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Author Topic: creamed honey  (Read 1212 times)
the-ecohouse.com
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« on: January 31, 2012, 08:59:33 PM »

Hi guys

i made some really nice creamed honey for sale last friday night.

it has a wonderful sort and creamy texture, melts int he mouth

but its still viscous? how long till its not?


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Michael Bush
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« Reply #1 on: January 31, 2012, 11:57:55 PM »

If you keep it 57 F (14 C) it will crystallize in a week or so.
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Michael Bush
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"Everything works if you let it."--Rick Nielsen
the-ecohouse.com
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« Reply #2 on: February 02, 2012, 04:56:39 AM »

no worries

will it still be soft and creamy?
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Michael Bush
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« Reply #3 on: February 02, 2012, 09:52:36 PM »

How firm it gets depends on the composition (the mixture of sugars) and the water content (which could be anywhere from 18% to 14$ or less) and how long it has set.
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Michael Bush
My website:  bushfarms.com/bees.htm
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OzBuzz
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« Reply #4 on: February 03, 2012, 09:25:44 PM »

How did you make it eco?
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the-ecohouse.com
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« Reply #5 on: February 04, 2012, 03:15:10 AM »

Hi Oz

found the whitest honey i had and simply warmed the honey to 27 degrees,
then combined a seeder to 10% of the volume and mixed it through by hand till all combined.

Then cooled the barrel by swapping the warm water for cold and stirring every 1/2 hour or so for the next few hours.

Set it aside for two days stir again then bottle up...preety simple really, i'm going to make a youtube video at some stage.

Its preety nice now, but the weather is still prob to hot for the correct set up.

lots of elbow grease but it was worth it...top product.

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Michael Bush
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« Reply #6 on: February 04, 2012, 03:36:57 AM »

>Found the whitest honey i had and simply warmed the honey to 27 degrees,
then combined a seeder to 10% of the volume and mixed it through by hand till all combined.

>Then cooled the barrel by swapping the warm water for cold and stirring every 1/2 hour or so for the next few hours.

The sequence, if you heat, should be heat, cool, add seed.  I never heat.   I just add seed and put it somewhere 57 F.  Heating just ruins the flavor.  But if you heat and add seed and then cool, the seed crystals will melt.
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Michael Bush
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"Everything works if you let it."--Rick Nielsen
prestonpaul
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« Reply #7 on: February 04, 2012, 07:30:04 AM »

Sounds very similar to the process of temping chocolate. With chocolate you need to heat it enough to melt all the random crystals present and then cool it down enough for the right type of crystals to form. Most work a portion of the liquid chocolate on a stone slab (traditionally marble) untill it is a thick custard consistancy and then add it back to the main mass to cool it down enough to form the correct type of crystal. Another method is to add already tempted chocolate, to both cool down the mass and provide seed crystals.
I know that all seems a bit irrelevant, but my point is reading up a bit on tempering chocolate may give you some more insight in to making creamed honey.
Or it might not either grin
Paul
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bernsad
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« Reply #8 on: February 04, 2012, 12:29:25 PM »

Or it might not either grin
Paul
Either way you get to eat chocolate and honey. It sounds good to me! grin
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prestonpaul
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« Reply #9 on: February 04, 2012, 06:25:37 PM »

 applause
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the-ecohouse.com
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« Reply #10 on: February 04, 2012, 11:38:47 PM »

yeah when i say HEAT...
i DONT mean put in a pot and boil the heck out of it

I mean put the drum in some warm water no more 30 degrees,

(which is lower than the internal temperature of my hives, at least according to my wireless moniters)

57? which is like 13 c  Undecided lol i might have to wait till winter then...its dont get much cooler than 95f or 35 c here.
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