Making a Creamed Honey machine.

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  • เผยแพร่เมื่อ 15 พ.ค. 2022
  • Creamed Honey is one my favorite ways to eat honey. Creamed Honey is crystallized honey with a controlled crystallization.
    Today I am building a creamed honey machine that will control crystallization temperature and also bland the honey properly and help break up large crystals into small uniform crystals.
    The machinery I used is linked below
    Fill Up II Machine - innisfilcreekhoney.com/produc...
    90 Gallon Honey Bottling Tank - innisfilcreekhoney.com/produc...
    To Donate Link - square.link/u/u6ES42ZT
    innisfilcreekhoney.com
    / innisfilcreekhoney
    / innisfil_creek_honey
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ความคิดเห็น • 16

  • @luccharles6595
    @luccharles6595 2 ปีที่แล้ว

    Thanks Brian.Very informative.I wish I had a store that I could rob to fund my projects. to

  • @SisyphusTwo
    @SisyphusTwo ปีที่แล้ว

    Great idea..

  • @thomaskusar5816
    @thomaskusar5816 ปีที่แล้ว +1

    So did it work?

  • @bkiesz
    @bkiesz 8 หลายเดือนก่อน +1

    Brian - How do you normally make your creamed honey in your Lyson unit? How do you keep it "cool" (13C)? do you run it for 2-3 days in ambient temp (room), jar it, and then set it in a 13C environment?

    • @Innisfilcreekhoney
      @Innisfilcreekhoney  8 หลายเดือนก่อน +1

      That is what most people do. I put mine in a room that is cooled down to about 16c and leave it mix for 3 or 4 days. I then bottle it and chill it at 13c for a week or so.

    • @bkiesz
      @bkiesz 8 หลายเดือนก่อน

      @@Innisfilcreekhoney do you mix 15 on 45 off every hour throughout the 3-4 days? I really like your chilled creamer idea .Makes a lot of sense.

  • @EY-bt1by
    @EY-bt1by ปีที่แล้ว

    I am from Korea. I wonder what the name of mix honey machine? Sir.

  • @simextrem
    @simextrem 2 ปีที่แล้ว

    Have you had issues making creamed honey when it was too warm?

    • @Innisfilcreekhoney
      @Innisfilcreekhoney  2 ปีที่แล้ว +2

      The perfect temperature to promote fast crystallization is 13°C. Introducing a starter and then chilling to 13°C ensures that the honey will crystallize fast enough that it will mimic the starter crystal size and not form large sharp crystals. Blending well while it is crystallizing will help disperse and break up the structure to create a creamier texture.
      Can you make creamed honey at warmer temperatures? Can you make creamed honey without better mixing,? Yes. Will it be as good? Probably not..

  • @muoian
    @muoian 2 ปีที่แล้ว

    Who knew bees 🐝 don’t like beards ?

    • @Innisfilcreekhoney
      @Innisfilcreekhoney  2 ปีที่แล้ว +4

      Bears are a Bees natural predator. The less you look like a Bear, the less you look like a predator,

    • @muoian
      @muoian 2 ปีที่แล้ว +1

      @@Innisfilcreekhoney thank u so much for explaining ! Makes total sense .
      Winnie the Pooh and his cohorts !

  • @neilbush9873
    @neilbush9873 ปีที่แล้ว

    You didnt say rigjt up whare the seed honey comes from ,almost all channels are the same this is the missing info with 99 percent of utuber makers so i switched off

    • @Innisfilcreekhoney
      @Innisfilcreekhoney  11 หลายเดือนก่อน

      The seed honey comes from anywhere you can buy creamed honey. What beekeepers tend to do is find someone else's creamed honey that they love the texture of and use that as the seed honey for their first batch. Every batch you make you save a little bit back to make more seed honey for the next batch

    • @islamdersleri
      @islamdersleri 5 หลายเดือนก่อน

      What happens if I don't put starter honey? I will only put liquid honey into the machine, it will mix for 15 minutes, and then rest for 60 minutes.