I've looked at around six different videos and although this does not show making the seed, the rest of it is excellent. The only one I've found that adds the seed to already crystallized honey not running honey. Thanks John
This is awesome. I have had creamed honey and it is delicious but I thought it’s just hunny that has been whipped. But this is so interesting. I would love to know the science behind it how the seed honey Ken dictate how the remainder of the honey crystallises. Fascinating .
Not necessarily...you can start creamed honey by smashing crystallized honey with a mortar & pestle (45+mins). That's why it costs more...labor intensive work.
So interesting! I actually bought some creamed honey for storage about 2 yrs. ago. Silly me I thought it was just whipped. Thank you for the explanation/tutorial. My question is can I use it in making my bread etc. just like any other honey in a recipe? I now want to open one of my containers and make creamed honey!!
+Homesteading With Dutch This is honey that we harvested in September and it started crystalizing in December. All raw honeys will crystalize. Some varieties crystalize faster than others.
Great video. One question, with the 90% non-creamed honey, does it need to begin the crystallization process by itself before you add the 10% creamed honey? Or can I just use 90% fresh non-creamed honey and forgo the warm water bath process?
Real basic question, do you use creamed honey in the same way as noncrystalized honey? If you micro wave it will it separate out to normal honey? Thanks!
I am only guessing as I've never tried but creamed honey is crystalized honey, just smaller crystals. My guess is that if you warmed it enough those small crystals would dissolve just like larger crystals and you would have "liquid" honey.
Which came first? My understanding is that the seed is just regular crystalized honey and then they have crushed those crystals. If you are starting from scratch its just easier to buy some creamed honey for seed.
Ok, thanks for that. I don't think we get much creamed honey here in the UK (at least not in the shops), so I'd have to start from scratch. I'll play around with it. Thanks for the quick reply! :-)
@@ohfullers No you mix or whip the crystalized honey to make the "seed honey".....Scrape the crystals from the jar, then stir them for several minutes til cream colored. Then add it to a jar of regular honey
@@PrestonCovell A whipping tool? If you want to sell a product that solves a problem that doesn’t exist, I’ve found your mark My lord what on earth is a whipping tool, what are you on about. You could use your hands or a stick if you wanted to (For the process in this video) provided that you’re using some already creamed honey as a “starter” to “seed” a desirable Crystal size and shape. Sugars like to form crystals with a larger more 90 degree/square crystal shape. I’m sure there’s a word for that type of crystal development but I don’t know it. In a fairly labour intensive process you can wait for regular honey to crystallise like it is in the beginning of the video, do not warm it, then use a mortar and pestle or similar to grind the crystals and it will tend to knock off the corners and create a far smoother, creamier and runnier crystalline honey. You will probably have a hard time creating a very even and extremely smooth texture as I’m sure this is done mechanically in commercial operations You will then be able to use it in the future to skip the intense shoulder workout that starting from scratch takes. I desperately hope you weren’t just referring to a honey spoon/dipper (A wooden tool with a handle down to a ball shaped rounded head with groves to hold then serve honey?) If that is what you meant please look up what they’re for and how they’re used.
Everybody who wants to know how to make without seed honey needs to read the response comment from outsider00000 in his comment to braaidude under this video. He's trying very hard to clarify in English a process he seems enlightened on. Everybody else just needs to let Sue Bee price gouge us one more time and do what the farmer says!
Also the crystals are larger in our UK set honey, this keeps the crystals smaller so upgradable like soft butter. I have quite a lot of osr honey which as you probably know sets solid? I'm wondering if this creamed method would keep my honey nice and spreadable for my customers?
I got :32 into the video and I already can't understand the necessity of including the noisy 'music' in the background that is distracting the listener (like myself) from actually paying attention to what you're trying to teach.
Please forgive me, I'm sure these are dumb questions. So now can you use your finished cream honey to fix new Honey you get from your bees that is crystallizing? Or is that original bass that you used as a specialty specifically for fixing crystallized honey?
+julie fischbeck Yes, very similar to bread dough starter that you keep using we can now use the creamed honey we made to seed other raw honey that we harvest.
Are you saying that it will never crystalize if you make it into creamed honey? And may I ask, how do you get the 'Seed' honey? How was that original seed created? ( or THE original Seed, ) Thank you.
Great questions and thanks for subing. We love Dutch's channel too. Creamed honey is actually crystallized honey but much smaller crystals. The crystals are so small that the texture is silky smoothe. So since it's already crystallizied it will not get the larger crystals. Creamed honey from the store will work as seed. I don't know all the details on how to make it to begin with but I understand they start with regular crystallized honey and then they destroy or crush those crystals into the smaller crystals that make creamed honey..
