Making Creamed Honey - The Dyce Method - Beekeeping Basics - The Norfolk Honey Co.

[@Alf_4]

thank you!! I've been looking around youtube for a week trying to find a video about creamed honey that doesn't start with "go buy creamed honey" thanks for the book recommendation too.

[@TheNorfolkHoneyCo]

Hi Alphonse, You're welcome, it's a process that works really well and I'm always delighted with the results. Stewart

[@JasonLeeIsAGod]

One year late but YES! Every other vid about making creamed honey uses creamed honey to start it all which doesn't make any sense & not what I want.

[@SamuelHonille]

Thankyou so much for these helpful tips of making creamed honey👍 greetings from Papua New Guinea.

[@oneandonlykikifondue6737]

This video is the best! Follow the directions exactly and your creamed honey will have the texture of butter, not a bit of graininess. It took two weeks to fully set up though. Worth the wait!

[@TheNorfolkHoneyCo]

It's a great process and I'm really pleased it worked for you. Stewart

[@AdisuAlemu-bo2iw]

I AM LIKE YOU VIDEOS & THEY ARE INTERESTING. THANK YOU FOR SHARING YOUR KNOWLEDGE

[@TheNorfolkHoneyCo]

Glad you like them!

[@mrpatrickwilson1]

Recently our niece from Austria brought some flavoured creamed honey over for us to try. The best thing on toast I have ever tasted. Just need to find some here in the UK.

[@de-janeniles1120]

I love the creamed honey that is as hard as chilled butter and just melts in your mouth and not sugary. It's very rare to find that particular type but that to me is the true creamed honey, all others are secondary. Thank you for your video 🙂

[@danielfernandes882]

G'day mate thanks for the detailed demonstration, the best I've seen so far.

[@patrickbaxter5720]

Just finished dyce method starter, now got arm in a sling😁

[@TheNorfolkHoneyCo]

Is that because Linda kept punching your arm cos you were too slow? :) Stewart

[@kylew1385]

Fantastic video, thank you for putting your time and experience into this and sharing it with all of us. Looking forward to trying to make some creamed honey on my fall harvest.

[@lubaskibo934]

Thank you for a great demonstration!

[@CurriedBat]

That close up of the pour was excellent.

[@harrynoakes7880]

Great video Stuart

[@EileenMarden]

Brilliant demonstration, thank you. Can't wait to try this with the granulated honey I extracted in the Spring. Thanks Stewart

[@TheNorfolkHoneyCo]

Hi Eileen, Thanks for the comments. It works brilliantly with Spring honey, especially OSR. Stewart

[@shanebrownrigg8632]

Thanks great video Stewart,can,t wait till next year to make some.

[@heinejvanas]

This is a great video, Sir. Apicultural Alchemy! Thank you. Im going to try this.

[@gjensen500]

Thanks for Sharing! I thoroughly enjoyed watching your method. I will have to give this a try.

[@TheNorfolkHoneyCo]

Hi g Jensen, Thanks for commenting. It is worth the grinding, and when you think you've done enough carry on for another 10 minutes :) Stewart

[@lanafiala2683]

Thanks for this detailed information!

[@jay71512]

i remember buying this honey in wales about 15 yrs ago in a great little shop that only sold honey and meade and i asked the guy in the shop how it was made and he looked a little hesitant and told me it was just churned like butter! maybe he didnt want to give his secrets away lol. this is the 1st time ive seen it since though and it is really nice.

[@TheNorfolkHoneyCo]

This is probably the best way to produce the creamiest, soft set honey I know. Works every time and tastes fantastic. Stewart

[@Hazybabe24]

Theres are many ways in which it can be done. Churned like butter is also significantly done in Sweden, it takes a lot longer though, anyway between a few days to 25 days of churning.

[@greenmangardeningcrafts39]

Thanks for sharing the video!

[@jordanscroble9291]

Excellent details and directions. I will definitely be making some this season. Thank you!

[@karennunes-vaz8933]

Thanks Stewart, I'm in Australia and experimenting with my honey. P.S. I'm a relative of Sandy Nunes, Norfolk Coffee Pedlar who recommended your videos. Cheers

[@TheNorfolkHoneyCo]

Hi Karen, It's a small world indeed! I hope you enjoy the videos. Is it the Winter period for you now? Stewart

[@karennunes-vaz8933]

@@TheNorfolkHoneyCo Yes indeed, such a small world. We're having an extremely warm Autumn, sunny and 20-23 degrees C most days, ... and no rain. I will be putting the girls to bed for winter soon. Most of them are at Marion Bay, Yorke Peninsula next to the sea, so very mild. Our girls produce well here, ... and yes, LOVE your videos ... I'll be watching you.

