How did you do that? Recipe please?
lazy
lazy, I am following a worksheet. I watched a presentation by some beekeepers at a state bee meeting. They sell a lot of value added products at the farmer's markets. They have different flavors of creamed honey and mix it in 60 # batches. I am using their worksheet for guidance as they explained tricks they have learned, pitfalls, etc. Similar info is available online.
http://www.betterbee.com/images/Creamed_Honey_Kit_Instructions.pdfIt is important to make sure your honey is between 18-17% moisture content. If you are adding flavorings, use freeze dried. Flavors could be raspberry, jalapeno, cinnamon, maple & pecan, and so forth.
I heated the honey to 150 degrees, on the stove top, to destroy any existing crystallization. My honey was already strained so no further straining needed. After it cooled I stirred in the seed honey. This seed I purchased was from the previously stated beekeepers. You can buy this from Dadant or use a product like Sue Bee creamed honey. I had bought Sue Bee, but it had liquefied and was useless for this project. You want your seed and your honey to be at room temperature before you blend together. Should you add freeze dried ingredients, you will want to work that in while the honey is still warm and before adding the seed, which should be done after the honey cools to below 80 degrees.
I chose to make plain creamed honey so that I would have starter for the next time. Hopefully this works and I have starter for the next time.
I am letting it set for 24 hrs so that air bubbles will rise to the top. This morning I am going to package in 8 oz portions, refrigerate at 57 degrees and wait. Some instructions say it can take up to 2 weeks at 57 degrees.
At the state fair, we sold creamed honey for $9 per 8 oz. container.
The Sept. 2016 issue of American Beekeeping Journal had an article on the Dyce Method. The woman, who was featured in the article, heated her honey in the oven. So, whatever works for you.
