Creamed Honey Concerns....

[Chef Isaac]

I need to fill a big order for creamed honey for a farm that is opening the end of August.

I made the creamed honey today and poured it into the tubs. However.... a few things concern me.

It is hot here.... around 80 degrees (thats hot for here). The house is hot, the garage is hot.... it is hot.

I have no clue where I should store the creamed honey. I know it needs temps in the 50's but I have no clue where to put it.

Should I keep it in the referigerator?

Any advice or suggestions?????

(I did use the 1 pound of seed to 10 pounds of honey. I would have increased the seed for faster development of the crystals but I did not have a lot of seed. )

[Chef Isaac]

bumpin it up.....

[Beemaninsa]

Once creamed honey has gotten hot, it tends to seperate If it seperates, it must be "recreamed" . I agree about storage @ a cool temp. I don't know how much you need to store, but in my location I believe you and rent referigerated space if you dont have room. Very cool temps wont hurt unless product is in glass.

[JC]

I need to fill a big order for creamed honey for a farm that is opening the end of August.

I made the creamed honey today and poured it into the tubs. However.... a few things concern me.

It is hot here.... around 80 degrees (thats hot for here). The house is hot, the garage is hot.... it is hot.

I have no clue where I should store the creamed honey. I know it needs temps in the 50's but I have no clue where to put it.

Should I keep it in the referigerator?

Any advice or suggestions?????

(I did use the 1 pound of seed to 10 pounds of honey. I would have increased the seed for faster development of the crystals but I did not have a lot of seed. )

The refrigerator is the ticket. I have an old refrigerator in my honey house just for creamed honey (and some beer).

[Chef Isaac]

do you keep it at reguler temps which is in the 40's?

[Michael Bush]

Once it's creamed, anything from frozen to room temps seems to work fine. Warmer than that and it will melt some and not keep it's firmness.