I loved your demonstration, you are very meticulous and hygienic, which I appreciate very much. If you lived in the U.S., I would definitely buy from your company. Thank you! ✨
As would I!! I also quite like how everything is so clean and dirt-free. (The walls, the floors, the cabinets, the tops of appliances....) You can tell he takes GREAT pride not only in the business aspect of his work; he's obviously proud of the processes and place/s where he works too. My favorite type of owner -- a true hive-to-table businessman!
Trev, you should try to stir your seeded honey the next two or three days for a couple minutes. This will yield you a supreme product, a honey which stay way more soft and can be spread on bread without need to reheat.
Great vid Trev. I have powdered starter that I will experiment with to make starter but I will also try to use store bought starter as well. Great tips for us novice creamed honey preparers. Cheers from Santa Fe/USA.
Haha! I love how ya lick the spoon each time! I make Spun Honey every time mine goes to crystals! The longer you whip the crystals, the lighter & fluffier the Spin is
👋 Hi Trev, I've been getting buckets of honey from different beekeepers experimenting with the different honeys and creaming them in a small lyson creamer. They've been turning out amazing and I thank you for you instruction. One thing I haven't figured out it how we get very white creamed honey. I assumed it is the honey type, so I set out for a very light honey (i picked up clover). The result was a light color but not near white. So now I assume that there is a high speed whipping process to achieve the white or is there something im missing? 📝🙏✊
Hey! In this video, you showed that you mix liquid honey with starter honey for 5 minutes and get creamy honey as a result?! I have always believed that creaming occurs by mixing for several days. for these purposes there are many special devices. And yes, starter honey should be up to 10% of the total volume, and the color of the finished product should be almost white.
@@EcrotekBeekeepingSupplies1 thank you. I'm not on the dope. Lol I've been watching creaming videos. You keep it simple unless asked. I'm just beginning, so I'm taking in all the information I can until I take classes to someday teach the youngsters. I want this to be my legacy, too. Thank you.
Hello Again, I've been thinking about my question since watching, I've heard that some people pre heat the honey in an oven to 140°F ,then rapid cool to prevent creamed honey fermentation. So I'm curious, by this slow heat method if the length of time at the lower temperature (48 hours in the honey heater) would keep creamed honey from fermentating ? I'm a new-bee 🐝and appreciate your knowledge you've been so generous to bless us with
Hello Again. Rachel from Michigan. Hey Trev, I have a question. When you mentioned that older honey creams best , at what age is honey considered older? Thank You for Everything
Trev, my bucket of honey i picked up from a supplier had a foam disc at the top, and there's not much reading about this, but from what I did find its air and byproduct of some sort. Could you shine any light on this? Should it be removed for creamed honey or best left in , or does it not matter?
Hi Trev, at what temperature do we heat the crystallised honey to get rid of the crystals? I see you have several temperatures written on your heating cabinet.
@@EcrotekBeekeepingSupplies1 Trevor great video thks. So, the honey must keep at 8 oC in order to cream it? I live in colombia where the av temp is 20 oC, should i put it in the fridge to obtain the 8?
@@EcrotekBeekeepingSupplies1 once creamed, how can I keep it creamed under hotter temperatures (20oC)? I don't want to keep it in the fridge. I ate the airborne honey when we lived in NZ, it always kept creamed and white (the rata that I liked most). So, do they have a different industrial process to achieve this?
@@EcrotekBeekeepingSupplies1 watch Veda Austin on RU-vid and her work with water and it’s ability to hold memory. It’s astonishing. She shows you what microwave does to water, and she terms it “ brain dead “ but that’s just an iota of her work with water. I’m getting goosebumps just recalling it. Watch her! You’ll love it x
9:30 - Instead of using someone else's honey as a starter, you can use the Dyce Method for creating a seed. Not sure if posting a link to another video is allowed but Stewart's Beekeeping Basics do a good video on this: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kWugwfMct9o.html
if you're asking what's inside the blue container.. As i understand from the video it's just normal creamed honey he put aside from earlier batches.. It's like the process of making yogurt from milk which always requires a couple of spoons of yogurt that you already have. Btw.. Greetings from Syria too.
@@Omar-wh4pi you basically boil the milk then you leave it to cool down to room temperature then you add one or two table spoons of some good yogurt you have then you cover it and leave it somewhere warm.. Next day open and check it.. It actually depends on the temperature you leave it in and how much you're making but you also don't wanna leave it too long so it won't become sour.. Anyway I'd recommend covering the bucket then wrapping it with a blanket and leaving it about 14-16 hours behind the fireplace (that's how my mom used to make it) then checking it and voila.. You have the best homemade yogurt. Ps. You can control how fatty the milk is and if it's cow, sheep or goat milk to suit your taste.
@@Omar-wh4pi hmm.. At this point I'm not sure i can help you.. I've read a comment down below that someone bought a starter as powder but i don't think that's something you'd probably find at a regular syrian market.. My best guess would be to look if you can find creamed honey at a honey shop or a bee keeper's.. You can also wait for the honey to mostly crystalize then blend it (though i think it won't give the same result as creaming has to do with the structure of the crystals and not the size)
I'd really like to know more about this, I understood heating the honey killed beneficial enzymes and other properties. I've only found large scale commercial keepers and wholesalers who don't think there is a loss there. If there's been tests I'm genuinely searching for answer, not criticizing at all. Thanks.
Wao!! Tks for sharing; seems to me we share the same passion .. RAW BEE HONEY👌🏻, as soon As I finish writing this comment I will subscribed and watch as many if not all your videos 😅; I’m looking forward to contact you in the future, I need some advise on equipment such like the shaft seen on this video to mix the cream honey with the liquid. Looking forward to talk to you maybe by using Skype or any other tecno-method... believe me, we are very far away from each other. Tks again for sharing! God bless you🙏🏻👌🏻🙏🏻
Trev, please. I love my runny honey on toast. As a kid i disliked honey cause it was so hard to spread and the texture wasn't nice. Obviously all i was given was creamed honey. Now with my own raw honey me and my kids eat it by the tub. Go runny or go home! :P
well, credit where credit is due. it was watching your videos that led me to becoming a bee keeper, got addicted and now have 20 hives in south taranaki. not far from you i believe
@@EcrotekBeekeepingSupplies1 ..What COUNTRY is that, Trev? I love making my own spun honey. The longer you whip the crystals, the creamier & lighter the Spin will turn out :-)
When you use a microwave the energy is not evenly dispersed in the targeted mass. In the microwave there is a wave generated that is at the right frequency to excite water molecules. This wave over heats areas of the honey and breaks it down and causes micro explosions. The best method is to heat the honey with convection to 145° F (63° C) for 30 minutes. Some preferred 150° (65.5° C) for 30 minutes. Those who say it looses its "property's" are worried about raw honey heated over 110° F. I use a 5 gal bucket and 6 lbs of starter, I heat the honey up to 145° F for 30 mins then let it cool at room temp to 95° F drop in the seed and mix well. Then I drop the temp down to 57° F and package and store at 57° F for about a week or so. Then its all ready to go.
@@DJCryptoStix Sounds like you are pasteurising the honey at 63-65.5°C for 30 minutes, this is not the aim of the exercise. You are just softening the tub of crystallised honey in the microwave to make it easier to cream.