Yes, I got the bit about the smaller crystals from the video (you explained it really well). And although you can return crystallized honey back to runny I'm guessing that after a period of time that will re-crystallize. I guess I expected there to be a 'mechanical' rather than a 'chemical' explanation for developing the original seed honey. Now that throws up a load of new questions like; if you use a seed from the store or even just from a different hive, in a new area, does that alter the flavour of the honey you're "Creaming". Or, does creaming create a different flavour profile anyway?
Yes, you are exactly right. It definitely changes the flavour profile even with the 1 to 10 ratio. It's worth finding a creamed honey you really like. You can then use the creamed honey you make to make more. Once crystalized it will always re-crystallize so the secret is to control it so it follows the pattern of the smaller crystal. I know you can make your own seed by crushing the crystals but don't know all the steps or how difficult. en.wikipedia.org/wiki/Creamed_honey
We have never done it but if you don't want to buy creamed honey you are supposed to crush crystallized honey in a food processor or mortar and pestle to create your own seed.
No, the honey you mix with the seed does not have to be crystallized. We have tried it both ways. I do feel like the crystalized honey we used ended up a little bit thicker but maybe I am imagining things. You can also flavor creamed honey. We made a batch of lavender infused creamed honey that has been our favorite.
![🐝 Making Creamed Honey [NO SEED HONEY]](http://i.ytimg.com/vi/YZktYX1l0xI/mqdefault.jpg)
I've looked at around six different videos and although this does not show making the seed, the rest of it is excellent. The only one I've found that adds the seed to already crystallized honey not running honey. Thanks John
You make your seed creamed honey out of crystallized honey and a morter and pestle...gring it till it's creamed then add to regular honey..%10 ratio..
Thanks for stopping by Fuller Farm
This is awesome. I have had creamed honey and it is delicious but I thought it’s just hunny that has been whipped. But this is so interesting. I would love to know the science behind it how the seed honey Ken dictate how the remainder of the honey crystallises. Fascinating .
It is amazing and useful that they copy the crystal structure from the seed honey
So, to make creamed honey, you need to have creamed honey..?
No
Not necessarily...you can start creamed honey by smashing crystallized honey with a mortar & pestle (45+mins). That's why it costs more...labor intensive work.
It’s just the easy way.
Like sourdough, you can make your own starter, or you can use someone else’s starter to jumpstart your own
easier and quicker with crystallized honey
Why are you using plastic and metal spoon and form???
So interesting! I actually bought some creamed honey for storage about 2 yrs. ago. Silly me I thought it was just whipped. Thank you for the explanation/tutorial. My question is can I use it in making my bread etc. just like any other honey in a recipe? I now want to open one of my containers and make creamed honey!!
I would think you could use it to make bread as well but we have never used creamed honey. Worth a try!
I will try it, thanks! It is only a couple of tablespoons.
Thanks for
Looks great, How old was that honey when it started to crystallizing?
+Homesteading With Dutch This is honey that we harvested in September and it started crystalizing in December. All raw honeys will crystalize. Some varieties crystalize faster than others.
+Fuller Farm awe good info man thanks
I’m going to try it, thanks!
Hope you like it!
Hello, I bought a glass of creamy honey and it turns back runny, is it normal? Should I store it in the fridge?
About to convert all the honey we have at home into creamed honey, wish me luck.
Enjoy!! Let me know how it turns out!
How long will it hold in the creamed state? Will it eventually form large crystals?
It will hold for a very long time in a cream state.
Should stay creamed forever because it's crystallized already
Absolutely love your videos!
I’m curious if I actually need to have crystallized honey or if I can just use honey that isn’t crystallized. TIA!
Thanks!
You just need to have creamed honey to use as starter so it can mirror the same crystal structure.
Yes, just smash the crystallized honey (45+ mins w mortar & pestle) to cream it.
Bruh it’s just like live rosin fr that’s so coool
Not sure what this means but thanks for stopping by ; )
And what temperature did you warm up?
I don't go over 109 F with raw honey
Looks really good! Interesting video.
+Humble Little Homestead Thanks so much! Have a great weekend!
subbed! love the bunny and honey videos
thanks so much!
Great video. One question, with the 90% non-creamed honey, does it need to begin the crystallization process by itself before you add the 10% creamed honey? Or can I just use 90% fresh non-creamed honey and forgo the warm water bath process?
You should be able to use fresh non-creamed honey and it will then crystallize based on the structure in the already creamed honey.
@@ohfullers Cheers.
How much Syrup did you add?
10% creamed honey (no syrup)
Does it get stiffer as months go by?
It shouldn't. It's already crystallized
Can you now use the creamed honey you made as seed honey to make more?
Yes
Amazing
Thank you! Cheers!
Once you make your jar of creamed honey, can you use the new creamed honey to make more creamed honey?
Yes, you are forcing the honey to crystallize, following the pattern of the seed honey.
how cool does the honey havr to be to not melt the seed crystals?
