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I'e watched 5 videos trying to figure out how to do this, and this is the best one! One was from a bee keeper and he was heating up and quickly cooling and i didn't know if I had to do this with purchased honey. Another woman whipped it for an hour and it looked like marshmelllows, another woman said her's hardened that she couldn't get it out of the jar. This really looks like the way to go! Thank you for making it..
Thank you, Theresa. I don't do scripts for my videos. I just start the cameras and begin to explain it as if I was sitting with you. However, I did think about this one quite a bit before I started. This is a really simple process, one that functions because of quite a bit of science and physics, but one that can easily be made complicated in the communication process. I did the best I could, but realized during editing (as I do with every video, LOL) that I omitted small details that would have been helpful. If you would like, you can give me a call, and we can discuss this process in slightly more detail. I might be able to better explain WHY this works in more detail. That would make it extremely easy for you to repeat this at home. Today is my "phone call" day at home. I set one day aside to talk further with my viewers and customers. I LOVE to talk personally with others. Even though I make a living doing this stuff, I like talking about it more than the money. Intellectual discussion is what keeps my old brain young. Please feel free to phone me at (256) 762-3180. I would treasure speaking with you. Thank you, and I hope to hear from you. Mr. Phil
Phil, great to see someone who has got it right! Excellent video and nice explanation on how and why. This is exactly how my grandmother and me made it over 50 years ago. Family apiary 1500 hives. We called it churn honey not cream, and the seed honey you add to the runny honey we called the kern. I believe kern is the name for seed in German language. We have German/Dutch heritage and live in Wisconsin
Hi Pat. Thank you so much for your kind words. I have really enjoyed my research on creaming (whipping) honey. When I decided to add this to my product line, I tested many methods for naming it. I really wanted it to be a premier product, so most methods were rejected. Using the seed (kern) method produces the most repeatable product. I am not a beekeeper, but I have a single supplier here in North Alabama who is a really ethical beekeeper. My little company provides an outlet for almost all of his honey. Again, thank you for viewing and for your kind words.
Well, learning something is always good! Thank you very much for watching my video. I hope you enjoy some others on my channel. I am an old guy, but I work hard to provide good video. Than you again.
Thank you, Richard. Making that "by hand"" causes a lot of almost finger linking. I promise that does not happen on production batches. LOL. You need to get you some of this. Amazing taste! Be on the lookout for the restaurant review video of this stuff.
We've got three or four local honey harvesters and it is so, so good! I have nothing against SueBee, but when I can afford the local, that's what I buy.
Thank you very much, Sean. Your order has been packed, and it will be at the post office on the 8AM drop-off. You will LOVE the honey you purchased. A lot of love and care goes into that product. Go easy with the Scorpions & Ghosts hot sauce. That stuff is pretty frisky. Of course, if you are a pepperhead like me, you will still think it is not hit enough. LOL. Again, thank you and Merry Christmas.
I am a bee keeper and I have been wanting to make this but the videos I have seen said u buy the seed and mix it with yours and I wanted to use my own honey. The other videos also said u have to cool it at 55 for 2 weeks do you do that Thanks for thr vedio u did a good job it was very helpful
Thanks for you comment. When it comes to the seed honey, you have only two choices - create your own seed from your own crystalized honey, or purchase high-quality seed honey from others. As you know from your own beekerping experience, you can encourage your honey to crystalize by placing several jars in a cabinet or other location that has a temperature of 60F to 65F. You then hand grind it in a mortar until silky smooth. When you think it is smooth enough, grind it for 30 more minutes. LOL. After creaming your honey, it will set faster if you store it at 60F to 65F. However, it will set at temperatures up to 75F. It will just be slow. Let me know if you have other questions. Mr. Phil.
Hi, Really thank you for your great video!! 1. When making seed honey, which is better, clover honey or rapeseed honey? 2. Is there a way to prevent honey from solidifying firmly at around 20 degrees Celsius without refrigeration and without separating layers?
