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"Honey is Fascinating. Let's Explore." |
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By Doing #1: Aside from all known and normal honey extracting practises, dedicate some of your REAL honey to being made into creamed honey! |
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By Discovering #2: Creamed Honey is made from natural honey that has crystallized. [It can be liquid too...] The crystals have then been whipped at high speed until they are broken into fine particles. The result is a buttery aerated honey that is simply too delicious! Eat on toast, ice cream, pastries or as is |
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By Stirring #3: Whipping or creaming natural honey is just processing it and adding starter crystals.
Creamed Honey, Whipped Honey, Spun Honey- they are all the same thing. Using a controlled rate of crystallization, liquid honey is transformed into a smooth, sweet spread that can be used as a topping on many foods. It’s really an easy process that anyone can try.
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What: Want to make your own creamed honey at home? |
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Issue #1: Almost all types of honey will crystallize or “become granulated over time.”
From a technical point of view, honey is a super-saturated sugar. It has the tendency to become a solid product over time. |
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Issue #2: But this does not happen to all types of honey at the same rate. Honey varieties such as clover and sunflower tend to crystalize quickly while litchi honey is very slow to become a solid. Some honey varieties will |
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Issue #3: The Dyce Method is the most common way of creating a creamed honey product. Developed by Elton Dyce in the mid 1930’s, he begins with honey that is pasteurized. {Creamed honey works best with crystalised honey} |
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#Action Plan: How to Cream{Pasteurising is damaging to natural honey but often required for commercial honey supply} |
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Action #1: The process of pasteurization kills any yeast that might be present in raw honey. All raw foods have some chance of contamination or bacteria. Pasteurising involves heating the honey until it is about 70 Degrees Celsius for a few minutes then letting it cool quickly. {It must be cooled before Action #2}
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Action #2: To start the seeding process “seed crystals” are added to pasteurized honey.
What are seed crystals? A small amount of honey that has already crystallized to a smooth form. It kick starts the process for the creamed honey.
If you pasteurize your own. wait until the honey cools to proceed. The mix should be 10% seed crystals and 90% honey. (Try a 1:7 ratio and use a bit more seed starter for richer more rounded results.) |
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Action #3: Mix Well You can use a richer mixture of starter crystals to the ratios of liquid honey. This may speed up the crystallization process a bit but is not necessary. Mix well to disperse the seed crystals throughout the entire mixture. You can use a food mixer or blender if desired but a big spoon will do the job for small batches. Remove the top layer of any foam. Place in containers with labels and date of production et al requirements Store in a cool place around 14 degrees Celsius If you do use a mixer, medium speed is sufficient. It is common for some foam to appear on the surface, skim this off with a rubber spatula. Within a week or 2, the process should be complete and you will have a delicious set creamed honey spread.
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Success Stories From the Swarm Catcher |
"With these tools and tips, I have regularly been able to place 20 catch boxes on a site, matching the resources above and in the start beekeeping academy, and filled up to 16 boxes within 7-10 days with new swarms to manage and do bee farming." |
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