Thank you Lloyd,
        Like I said; I'm stilling learning. So any and all help is of worth. I
would like to see answers to the creamed honey question from a few more
beekeepers who have produced this fine product. Apparently we all could be
made the wiser.                Joe McManus
 
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> From: Lloyd Spear <[log in to unmask]>
> To: [log in to unmask]
> Subject: Re: Creamed Honey
> Date: Sunday, February 22, 1998 11:36 AM
>
> 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]