Hi Lucy. Thank you for your questions. Personally, I prefer rapeseed honey, but almost any honey will cream. Rapeseed and clover honey crystallize quicker than some others. All real honey will crystallize when conditions are right. Pasteurizing the honey at around 160F has shown some success in preventing future solidification. Basically, it is a characteristic we have to endure. Keep you honey around 65F to 80F, and you will have no crystallization. Thank you again. Mr. Phil
@@MrPhilsAlabamaHotSauce Dear Mr. Phil thank you for your reply. I will try to make good seed honey and succeed in making creamed honey! have a good day :D
Good question! Thank you for watching and asking. While honey is a natural acid, and acid can damage metal, it would take a VERY long time fir this to happen.....possibly years or decades. Stainless steel would be even more difficult to damagd. Almost all vessels and containers used by beekeepers are made from stainless steel. It is used because it is easy to sanitize and it lasts a long time. I suggest you Google that question and you will get plenty of articles that demonstrate that this is mostly and old wives tale. Thank for a great question!
@@MrPhilsAlabamaHotSauce thank you. I just recently heard about this and never wondered why wooden spoons were used. It would be hard to use a mixer with a wooden spoon for sure. My family has a lot of raw honey from the hives of the former owners to their acreage and I plan on trying your method. I also wanted to ask when you mixed the honey you ground up with the liquid honey how did you get the liquid honey? Did you heat it first? Should it be pasteurized? I didn’t want to pasteurize it so was wondering if that was a needed step? If I’m using the same batch and it’s all already crystalized what’s the best way to get liquid?
I spent several hours grinding the crystalized honey to create the seed honey. In addition, I believe (don't exactly remember) some of the mixing time. Thank you for your question. Please feel free to ask others. Mr. Phil.
@@MrPhilsAlabamaHotSauce do you mean a large amount of seed honey took several hours, you didn’t take 7 hrs for the demo one with pestle and motar did you?!?
When I watched videos on how to season the Molcajete they say to end with crushing a garlic into a paste and leaving it for a certain length of time. Wouldn't that cause the garlic taste to leach out into the honey? Do you do something special to avoid that?
The purpose of ending with the garlic is to create a sticky paste to pull any remaining pumice residue from the rough surface of the molcajete. You could probably use any other vegetable or fruit that would produce a sticky paste. When I finish using my stones, I always wash them in plain water with a dedicated brush. I have had no problem with orders. That molcajete shown in my video has probably been used 2 or 3 thousand times. It is my favorite one. I imported about a thousand of them and sold them in less than a year. I am trying to get more, but hand-made stone is hard to get. Thanks.
I do not refrigerate this after mixing. The area where this is stored is about 68F to 72F. That seems to be fine to make this work. Once the crystals begin to develop, the process seems to move forward quite nicely. I have experienced this with honey, which is not suitably mixed. Serious mixing is necessary to make sure the seed is well cut and dispersed throughout the runny honey. If you have experienced something different, I would love to hear the details. Thank you for your interest and question.
@@MrPhilsAlabamaHotSauce A friend uses the lyson creamer and he creamed it on the slowest setting for a least two day . He put it in his basement to set . After about 6 months it separated . I also use the lyson and cream it for 2 days . But I use a wine cooler at 55 degrees for two weeks . Never separated
I buy local raw, unfiltered honey in 5 gallon pails and it is solid white, why is yours and others honey gold and running, mine if is in a Warm room runs but runs white, like beige white?
@@doveseye.4666 I know there is gigantic variation in the color of honey due to nectar source and hive location. I have heard about white running honey, but I have personally never seen it. It is also possible that you are purchasing micro- crystalized honey.
@@MrPhilsAlabamaHotSauce thank you, but no, they are very old past 80’s and don’t filter or crystallize, they said they do nothing, not even filter, its good, very good but not gold or yellow, just white.
@@MrPhilsAlabamaHotSauce well, its from a guy that says he has liquid gold honey and white all raw unfiltered, he says one it’s for pouring so I don’t get it.
Hey, Can the creamed honey you make from that seed honey be used as seed honey? Like, If I bought a jar of your cream honey, would I be able to mix it with regular honey to make more cream honey?
