creamed honey

[BETSY TRUE]

I have some crystallized honey that I’d like to make into creamed honey. I’ve tried the food processor and a kitchenmaid vegetable food strainer without much success.
Other than using a seed starter and waiting a week, has anyone had success making creamed honey by grinding down the large crystals to make it smooth?

[Matt H]

I had moderate success using a handheld immersion blender after warming the honey up a bit.  It wasn't quite as good as purposely made creamed honey, but close.  I did it in short bursts to avoid overheating the motor.  

[Paul Zelenski]

I have only made creamed honey from non-crystallized honey. You could always warm your honey and then make creamed honey from it. Or, let us know if you have success turning crystallized honey into creamed honey. 

--
You received this message because you are subscribed to the Google Groups "madbees" group.
To unsubscribe from this group and stop receiving emails from it, send an email to madbees+u...@googlegroups.com.
For more options, visit https://groups.google.com/d/optout.

[GBle...@aol.com]

Dumb question but once you cream honey,  does it harden again?

[Paul Zelenski]

Yes-ish. 

Creamed honey is just crystallized honey, but you make sure all the crystals are very fine by seeding it with fine crystals to start. It is harder or softer depending on the temp you keep it at. In the fridge it will be quite hard. It the cupboard in summer much more easily spreadable. 

[jeanne hansen]

Also, creamed and plain crystalized honey both set up hard.  If you then stir it, it remains mostly soft (although still crystalized) for a long time.  If an entire bucket crystalizes on you, just scrap the surface with a spoon until you have softened up enough to transfer it to a jar.  You can hardly stir the entire bucket full, but you can loosen up the crystals layer by layer.

For us hobbyist, it pays to teach the customer that plain crystalized honey is just as good as liquid, especially for tea, and not worry too much about getting it "creamed."

Just my idea.

 

Thanks!
Jeanne Hansen
824 Jacobson Ave
Madison, WI 53714
608-244-5094

---

From: Paul Zelenski <paulze...@gmail.com>
To: mad...@googlegroups.com
Sent: Wednesday, December 14, 2016 5:59 PM
Subject: Re: [madbees] Re: creamed honey

[Dale Marsden]

I have been making creamed honey for the market for over 37 years, trying to not make mistakes anymore. 

 I take a pound of creamed honey and mix with about 5-7 pounds of liquid honey that is free of crystals and strained clean, all at room temperature. Whip it up good in your mixer pour it in containers.  Best if you place it where it is about 50 degrees F.  or in the refrigerator and it will set up nicely in 3 to 7 days, (quicker at 50 degrees.)

 You can buy a container of finely creamed honey at a farm market or grocer or you can get a starter kit, using ground honey crystals, from Dadant or other bee supply store.  You could grind your own crystalized honey but if you don't get it smooth enough the few large crystals will ruin your creamed honey.  You do not need to pasteurize the honey as indicated in some instructions but you need to use honey below 18% moisture or its may be a problem.

As you know you can also burn out your mixer ( done that) if it isn't powerful enough and work with honey about room temperature.  (Alternately use an egg beater manually.)

Creamed honey keeps at room temperature on the kitchen table until it is gone.   

Dale

---

From: Paul Zelenski <paulze...@gmail.com>
To: mad...@googlegroups.com

Sent: Wednesday, December 14, 2016 4:51 PM

Subject: Re: [madbees] Re: creamed honey

[BETSY TRUE]

Thanks, Dale. 

Get Outlook for iOS

---

From: 'Dale Marsden' via madbees <mad...@googlegroups.com>
Sent: Wednesday, December 14, 2016 7:26:51 PM
To: mad...@googlegroups.com

[Paul Zelenski]

Has anyone used the flavoring from dadant. It comes in one dram little bottles. Any idea how much creamed honey you are supposed to add it to? 

[BETSY TRUE]

No, but I made my creamed honey by pushing crystallized honey through a vegetable mill on the finest screen, then whipping it with a balloon whisk for 10 minutes. It came out pretty smooth. I saved some to use as seed for the future. I added Ceylon cinnamon (2 tsp/qt).

Am I right that it will be safe to leave at room temperature?