109 degrees is what we use
why I never see any of my honey crystalized? is it because the weather is too hot? I live in tropical.
Maybe you just eat it too quick : ). Really interesting. Maybe it's the heat. Eventually all honey should crystalize.
I've never had it happen either, and I live in Francisco, so that can't be it!, I guess it must be a raw honey thing, I rarely buy it, I have toddlers
I live in Jamaica now, never seen our honey crystallized. Whilst in the UK honey crystallize easily. I think it's a temperature thing.
@@JenMckoy61 It also depends on what kind of nectar/flower source it came from.
Maybe its fake honey
Wow, I like this a lot. Thumbs up:)
+TheOldLookOutLodge thanks so much man!
Does creamed honey stay like this over time or will it re harden? And is the shelf life the same?
As far as I know it stays like this because it's already crystallized so it can't form larger crystals.
@@ohfullers thnx
Please give us some temperature ranges.
I liquefy my honey at 109 degrees in with the sous vide these days to not damage the good stuff in the honey
Real basic question, do you use creamed honey in the same way as noncrystalized honey? If you micro wave it will it separate out to normal honey? Thanks!
I am only guessing as I've never tried but creamed honey is crystalized honey, just smaller crystals. My guess is that if you warmed it enough those small crystals would dissolve just like larger crystals and you would have "liquid" honey.
I like to use liquid honey in teas, sauces, marinades and the like and creamed honey on bread.
Nobody says how to make the seed...
Which came first? My understanding is that the seed is just regular crystalized honey and then they have crushed those crystals. If you are starting from scratch its just easier to buy some creamed honey for seed.
Ok, thanks for that. I don't think we get much creamed honey here in the UK (at least not in the shops), so I'd have to start from scratch. I'll play around with it.
Thanks for the quick reply! :-)
just whip crystallized raw honey. I do it all the time in my countertop blender.
@@ohfullers No you mix or whip the crystalized honey to make the "seed honey".....Scrape the crystals from the jar, then stir them for several minutes til cream colored. Then add it to a jar of regular honey
k l like blender with blade,whip or paddle attachment ?
Does it have to be crystallized first?
no
regular honey is fine
Very Sweet! Pun Intended.
I knew you needed seed honey, I had no idea you could mix it with a spatula. I was under the impression you needed a whipping tool.
You really can use anything as long as it's mixed together well.
how do i get the male bees to give me the seed honey?
@@keuwlcat1319 ??? Joking?
@@PrestonCovell idk what jokes to tell the bees tho
@@PrestonCovell
A whipping tool?
If you want to sell a product that solves a problem that doesn’t exist, I’ve found your mark
My lord what on earth is a whipping tool, what are you on about.
You could use your hands or a stick if you wanted to
(For the process in this video) provided that you’re using some already creamed honey as a “starter” to “seed” a desirable Crystal size and shape.
Sugars like to form crystals with a larger more 90 degree/square crystal shape.
I’m sure there’s a word for that type of crystal development but I don’t know it.
In a fairly labour intensive process you can wait for regular honey to crystallise like it is in the beginning of the video, do not warm it, then use a mortar and pestle or similar to grind the crystals and it will tend to knock off the corners and create a far smoother, creamier and runnier crystalline honey.
You will probably have a hard time creating a very even and extremely smooth texture as I’m sure this is done mechanically in commercial operations
You will then be able to use it in the future to skip the intense shoulder workout that starting from scratch takes.
I desperately hope you weren’t just referring to a honey spoon/dipper
(A wooden tool with a handle down to a ball shaped rounded head with groves to hold then serve honey?)
If that is what you meant please look up what they’re for and how they’re used.
Hi which is the best honey for creaming honey
It really depends on what kind of honey you like. Clover is very popular but others prefer it from Goldenrod. There are so many varieties.
Everybody who wants to know how to make without seed honey needs to read the response comment from outsider00000 in his comment to braaidude under this video. He's trying very hard to clarify in English a process he seems enlightened on. Everybody else just needs to let Sue Bee price gouge us one more time and do what the farmer says!
Thanks for stopping by Fuller Farm
Couldn't find the referenced comments
@@LeroyBrownIt looks like we've lost them, it's a shame because they were educated comments. 🤷
No one tells you but just leave a jar of honey in a cool place. It will set. In the UK we call it set honey
That's what we call crystallized honey. Some Honey producers have heated storage so their honey does not crystallize.
Also the crystals are larger in our UK set honey, this keeps the crystals smaller so upgradable like soft butter. I have quite a lot of osr honey which as you probably know sets solid? I'm wondering if this creamed method would keep my honey nice and spreadable for my customers?
*spreadable!!!
Is that raw honey? Do you need a Certain kind of creamed honey?
Yes it was raw honey. You should be able to use any creamed honey.
Cathy Mannis I
Genius!