Absolutely! That is the way it works! My only caution is that it would likely NOT work if you purchased the HOT version of my Creamed Honey. The moisture content of my HOT version is right on the limit of what would work. I would suggest only the ORIGINAL version with the yellow label. I have never tried it with only 10 ounces. Two 10 ounce jars with 80 to 150 ounces of runny honey would work the best. I do it with a 10-1 ratio, but it is MUCH faster with 4-1 to 6-1. After you mix it and move it to the final jar or container, the 10-1 takes about 2-3 weeks to completely set. At 4 to 1 or 6-1, it is fully set in 24 hours. Also, a longer mixing/cutting time would make it set faster. Thanks for watching my video. If you decide to order, get your order in and it will ship tomorrow!Q
@@doveseye.4666 I could not agree with you more. Local honey is wonderful and has interesting taste and sweetness variations, depending on the season and local flora available during the bee's flight. Thank you for your comment.
Hi there, I’ve seen in other videos that they pasteurize the honey before they add the seed starter to kill off any yeast. What are your thoughts on this?
I am torn on this issue. There is some good reason to pasteurize honey before the creaming process. If any melting activity begins, water would likely poll in either the top or bottom of the container. I that pooling, the locallized moisture content would be high. This would present two problems; high moisture opens the possibility of fermentation. This would forever alter the quality of the honey. In addition, the resulting high water activity would provide a good atmosphere for pathogen growth. Pasteurization of the honey would decrease the likelyhood that either of these things would occur. I am left thinking that a creamed honey maker could choose weither pasteurization is necesssry. I now choose to pasreurize, as I am not concerned about destroying "good" biotics, given how little of this honey would be in the diet. I would not critize either decision. I hope this answered your question.
@@MrPhilsAlabamaHotSauce thank you for your well thought out response! Can I ask what temp and time do you pasteurize at? 150F for 15mins? Or do you need longer, also I assume you do this before you add your seeded starter?
@@MrPhilsAlabamaHotSaucethe process worked perfectly. I had to use a mortar and pestle but it worked to break down the crystals. I did 100 gram seed and 1000 gm honey. It looks and taste delicious. I missed the part about pasteurization of the honey. I think we will eat this quickly enough. But I will complete that step next time. Thank you for showing us the proper process. 🎉
@@Sarahh185 Sarah, please email your address to philellis2710@gmail.com. Thank you very much for your comment. I always had a goal of visiting Australia, but other things always got in the way. Unfortunately, I am now aged to the point such travel is impossible. I will just enjoy it through the words and friendship of a beautiful Australian lass!
This method worked great. We did a batch about 1 month ago, and it is great. We used a very similar mixer, and ended up with that same thin foamy layer. I was thinking next time maybe I would use my vacuum jar attachment and try to suck the air as we were lidding each jar. Have you tried that, my concern is that the foam with just get bigger and try to climb out of the jar. We produce around 1200 to 1500 lbs of honey each year but never tried to sell any of it creamed. Toying with the Idea, but I would like to fix the foam before I do. Any suggestions would be appreciated.
Hi Robert. I wanted to follow-up and discuss the trapped air bubble layer. I tested a batch using vacuum. I put the cream honey in the final jars and placed the jars in my vacuum chamber. That made a big improvement but did not completely solve the problem. It appears that the layer is the result of the crystallization of that layer due to the disolved air. I took a small culinary torch and lightly heated that layer. The layer immediately softened enough to allow the release of the air. It then looked perfect. I am now working on a method to do this in a less labor-intensive way. I will report back.
I am impressed with your teaching methods. Thank you. Did you heat your honey to a certain temperature to kill the natural yeast ( Dyce method) before seeding with your creamed ( pulverised) batch?
I did. I pasteurize the runny honey before the cream seed is added. There is a great deal of discussion on the necessity of this. I found in early tests that it was absolutely necessary. The risk of fermentation is pretty high if the yeast is not killed. In addition, some of my samples from non-pasteurized honey tended to get excessively grainy with time. Given all of this, I would have to say always pasteurize when making creamed honey. Thank you for your comments after watching. Please take a moment to share the video with a few friends.
@@Lucy-ux7mlSorry I am late with this answer. I slowly heat the honey to 145F and hold that temperature for 45 minutes. This successfully destroys the yeast.