[@madhawk95]

Yes! Finally a video that shows you how to make the creamed honey from scratch! This video was very well done and had the right amount of detail so that it was fun to watch. Thank you for sharing your knowledge. Jim

[@roryifilikeyou]

Used this video to cream a jar of my favorite honey at home. Worked like a charm. Thanks for the great video!

[@TheNorfolkHoneyCo]

I'm pleased it all worked well for you, it's a great method that I use regularly. Stewart

[@naomidenisepinedaspirit]

You had all this material? I feel like it’s too many steps for me here at home having only a kitchen aid 😮‍💨

[@roryifilikeyou]

I bake and churn ice cream all the time so I have tons of supplies lying around, on a much smaller scale than the video of course 😆 To this day I use this method to cream honey so I can attest to it being ironclad.

[@naomidenisepinedaspirit]

@@roryifilikeyou that’s so awesome!! Really trying to perfect my recipe 😭 I need help!! Can I email you?

[@steveeaster625]

Thank you for demonstrating this unique method. As you said a little extra work for a quality product. 🐝🐝🐝🐝

[@markbaker9459]

For my 'Creamed Honey' needed for Hawaii's Kiawe Honey and yet be Raw, we needed to 'crush' to honey with a Champion Juicer in homogenize cycle. Kiawe natural turns into a whole bucket of crystallized honey within 3 days after being taken out of the hive. We had 1200 pounds of harvest every 2 weeks to bottle, year-round. But our market was such that 'heating' was to never be used. The Champion Juicer was the ticket.

[@Jewelmind]

That's awesome, it's best not to heat it

[@markbaker9459]

Please note: Aroma and taste are very delicate in honey. Heating the honey causes the fragrance of the flowers it was made from evaporate. Our market required Raw ,Fresh, Local, so heating, seeding with granulated confectionery sugar would not be acceptable.

[@markbaker9459]

Other honey in Hawaii that also crystallized were Mango, Christmas Berry, and a few others but they took month of temperature control during the’still’ period of time after harvest. Since Kiawe sold so well , if fact , it always sold out, we simply sold it as our only creamed honey. Another point to consider: How much higher is the Glucose level verses the Fructose level. Kiawe has a glucose level approaching 85 % . What does that mean? The higher the glucose levels the faster it crystallizes. Also, fructose does not crystallize. It becomes encapsulated inside the glucose. As a liquid, it absorbs the moisture from the glucose. This could be a source of the honey fermentation! Thankfully, where the honey is gathered by the bee, the South Kohala Honey Forest receives only 10 inches or less in rain per year. Kiawe trees depend on ground water from subterranean sources. In the US, they extend their roots to the depth of 250 feet ! The underground water in South Kohala’s Honey Forest comes from the snowfall on top of Mauna Kea and Mauna Loa , 75-150 miles away. So great is this subterranean river that it arrives at the ocean and you can feels it’s extremely cold spring standing in the ocean and drink fresh sweet water while you are in the ocean. Historically, the ships that found and returned to Hawaii filled their needs for fresh water right off the South Kohala seashore .

[@DaleReubin]

Fantastic video! Thank you.

[@janicehelton659]

Really fantastic! Thank you so much!

[@TheNorfolkHoneyCo]

Hi Janice, Thanks for commenting and I'm really pleased it was helpful. Stewart

[@wookieecantina]

Wonderfully helpful video, thank you so very much, Sir.

[@johnbeemansaunders6567]

Great video, glad to see another fellow beekeeper on KZbin.

[@TheNorfolkHoneyCo]

Hi John, Thanks for commenting. There are lots or beekeeping resources here on KZbin, some really good information being put out at all levels of beekeeping. Stewart

[@DeadEyeRabbit]

Fascinating video. I hadn't even heard of creamed honey till reading about it on line a month ago. Not sure it's much sought after around here but next season I'm definitely making a batch just for the experience. Thanks for posting mr Stewart.

[@TheNorfolkHoneyCo]

Hi Rabbit, You should try it next season for sure, the finished honey is really creamy. It's well worth the effort. Stewart

[@qasimabbasi8167]

Amazing video thanks for sharing

[@TheNorfolkHoneyCo]

Hi Qasim, you are very welcome. Stewart

[@waltermatthiess6621]

Thanks a lot from Argentina!

