How to cream honey at home without special equipment.
Here we will use the Dyce method (from Cornell) to prepare creamed honey, improving marketability of a honey that would otherwise crystalize on its own into something less desirable.
We started prior with a bucket of honey that had crystalized. This honey was heated and mixed until it returned to liquid form. That honey is then cooled. After cooling a good creamed honey (seed) is added to it, to encourage future development of similar sized crystals. It is a 9:1 ratio / 10% mix, 9 parts liquid honey to 1 part seed stock/creamed honey.
The actual time input for creaming honey is minimal. The mixing is followed by an extended storage period (3 days per Dyce, I find it takes longer for a complete set) around 55ºF/12.8ºC. (To be honest, as close to 55ºF as you can get it! A few degrees off greatly defers the process.) That cool temperature maximizes crystal production, with a more rapid set promoting a more uniform crystal structure. You should have the honey set in its final vessel, as it is non-pourable once set.
I have a 2nd video on creamed honey chilling: https://youtu.be/77pziGbXpDw
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