+Across The Pond Wow thank you!
I got :32 into the video and I already can't understand the necessity of including the noisy 'music' in the background that is distracting the listener (like myself) from actually paying attention to what you're trying to teach.
Thanks for watching!
Looks like a simmilar process to tempering chocolate.
Interesting. I've never tempered chocolate
Please forgive me, I'm sure these are dumb questions. So now can you use your finished cream honey to fix new Honey you get from your bees that is crystallizing? Or is that original bass that you used as a specialty specifically for fixing crystallized honey?
+julie fischbeck Yes, very similar to bread dough starter that you keep using we can now use the creamed honey we made to seed other raw honey that we harvest.
Are you saying that it will never crystalize if you make it into creamed honey? And may I ask, how do you get the 'Seed' honey? How was that original seed created? ( or THE original Seed, ) Thank you.
p.s Forgot to say, New Subscriber, Dutch sent me. 😃
Great questions and thanks for subing. We love Dutch's channel too. Creamed honey is actually crystallized honey but much smaller crystals. The crystals are so small that the texture is silky smoothe. So since it's already crystallizied it will not get the larger crystals. Creamed honey from the store will work as seed. I don't know all the details on how to make it to begin with but I understand they start with regular crystallized honey and then they destroy or crush those crystals into the smaller crystals that make creamed honey..
Yes, I got the bit about the smaller crystals from the video (you explained it really well). And although you can return crystallized honey back to runny I'm guessing that after a period of time that will re-crystallize. I guess I expected there to be a 'mechanical' rather than a 'chemical' explanation for developing the original seed honey. Now that throws up a load of new questions like; if you use a seed from the store or even just from a different hive, in a new area, does that alter the flavour of the honey you're "Creaming". Or, does creaming create a different flavour profile anyway?
Yes, you are exactly right. It definitely changes the flavour profile even with the 1 to 10 ratio. It's worth finding a creamed honey you really like. You can then use the creamed honey you make to make more. Once crystalized it will always re-crystallize so the secret is to control it so it follows the pattern of the smaller crystal. I know you can make your own seed by crushing the crystals but don't know all the steps or how difficult. en.wikipedia.org/wiki/Creamed_honey
Essem Sween
Grinding. You can make the seed honey in a mortar and pestle.
ua-cam.com/video/kWugwfMct9o/v-deo.html
Where do you get the seed honey from and if you make it how do you make it Thumbs down
You can get creamed honey from a beekeeper or from the store and use that as your seed honey.
How is the creamed "honey seed" made? Subbed give us a look see Scratch Made Homestead.
We have never done it but if you don't want to buy creamed honey you are supposed to crush crystallized honey in a food processor or mortar and pestle to create your own seed.
Fuller Farm do you have to start with crystallized honey to cream? Our honey is only a couple months old.
No, the honey you mix with the seed does not have to be crystallized. We have tried it both ways. I do feel like the crystalized honey we used ended up a little bit thicker but maybe I am imagining things. You can also flavor creamed honey. We made a batch of lavender infused creamed honey that has been our favorite.
Fuller Farm sounds yummy! I'm going to try.
Add nutmeg clove and cinnamon
those sound like yummy flavors. Have you tried it?
warming the honey can hurt the honey structure and make it dangerous by increase the HMF in it. How can we avoid it?
Does that include if you put it in hot tea?
@@angievinny7658 yes exactly
Don't warm above 109 degrees
I actually want to make creamed honey. So, to buy creamed honey defeats the purpose.
What does it do to the flavor?
Nothing, only the texture of the honey changes
So where does the seed honey come from then? That's what I am interested in, not how to "make" creamed honey. 🤔
you can grind crystallized honey to get smaller crystals. Very labor intensive.
If your last name is Fuller, wonder if we are kin folks?
Hope so! A lot of my fam is in AZ now
The honey 👨 man
Soy Yo! ; )
You only need 2% seed honey
I'll have to try that. All the recipes I saw said to do 10%. Getting ready to do a batch of Lavender creamed honey
@@ohfullers let me know how it turns out. I saw from a commercial farmer
Instructions unclear I put whip cream into my honey n now I’m poisoned 🤮!😂
Don't use whipped cream. Watch the video again.
What the f how you make it you guys s
Honey yogurt
Yum!
why oh why the annoying music. otherwise thank- you
ha ha! thanks for stopping by.
Heating honey causes to lose all the vitamins
It’s warmed not heated. It’s just sitting in warm water not microwaved
Just make sure you don't go above 109 F and it will retain all the good stuff.
Oh no hate these vdo with seed honey
misleading title...... good to watch, though.
This is how we make it. I'm sure there are other recipes. Sorry if you felt misled.
Not real creamed honey
legit
Why on earth do you want to do that🤔
Because the texture and taste are AMAZING!!!!!!!