oops. almost missed that post.
Our flows almost all cristallize more or less rapidly. Those are stirred.
There is several ways. I used to stir twice a day in the bucket with a "small" bakery machine with a special honey stirring-tool.
that went well sometimes and sometimes didn`t. maybe I should have stirred more often. But 40 buckets four times a day (nights???)...
There is machines doing it for You. Not extremely cheap. Should be available anywhere???
I tried out a "Rapido" stirring-tool with a strong power drill just lately. This one can stir an already cristallized bucket of honey into creamy consistency in a few minutes. The drill got quite hot. Maybe a mortar-drill would be better.
I don`t know if there is a similar tool availabe in Your country.
Really well done creamy honey is really delicious.
Thanks for that advice. Yes, I could imagine stirring 40 buckets of honey would be a challenge! Thankfully, we only have one.
I have already bottled our candied honey. It was quite gluggy, but I was able to pour most of it out - very slowly! I'm going to stick them out in the sun after this rain has gone. Our weather is on the warmer side, so the sun seems to give enough heat to "melt" the crystallized honey back to liquid.
Next time, though, I'll try stirring. I'm also interested in trying to make creamed honey out of it, so that's another option, I guess.
Thanks again,
Lyn