[@TheNorfolkHoneyCo]

Hi Walter, You are very welcome. Stewart

[@pamelabratton2501]

Awesome! Thank you.

[@Blue2crows]

I am jealous of your equipment. Great video and thank you

[@TheNorfolkHoneyCo]

Hi @Blue2crows, I'm very lucky to have built up some nice beekeeping equipment over the years. Thanks for your comments and good luck with your beekeeping this season. Stewart

[@RajehAlHarithi]

Thank you.. Thank you so much for taking the time to share your knowledge with the world.. it is people like you who makes KZbin a great place for knowledge seekers and experience build, lucky enough there are good number of people like you in various topics and issues.

[@TheNorfolkHoneyCo]

Hi Rajeh, Thanks for commenting, I'm glad you are enjoying the videos. Stewart

[@diracify]

This is really interesting - thank you very much!

[@richardkuhn8115]

Watched your video last week, and I just finished bottling my creamed honey, following your steps in the video. Hope mine turns out like yours.

[@cqammaz53]

Let us know how your cream honey turns out. Much appreciate it.

[@richardkuhn8115]

@@cqammaz53 I made a small batch last year (2019), exactly like Stewart showed in his video, including the mortar and pestle. Sold all of the jars is a hurry. Made another larger batch this past summer, and the same lady purchased all that I made. I went step by step by Stewart's instructions. Good Stuff! Real smooooth!

[@oluwaseunjohnson9935]

Thanks very much for sharing, I intend adding value to honey and the Two on my mind is creamed honey and mead. I learnt one from you and will find the other some how. I did also watch the NICOT queen breading method you explained and currently running a pilot here in Nigeria. Thanks very much

[@TheNorfolkHoneyCo]

Good luck with your beekeeping. Stewart

[@ayobamisalako6627]

Found you here

[@thepainmanager]

Amazing .. my childhood glamor .. creamed honey ... thanks alot .. I ll do it and updates my results🌿🌿🌿

[@TheNorfolkHoneyCo]

Thanks for commenting, good luck with your beekeeping. Stewart

[@ReadyUpGo]

This is a very well made instructional video. My highest praise for everyone involved in making it. I wonder if store bought creamed honey can be used as seed honey. Another enjoyable hands on test ahead. 🙂

[@TheNorfolkHoneyCo]

Hi ReadyUpGo, Quality soft set honey takes time and patience. I wouldn't want to introduce honey that wasn't my own into the mix. You never know where it's from! Have a great beekeeping season. Stewart

[@ReadyUpGo]

Whoa! Good thinking on this one my friend. Much appreciated. I’m 73 and new to the sport. Maybe I should put that this way, 73 and still keepin beezy!

[@darlenevoigt1457]

Thank you for a great video, with very good instructions and explanation of the process.

[@TheNorfolkHoneyCo]

Hi Darlene, Thanks for commenting, I'm glad you found the video useful. Stewart

[@Pokah]

Ive been looking for steps on how to do it and I finally found this vid Thank You

[@TheNorfolkHoneyCo]

Hi Alexander, Thanks for commenting, let me know how it turns out. Stewart

[@hevchip741]

Very interesting. Can you grind up the original candied honey in a blender?

[@brucekellman1361]

Knew i would find out what your trick is Stewart! Thanks and CONGRATULATIONS on completely spoiling my daughters! IF i am successful in my endeavor as a second year beekeeper and end up with a enough surplus to rob our lil pollinators i'm quite sure my daughters are going to say " Daddy it's good and kinda runny, but we are much bigger on Stewart's U.K. CREAMY, SMOOTH, YUMMY HONEY!!! " :)

[@TheNorfolkHoneyCo]

Hi Bruce, It's a secret, don't tell anyone else and we'll keep it just between the two of us! I'm sure when you produce your own first batch of honey it will taste like the best ever, it always does :) Delighted that you are all enjoying the honey, make it last though, I'm not back for a while although my daughter is visiting in the Summer so she may be convinced to return with some more for your girls! Stewart

[@brucekellman1361]

Shhhhh! Pipe down or the kitty will tumble out of the bag! Please be convincing to her Stewart and give us a heads up if she is able to bring some back. Be more than glad to cover the effort and postage because... well i'm not going to mention this on social media, but my girl's mentioned something to the effect that Norfolk Honey is the BEST they and their old man have ever swallowed. Savoring the first jar and the second is sitting atop the mantel as a Brit relic haha! Thanks again Stewart , bye.

