I also hope that someone that has produced creamed honey  responds to
this...an awful lot is produced!  In fact, in many European countries the
only way honey is consumed is in creamed form.
My understanding, and I hope someone will confirm or deny this, is that
starting with crystallized honey will not work.  I have always understood
that to produce creamed honey one has to have a starter (much like to
produce sourdough bread one needs a starter) and once that is put into
extracted honey the remainder will cream.  I understand that after the
starter is added a 60 pound paid will cream in 2-3 weeks at 60 degrees F.
and that it will take longer at higher temperatures.  However, I didn't
respond the first time as I don't know the ratio of starter to liquid honey.
I do think I understand that to get a starter one only needs to buy a
container of creamed honey.
-----Original Message-----
From: McManus <[log in to unmask]>
To: [log in to unmask] <[log in to unmask]>
Date: Sunday, February 22, 1998 1:20 PM
Subject: Re: Creamed Honey
 
 
>----------
>> From: Paul Lacelle <[log in to unmask]>
>> To: [log in to unmask]
>> Subject: Re: Creamed Honey
>> Date: Thursday, February 19, 1998 4:48 PM
>>
>> I've had lots of requests for creamed honey last year,can anyone help me
>> out on how to make it?Thanks.
>
>
>Hi Paul
>        I'm new to the line so I hope this gets through. First I only go by
what I
>have seen and heard in beekeeping , that's why I signed on to bee-l. I have
>been beekeeping about 7 yrs and now have 65 hives. Thanks to Roy
>Nettlebeck, I have learned alot.
>        My understanding on creamed honey is this; you have to use some
>crystallized honey to agitate the honey when blending in the electric
>blender. I hope it works, I've got to try it myself.
>        If there is another way, than maybe someone will let us know.
>
>Joe McManus [log in to unmask]