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CRAFTING CORNER / Re: Creamed honey advice
« Last post by NigelP on Today at 08:23:03 am »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
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