[@drace6825]

Great Video again keep up the great work. Counting down the day till my nucs arrive! Very informative videos, they will certainly help prepare me (the bees should stand a better chance, lol).

[@TheNorfolkHoneyCo]

Thanks Adam, Spring will soon be here. Stewart

[@GeeaRCee]

I've learned so much from you!

[@TheNorfolkHoneyCo]

Hi GeeCee, Many thanks for your comments. Stewart

[@GeeaRCee]

The Norfolk Honey Company I've seen videos where they make creamed honey from runny hunny and... Yup you've guessed it, creamed honey. And those didn't help a lot. We don't even have creamed honey from where I live. So your video was very educational. The making of creamed honey SEED in your video was very important. Your batch was very big compared to others, that also is very helpful. Thanks!

[@TheNorfolkHoneyCo]

You are most welcome.

[@diannaboykin7628]

AWESOME vid Stewart, only suggestion is, if you ever do a remake of this video, consider when showing the granular honey, and the broken down creamed honey, try putting a drop between thumb and finger, and smear it like you would lotion, to show the creamy texture, and the granular texture so much better... still an awesome video, thanks for sharing all your knowledge

[@MrMorewhat]

thanks for sharing this

[@matempeambiental9718]

Hi, spetacular vídeo. I'm Brazilian. Although I didn't understand well english language, I Will try it. God bless you! Thank you a Lot. It's seems so taste.

[@TheNorfolkHoneyCo]

Hi Jose, Thank you for your comments. Good luck with it. Stewart

[@kwil5379]

Love those tanks!

[@EifionGwynfryn]

This is brilliant :-)

[@TheNorfolkHoneyCo]

Thanks Eifion, If you've not tried it you really have to! Take the worst granulated runny honey you have and grind it down into a smooth paste. It's simply amazing how smooth and creamy the resulting honey is. Stewart

[@EvaNichols28]

Thank you for a great explanation on the whole Dyce method to make creamed honey. I am wondering about heating up the honey in plastic containers. Will there not be a chemical contamination from the plastic when you heat it? Just wondering, as I always try to avoid heating any food in plastic. Thank you.

[@richardstephenson1553]

Hi Stewart. Note you made your starter using a postal & mortar to get a really smooth honey. I was wondering for larger amounts where you are going to cream 50lbs of honey so requiring a 5lbs of smooth starter could use a Kenwood mixer on minimal speed setting with the K tool to break down the granular structure of the honey. Regards Richard

[@TheNorfolkHoneyCo]

Hi Richard, That would probably work I think. What I tend to do is make up a batch and save maybe half a bucket (5-10kg) for the next batch so I don't have to go through the grinding again. That said, it's what long Winter night's are designed for :) Stewart

[@richardstephenson1553]

Stewart , Thanks for your reply. Just starting to do my first batch of creamed honey. So thought that I would do a large starter batch to hold some back fo the next time I do creamed hone. Thank Richard

[@saddle1940]

Thankyou very much for the video. Just a suggestion though, your corkscrew attachment would probably work better for you if you added an attachment to it like those power drill attachments that stick out sideways to hold it with a second hand. If you took a lump of wood around 10inch by 4inch by 4inch and drilled a hole in a tiny bit bigger than the screw shaft diameter about 2inches in from one end so it could slide down the metal shaft of the screw to near the cork end. You could hold it with your second hand way more stable as it spins.

[@noelgoetz2100]

Forgive me if you'd already answered this question. I have several buckets of crystallized honey. Can I heat those buckets of crystallized to a runny consistency, cool down and then add crushed starter, or must you add only crushed starter to fresh (uncrystallized) runny honey? Thank you.

[@jeanarz2842]

Thank you sir

[@jahnzaib951]

Thank you for demonstrating such technique sir I have two questions sir when 1st batch pasturizing was done at about 65°C, you said for 15 min but then your clock showed it took 1 hour(12:02 to 12:06)? So for how much time do I pasturize it? Second question is that will the final product recrystallize if so then what do I do to maintain the creamy honey? Do I churn it up? Or keep it in fridge @ what temp? So can you kindly clarify this for me Thank you

[@simonc5432]

awesome video with lots of information! where did that sweet mortar and pestle com from?

