BEEKEEPING LEARNING CENTER > CRAFTING CORNER

Creamed honey advice

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Saiyancent:
Making creamed honey for your grandkids sounds like a sweet idea! For a really creamy texture, try using a small amount of finely crystallized honey as your "seed honey." This will help kickstart the crystallization process and create fine grains.
Make sure your honey is well mixed before seeding, and keep your fridge at a consistent 50?F for optimal results. And don't forget to give it a good stir every so often to encourage even crystallization.
If you're still on the lookout for bee-related tips, I found some helpful info on how to keep bees away. Check out https://www.mklibrary.com/how-to-keep-bees-away/ for more details.

BeeMaster2:
Salyancent,
Welcome to Beemaster.
Jim Altmiller

Bill Murray:
I posted this somewhere else but this looks like the place for it.

I get a froth on the top when I use a mechanical means to mix. personally I love it, but it looks bad in the finished product. No matter how much I scrape there is always more. Is there a way to remove this?

So I just watched the lyson vid. I am assuming the machine itself rectifies this air issue. Correct?

Bill Murray:
So Nigel My assumptions The machine mixes the seed into the honey. and then the creaming takes place in the jar or tub, without the froth because it will still be in the machine. correct?

NigelP:
Not quite bill.  Its a 2 part process, as the "seed" crystals cause more crystal to form  then some of these aggregate together. The paddle turns quite slowly (no froth at all) which mixes everything together and more importantly the friction of crystal aggregates rubbing against other aggregates breaks them down into the very fine crystals you want. It's best done somewhere cold. I do mine in the winter in my honey room where temps are around 4-5C,.The friction generates heat, and inside the churn it ends up around 21C. Virtually all the setting takes place in the machine over 2-3 days. When its white its done. I then heat to 30C overnight to make it easier to pour into jars and that's it.
Just don't let final set honey get too warm for too long as it will separate.
I do it in winter because if I do it in summer it never goes to almost white, you get a soft set but just not as good

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