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  1. #21
    Join Date
    May 2003
    Location
    Maple Plain Minnesota
    Posts
    182

    Cool

    With the help of info from this post I made some creamed honey.
    You all are right , It is good. I can stack it "this" high on buttered bread and none drips off.
    Ijust made a small batch. When this is gone I will try some flavor in the next batch. Probably cinemon.

    Thanks to all of you for the information.

    ------------------
    Erwin

  2. #22
    Join Date
    May 2002
    Location
    Danbury,Ct. USA
    Posts
    1,966

    Post

    I'm looking for inexpensive additives. The cinnamon sounds good. Obviously one can't add real fruit... it would add water to the honey. Has anyone bought simply dried fruit, like apricot, blended it and made a batch? I know freeze dried fruits are available bt they cost a lot. I will try pecans ground up.

    Dickm

  3. #23
    Join Date
    Oct 2001
    Location
    Mason, MI, USA
    Posts
    1,015

    Lightbulb

    I have one customer that comes over to help and she mixes granola in with the honey before it granulates. She makes about 30 pounds of the stuff and she uses homade granola with rasins and other dried fruit and makes it quit thick. Her family realy enjoys it. She gets all her honey from me and makes the granola honey 4 times a year.
    Clint

    ------------------
    Clinton Bemrose
    just South of Lansing Michigan

  4. #24
    Join Date
    Mar 2003
    Location
    Wyoming MN
    Posts
    406

    Post

    LorAnn (sp) sells a very concentrated flavoring oil. The small bottles are only a couple bucks, sometimes they are even at Wal-Mart, in the craft section with the candy and cake decorating supplies. With these, a little goes a long way.

  5. #25
    Join Date
    May 2003
    Location
    Maple Plain Minnesota
    Posts
    182

    Sad

    I keept my creamed honey in the frig for a week or so. It got very stiff. Now I have had it at room temp and it is still too stiff to spread on bread without tearing the bread. How so I get the creamed honey to be medium, like margarin, not hard like butter?

    ------------------
    Erwin

  6. #26
    Join Date
    Aug 2002
    Location
    Nehawka, Nebraska USA
    Posts
    45,889

    Post

    >I keept my creamed honey in the frig for a week or so. It got very stiff. Now I have had it at room temp and it is still too stiff to spread on bread without tearing the bread. How so I get the creamed honey to be medium, like margarin, not hard like butter?

    What did you use for seed? You can warm it as little as necessary to stir some air into it so it's a little lighter. You can warm it some more and undo some of the crystalization.

  7. #27
    Join Date
    May 2003
    Location
    Maple Plain Minnesota
    Posts
    182

    Post

    For seed I used creamed honey I bought at the grocery store. It was sort of runney.
    What would short time in microwave do to my creamed honey? Like 30 seconds or so?

  8. #28
    Join Date
    Aug 2002
    Location
    Nehawka, Nebraska USA
    Posts
    45,889

    Post

    It depends on the amount of time. How about just putting it somewhere warm? Nobody bakes bread, or I'd say where ever you put the bread to raise.

  9. #29
    Join Date
    May 2003
    Location
    Maple Plain Minnesota
    Posts
    182

    Wink

    We bake bread but that is in a bread machine. NO place for honey. I could try the fireplace mantel.

  10. #30
    Join Date
    May 2003
    Location
    Maple Plain Minnesota
    Posts
    182

    Wink

    All is well with the creamed honey I made. We are now in Pharr south tesxas for the winter. Two 80 degree days and the creamed honey is just the right consitency. Minnesota is just too cold. Our pantry is on an outside wall.

  11. #31
    Join Date
    May 2002
    Location
    Danbury,Ct. USA
    Posts
    1,966

    Post

    Honey House,
    How did you modify the fridge to stay at 57%. I'm interested.

    Dick Marron

  12. #32
    Join Date
    May 2000
    Location
    Fremont, New Hampshire, USA
    Posts
    695

    Post

    Dickm

    I tore the thermostat apart and made some adjustment. Don't recall exactly the things I did but I do recall that there where some adjustments screws and I had to "tweek" on it over the course of several days. But now it's set and I have yet to move it again.

  13. #33
    Join Date
    Sep 2003
    Location
    Eagle Creek, Oregon
    Posts
    289

    Post

    Dick,
    you can find refrigerator temperature controllers in most homebrew beer supply catalogs. They are very precise and simple to install but they will disrupt the freezer compartment. Most are in the $50-$100 range.
    George

  14. #34
    Join Date
    Jan 2004
    Location
    Port Colborne, Ontario, Canada
    Posts
    20

    Post

    I make my cream honey in 30 lb pails and fill them about half full with the honey and seed. When the honey is stiff I use a stainless paint mixer on a drill to work it. It takes a bit of work to get it all smooth but then you have the texture you want. Sort of like scraping your butter to soften it.

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