[@user-mi4fj9rq7v]

Thank you. Does it need to be stored at a cooler temperature while it is curing for 1-2 weeks?

[@TheDimasnogueira]

Dear friend, I would like to thank you for sharing, in such a clear and didactic way, your technique of producing creamy honey. I am a beekeeper here in Brazil, we do not have this type of product, but besides beekeepers I have a degree in administration and I like to develop new products. I understood the whole process, it's practically the addition of a catalyst, a similar principle to produce homemade natural yogurt. But the biggest doubt I have is how to granulate the honey? In the first stage of the video, where you knead the crystal beans and get the first seed. I'll try to reproduce your technique and see if I can get the wonderful product you made. I'll buy the book you indicated. Once again thank you very much, I have already become a member of your channel.

[@TheNorfolkHoneyCo]

Hi Dimas, Thank you for your comments. Yes it is a catalyst of sorts, once you have some granulated honey it is a process of grinding them down until you can no longer feel the crystals on your tongue and using that as the seed for the runny honey. Temperature control is also quite important to achieve a good set. Good luck, let me know how you get on. Stewart

[@TheDimasnogueira]

Dear teacher, This is your newest status on youtube, kkkkkk, I performed the method, but without using the pasteurization system, because it is not an oven with precise temperature control. As we are in the process of licensing our honey house, following the national and international requirements, we will acquire an industrial oven to handle large quantities of honey. As for the process, I followed his guidance, made the seed from a honey I bought in the supermarket, he had crystallized and used it for the process. I bought the same honey in more quantity and mixed the seed. I put it in a sterilized glass canister, and left it for 4 days, I realized that it was still in a very soft consistency, I thought putting it in the refrigerator would speed up the process, and the result was fantastic. Considering that I live on the north coast of São Paulo - Caraguatatuba, the weather here is hot and sunny as on any coast. I arrived at the consistency of its product, but the color became a little darker due to the fact that the honey bought was darker than the one we produced, but I will reapply it in the honey of our hives that has an equal necklace of gold. I am grateful for your help, I am a new student, great teacher !!!!

[@TheNorfolkHoneyCo]

Well done Dimas, I hope it all works out well for you. I am sure it will taste fantastic. Stewart

[@yojiyojinbou9195]

How much heat will the plastic buckets take before they start melting? Your video shows that you can heat them to 150 degs. But I am not sure if some of the plastic gets into the honey.

[@lamairepr]

Great video, have a question. Do you have to start with heavily granulated honey or does this process work with runny honey? Ive seen where they use a starter or something along those lines. Thanks for any help!

[@emelle7863]

Did you watch the video? He covers all of that.

[@surferay6969]

Is there a reason that this process is different than regular crystallization of honey to where you need to heat it to 150°?

[@gcabseducationofficer3306]

gday have a couple qs: 1. are your white plastic buckets going in the oven?? 2. should the seed and the runny honey be the same variety? 3. what temperature do you store the jarred honey for 5 days until it sets? (Celsius please , I am in Australia). thanks for demonstrating the entire dyce method . very helpful

[@harveygreenman137]

Hi Stewart. What did you heat the honey in? Thornes say their polythene buckets should only be heated to 45 °C.

[@barbarasmith699]

I really like your video on how to make cream honey. It seems so simple. I have watched the video a few times now, made a few batches of seed honey and then watch your video again to make sure I'm doing it right. I can't seem to get the cream texture like in the stores and the farmers markets. My batches are still a little grainy. I'm not sure if its my grinding/whipping technique in the pestle and mortar thats to blame or the large crystal honey I'm starting with. Do you have a video of how to grind the crystal honey? Your video speeds up in that part or you show the end result of your work. Any help would be great. Thank you

[@TheNorfolkHoneyCo]

Hi Barbara, Thanks for your comments. All I do is keep grinding the honey until I can no longer feel the crystals in the honey. I just grind it round and round, no special technique required, just time! Stewart

[@robinbitsnpieces533]

Thank you for this video, I have read every comment hoping I'm not repeating a question. I am just starting out, am I understanding correctly the seed honey is like a sour dough starter, after you have used the seed (starter batch) honey, to make another batch, you can use the second batch as a seed (started batch) honey as well? Also, you said you sit the initial seed honey aside, does it need to be kept cool or is it stored at room temp? BTW here in the US we still us Fahrenheit so I am glad you used both in your description. Wonderful video!

