gallbladder function. However, neither homemade syrup nor real dandelion honey is a cure, so a doctor should be consulted in case of serious health problems.
The sugar content in the syrup is high and it is a source of energy, but certainly not a dietary product. Those who want the wholesome qualities without added sugar should opt for natural bee honey.
Dairy honey recipe: classic and sugar-free options
The classic boiled syrup with sugar is suitable for longer storage, while the version with natural bee honey preserves more of the beneficial substances. Both recipes are simple, the only difference is the cooking principle.
Classic steamed dandelion honey with sugar and lemon
For this recipe you will need:
- 300-400 g dandelion petals (without green stems).
- 1 l of water.
- 1 kg sugar.
- 1-2 lemons.
Put the petals in a saucepan, cover with water and leave to soak for an hour or overnight. Then bring everything to the boil, simmer over low heat for 10-15 minutes and leave to settle for 12-24 hours.
After settling, strain the liquid through a dense cloth, squeezing the petals well. Add the sugar and lemon juice to the resulting decoction and cook over low heat, stirring, until the liquid begins to thicken. The citric acid has a threefold function: preserving the syrup, balancing the sweetness and giving a brighter flavour.
Check the consistency with the drop test: drop a little syrup on a cold plate. If a drop doesn't come out, the syrup is almost ready. Remove from the heat earlier than it seems necessary, as the syrup thickens considerably as it cools. It is over-cutting that is the most common mistake that turns syrup into sticky caramel.
The quantity of petals given gives about 0,5-0,7 l finished dandelion syrup. Pour the hot syrup into clean jars and seal tightly.
Sugar-free dairy honey with natural honey
Mix fresh dandelion petals with natural bee honey about 1:1 ratio. Put everything in a jar, close and store at room temperature for about a week, stirring daily to transfer the aroma of the petals to the honey.
The result is different from the cooked version, with a milder floral aroma, while the enzymes and antioxidants of real honey remain intact as the product is not heated.
It is important to choose high-quality, untreated honey for the base. The right honey for this recipe from trusted Lithuanian beekeepers.
How to collect dandelion flowers for honey?
The best time to pick dandelion flowers is in May, at midday, when the flowers are fully open and dry. After rain, the petals become saturated with moisture, which can result in a paler syrup.
Choose grassland away from roads, industrial areas and fields treated with pesticides. Urban parks are not ideal because of pollution.
Pick only the flower heads. At home, separate the yellow petals from the green stems, as the stems give a bitter taste to the finished syrup. Then soak the petals in cold water for at least 30 minutes to wash away small insects.
One jar of syrup requires approximately 3-4 glass petals, so it takes time to collect. If you don't have time to cook immediately, the petals can be frozen and used later.
Common mistakes when making dandelion honey
Cutting is the most common problem. Syrup that has been boiled for too long hardens on cooling into a sticky caramel that can no longer be used. Remove the pot from the heat while the liquid still looks too runny and check with a drop test on a cold plate.
Another common mistake is leaving green stems between the petals. The stems give a bitter aftertaste to the finished dandelion syrup, so it is worth taking the time to separate only the yellow petals.
Small beetles often hide among the petals. The flowers should be soaked in cold water for at least 30 minutes before cooking.
Too little sugar means that the syrup stays runny and spoils faster. Meanwhile, too short a soaking time prevents the petals from giving their aroma and colour to the water. Follow the proportions of the recipe and soak the flowers for at least 12 hours.
How to use and store dandelion honey?
The milk syrup tastes like maple syrup with a subtle floral aroma. It is excellent on pancakes, bread, in baked goods instead of sugar or in tea as a natural sweetener. In salad dressings, the syrup adds a delicate sweetness and makes an original gift when poured into a beautiful jar.
Pour the finished syrup into a clean glass container and store in a cool, dark place. It will not spoil for several months and can keep for up to a year in the fridge.
Syrup can be made from clover, chamomile or rose petals in a similar way. However, dandelion honey remains the most popular choice due to the easy availability of flowers in spring.
Frequently asked questions about dandelion honey
What is the difference between homemade royal jelly honey and real bee honey?
Homemade dandelion honey is a syrup of petals boiled with sugar and lemon. Genuine royal jelly honey, collected from dandelion nectar, has a completely different composition: enzymes, antioxidants, minerals. The nutritional value and the price are also different.
How long does homemade dandelion honey keep?
The syrup will keep well for several months in a cool dark place in a properly sealed jar. In the fridge, the shelf life extends to a year. If mould has appeared or the smell has changed, do not use the product again.
Is dandelion honey suitable for vegans?
The boiled syrup with sugar and lemon is completely vegan. However, the version with a base of real bee honey is not suitable for vegans, so choose a recipe according to your dietary principles.
Why was the dandelion honey too thick or too runny?
A syrup that is too thick means that it has been overcooked, as the liquid thickens as it cools. Too liquid, on the other hand, indicates insufficient cooking time. Check the consistency with the drop test on a cold plate and remove from the heat before it seems necessary.
Dairy honey is a great way to try the flavours of nature in your kitchen, but if you want to taste real honey made by bees, it's a good idea to choose a trusted source. „Twin brothers Ignas and Vilius look after more than 315 colonies of bees at Brothers” Honey Apiary and offer various types of natural honey, which has won numerous prestigious awards.
And for those who like unusual flavours, the Brolių Medus range also offers other delicious surprises: from natural bee products up to the gold-medal-winning Honey gums. Come and discover how much flavour Lithuanian bees have to offer.