creamhoney

Discussion in 'Products of the Hive' started by ApisBees, Nov 8, 2012.

  1. ApisBees

    ApisBees Active Member

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  2. PerryBee

    PerryBee New Member

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    I've only "made" creamed honey by accident. :oops: Thanks for the recipe. I have some folks that ask for it so I want to give it a try.
     

  3. brooksbeefarm

    brooksbeefarm New Member

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    Thanks Apisbees. Jack
     
  4. Zookeep

    Zookeep Active Member

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    yes but how do you make creamed honey with just your own raw honey on purpose?
     
  5. Lburou

    Lburou Member

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    So, you heat the honey, add a seed of creamed honey and viola! Seems like it is a controlled dehumidification of honey that makes it spreadable, right? :)
     
  6. Crofter

    Crofter New Member

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    Once you have your honey cremed, can you use that to creme more?
     
  7. PerryBee

    PerryBee New Member

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    I don't see why not Frank. If you do not have creamed honey to seed, use regular granulated honey but crush the large crystals with a morter and pestle. I think some even use a grinder, the idea being to make the crystals as fine as possible.
     
  8. Iddee

    Iddee New Member

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    Am I the only one that caught the typo in the directions?

    Store the jarred honey at 10-50 degrees centigrade?
     
  9. brooksbeefarm

    brooksbeefarm New Member

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    If it didn't say farenheit or standard, i wouldn't know what they were saying anyway.:lol: Jack
     
  10. ApisBees

    ApisBees Active Member

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    Iddee it's government employee what do you expect?
    It sounds easy to grind course honey to a fine smooth texture I have tried it, modified plate grinders reground seed. it still is not as fine as creamed honey from BeeMaid honey.
    At times if you strain your honey with a fine filter and only the finest crystals make it thru the filter and the honey is stored at a temp that promotes crystallization, the honey will be silky smooth, but most times it is course. A almost pure clover honey generally will crystallize smoothly on its own.
    You only want to heat the honey to dissolve the crystals so the honey copies the fine crystal structure of the seed and not any course crystals that ere in the honey.