[@TheNorfolkHoneyCo]

Hi Robin, Thanks for your comments. Yes, save some for the next batch and use that to seed it. I kept mine a little cooler than at room temp. I left it in the garage actually. Good luck with your beekeeping and honey production. Stewart

[@robinsouth8555]

@@TheNorfolkHoneyCo Thank you again!

[@2chattyc]

Such a wonderful video!!! Well demonstrated, instructions are simple. Might think about making a recipe that can be printed, with the temperatures and for how long as example. Can't wait to see what else you post~!

[@mamabearcher2685]

Amazingly Informative Video!!!!! Only video that shows how to make Creamy honey!!!!! Could you use a coffee grinder or a Food processor or does it have to be a mortar & pedestal???? Idk if using other grinding methods & their use will add air. So just wondering. I've never seen Creamy or creamed honey sold anywhere before. This looks Absolutely BEAUTIFUL!!!!! Thank you!!!!!!💙💜💙💜💙💜💙💜💙

[@TheNorfolkHoneyCo]

Hi Mama Bear Cherokee Miller (we have to work on a sorter nickname for you lol) Thank you for your kind comments. I'm not sure if the coffee grinder or food processor would work and the pestle and motar is strangely rewarding! The honey is such a smooth feel on the tongue, very silky and worth all the effort. Stewart

[@abinslaeh]

Thank you

[@abinslaeh]

what about using electric misxer ? does it work ? I tray it and will add comments later.

[@TheNorfolkHoneyCo]

Hi Abbas, Thanks for commenting. I know some people that use an electric mixer and also you can buy some fairly expensive machines to make the creamed honey but I do like the low tech approach that allows everyone to give it a go. Let me know how you get on with the electric mixer though. Stewart

[@Jewelmind]

​@@abinslaeh so how was the electric mixer?

[@Jay-xk2ks]

Hi Stewart, live the video very informative. Can crystalised honey be heated as mentioned to add the seed to as opposed to heating fresh honey. Cheers Jason and Jenny Australia

[@kashabash]

Are the heating steps required if only making a small batch of creamed honey? I can't imagine too much yeast forming from a 12oz container but I really have no clue.

[@rogerwilson6367]

You can buy wet grinders on line which would make this a lot easier.

[@markbaker9459]

The Dyce Method has been documented for use in reliable research for all to use on types of honey that don’t crystallize easily. But for those that crystallize far to easily, like many in Hawaii, one has to be inventive if your market is for Raw, pure, natural, local honey . Homogenized is a no heat method that produces the physical means of crushing the ‘brick’ into creamy butter-like honey.

[@TheNorfolkHoneyCo]

I've seen a unit supplied by the Thomas Apicultre company in France, this blends a 300kg drum by mechanical means but way more than we sell in any one period. Our soft set honey just isn't as popular as our other honeys yet it's my favourite! I hope you've had a great season beekeeping this year. Stewart

[@fourdegreesc]

Did you misspeak at 21:05 when you said between 60 and 75*C? That's still 150*F. The seed goes into honey that's cooled to 60-75*F, right? Sorry if I didn't understand correctly.

[@TheNorfolkHoneyCo]

Hi Dennis, I may have, It's been a while since I recorded this video. Yes, I should have said degrees F not C. At 75degrees C the seed would simply dissolve away and just become runny honey and all that hard work would be wasted! Thanks for pointing it out, I hope no one has made that mistake! Yikes! Stewart

[@dbradshaw3500]

How long does the honey stay in the settling tank before it is jarred? Do you only mix or stir it once before it’s packaged? Great video. Thank you for the instructions.

[@BelindaKugler-hu1nf]

Hi from Australia! What type of bucket do you use to withstand the heating process ? I’d be concerned it would melt in the oven? Belle

[@isthismylife5425]

Thank you so much for this amazing demonstration! I believe I followed the method perfectly, however I am at day 8/9 and my honey is not as set as your video displays. Any suggestions? Do I need to just wait longer? It’s been at 54/55° for the entire time. It is definitely thicker, but not quite “creamed” Thank you for any input!

[@theyorkshirelad.]

hi im totally new to this but excited to try can you advice what measurements i need for smaller amount or is there no set measure as i will have smaller amount too you

[@zell7792]

Thanks for the informative video!! Quick question.. isn’t it bad to heat honey?

[@Jewelmind]

Yes, I was wondering that myself What temp is still considered okay?

[@keanureeves7987]

For help. I would jlbuy and start bee keeping so how do you get crstalyzed honey or how do you get it?Please i would like to learn because that looks amazing.

[@kaistumer198]

Keanu Reevs It crystalizes by itself, specially if you have canola nearby. If you have the chance to move the bees into canola, don‘t wait for it to crystallize, just wait for it to starty crystalizing (mostly 1-5 days after extraction) and then stirr it (depens on temperature 3-10 days) and you got a perfect creamed honey, safe some to use as a starter. Then you self consistent.

[@kevinj.monfelt9760]

Is there a written version of the method available that you can post that is in printable format.

[@jennifermiller2405]

can you tell me about your mortar and pestle and what you suggest, please?

[@bal-kutusu]

Hello Thank you for your effort in producing video and following the comments. If you allow, I have 2 questions: 1. Starter cream honey is not possible in Turkey. Instead of producing seeds by crushing, could the following method be suitable: Before the honey freezes -after harvest-, putting it in the refrigerator at 8 degrees Celsius and stir for 3-4 days to ensure small crystallization 2. After adding seeds, you go directly to jars. Is it necessary to ensure that the crystals that are forming continue in smaller forms by stirring for 2-3 minutes for 3-5 days?

[@TheNorfolkHoneyCo]

Hi, Yes, you could make the starter as you say, there is nothing wrong with a coarser granulated set honey, it's just some people like it as smooth as possible. The trick is the stirring while it granulates so if you can do that it will be better for it. Good luck. Stewart

[@annielafreniere9148]

Very instructive video! The only question that remained for me after watching is : was the batch made with a previous batch of creamed honey comparable in quality to the one made with the seed made with grounded cristals (seed honey)? Which one do you personaly prefer? I do not have cristalised honey available so I am considering following your method using a good store-bought creamed honey mixed with the honey from my hives. Thank you in advance!

[@suzannewojcicki-biniecki7716]

Can all that hard work done in the mortar and pestle be done in a Thermomix ? Or other high speed high power blender?

[@patrickbodenham6879]

Hi Stuart, I saw a clip where someone (who incidentally won a load of awards) said the lower the temperature you keep the honey while it sets, the finer it crystalises. Also he said make sure to let the honey cool down before working with it and jarring it. BUT he said if you keep it too cold it tends to create frosting on the jar. I think what I took away was that to do best, you should cool the jars down, cool everything down to 10 degrees or so, jar it, then keep in the coolest place you can.

[@TheNorfolkHoneyCo]

Hi Patrick, That's a really good tip. I don't always find the time to do all of that but I'm sure the results are well worth it. I'm just preparing another batch so will see if we can store it somewhere cool while it settles down in the jars. Have a great beekeeping season. Stewart

[@Andylium]

Great video!!! Once you mix the seed with the runny honey at what temperature should you store the honey so it becomes creamed honey??

[@TheNorfolkHoneyCo]

Hi Andylium, Thanks for commenting. I find keeping the honey in my honey room which is an unheated part of my garge works great. I guess the temperature flutuates around 8-18 degrees at the moment but it will drop as the Autumn gets colder. Stewart

[@Andylium]

Thank you very very much!! Not only you take the time to publish this content, but you take the time to respond. You, Sir, are part of the solution. Cheers!

[@paulh3070]

Can I use a blender for grinding the crystallized honey?

[@TheNorfolkHoneyCo]

Hi Paul, I know some beekeepers use a blender and seem to get great results. I would be concerned of incorporating lots of air into the honey but I think it would probably work fine. Stewart

[@Ps2352]

Can you use a food processor?

[@marksargent3270]

Is there a requirement to heat up the small batch of seed honey to kill off any yeast in it before adding it to the runny honey?

[@TheNorfolkHoneyCo]

Hi Mark, In the instructions I've read from Dyce's original text (some time ago now) I don't recall there being any comment in that respect. It might be prudent to do so, but perhaps with such a small starter there's not the opportunity for the yeasts to grow as fast or in huge numbers. We've used the method over and over and get great results with it and haven't had any issues so maybe it's a bit "belt and braces". Stewart

[@richardk4450]

@@TheNorfolkHoneyCo Were you to heat the small batch of seed honey surely you'd remove the fine crystals which you ended up with as a result of your pestle and mortar work? And then the process wouldn't work...or am I missing something here?

[@cqammaz53]

Can I use a food processer to mix the honey for this receipt

[@brendapalmer867]

I was wondering the same thing. Did you get an answer?

[@cqammaz53]

@@brendapalmer867 Not yet

[@salembeeman370]

In you runny honey it looked like there may have been a fine layer of wax on the top. Or was that bubbles?

[@jahnzaib951]

I think it changed its form a little when he heated it to 65°C and cooled it to 16-24°C There should be no wax or propolis or pollen in there as it was previously put in settling tank(Strainer+filter on top)

[@303Lyons303]

Well done, very thorough on the process. Keep up the good work. Have you ever tried infusing the creamed honey with ginger? Or added something like raspberries to it?

[@TheNorfolkHoneyCo]

Hi Wally, thanks for commenting. I have tried cinnamon but not ginger or raspberries. Is that something you have tried? Stewart

[@TashaDivine]

I've done raw liquid honey with cranberries and garlic with great success. We raise our own bees at Bush Boys Beehives. We are small backyard set up just getting started with raw, organically minded beekeeping practices.

[@dennissetzerjr]

Who is the publisher of the Honey book. Maybe we could get them to put her book back in publication.

[@TheNorfolkHoneyCo]

Was published by Heinemann, London in association with the Bee Research Association

[@dennissetzerjr]

Thanks for your quick reply. You are one of the best and I look forward to your videos!

[@dennissetzerjr]

EXCELLENT VIDEO. WHAT'S THE DIFFERENCE IN PRICE WHEN YOU SELL YOUR CREAMED HONEY VS REG "RUNNY" HONEY?

[@TheNorfolkHoneyCo]

Hi Dennis, Unbelieveably here in the UK there is no price difference, there really should be because of the work involve but it just doesn't happen. I may give it a test and produce a new label for "Super Smooth Creamed Honey" and see if I can make a price differential. I'll let you know what happens! Stewart

[@dennissetzerjr]

YOUR CREAMED HONEY SHOULD COST AT LEAST 20% MORE.

[@debbierodda2203]

Where do you buy the corkscrew for the creaming process?? I am in Australia.

[@minworks1626]

I believe it is a paint stirrer. J

[@ksmith7122]

Great videos thanks. In Uk we moved over to SI units regards temperature many years ago so use of farenheight is somewhat baffling. Why farenheight? In any case brilliant and informative. Thank you :)

[@TheNorfolkHoneyCo]

Hi K. Smith, thanks for commenting. The reason for using the Fahrenheit measurement is that in the original documentation Prof. Dyce used degrees F and I wanted to stick with his original instructions. It doesn't take much to convert and it was a nod to Prof. Dyce and his work. Stewart

[@ksmith7122]

The Norfolk Honey Company hi Stewart, It's a superb video and clearly a lot of effort went into producing it 😊 😊 thank you. My question arose simply because people often end up talking about "degrees" and then no one knows what they mean. Cornell university has over the years produced some great work. As a (former) electronics engineer & semiconductor development scientist I even worked briefly with a couple of folks there. One now sadly passed away. Americans now work in centigrade in science though this has clearly yet to trickle down to their public. Probably why Dyce used farenheight - his audience - unless it is a very old book. American intended audience (for book). I see now. It's time for the American public to move on. Thanks again for a very informative video and the nod to Dyce. Fascinating 😊😊

[@TheNorfolkHoneyCo]

The original work was carried out around 1930, the original paper was Dyce, E.J. (1931) Fermentation and crystallisation of honey. Bull. Cornell agric. Exp. Sta. No. 528. Also, Dyce, E.J. (1931) The Crystallisation of honey. J. econ. Ent. 24:597-602. These taken from Eva Crane's fantastic book "A Comprehensive Survey of Honey". Stewart

[@alexandrosmiteloudis]

Hi Stewart, can i use differnt type of grained and liquid honey or they must be the same type for a better result ? what type should i use ?

[@TheNorfolkHoneyCo]

Hi, Yes, you can use any kind of honey but the best is grained honey that you can make really fine and then add this to runny honey and get the temperature just right. Stewart

[@christinemcclellan8962]

Should the 100g of honey used in the pestle and mortar be heated and cooled before the process starts to kill any yeasts?

[@TheNorfolkHoneyCo]

Hi Christine, Thanks for the comment. Although Dyce doesn't say so in his description it might well be a good thing to do if you are worried about the water content being a little high in the honey you are using to make the creamed honey. I would think for lower water content honey it probably wouldn't make too much of a difference. Stewart