Re: I made creamed honey!
We make the creamed using around a pound in liquid honey, I just hand stir in a big stainless bowl, I have read you don't want to whip it, use a beater etc or heat it.
We put it in a wine cooler or in the basement, usually within one to two weeks it hardens up beautifully.
Laketrout, I pre-make the creamed, right now have a lot stored down in our basement, which is cooler than the main part of the house. Even in our upstairs area the creamed stays perfectly creamed. Now if it is sitting where it gets a bit warmed, like near a toaster, in the sun, near the stove, it does start to separate.
It sells for $12 a pound down here. We got a tasting license, once people tasted it at the farmers market, 90% of them bought a bottle.
We sell a 5, 10 and 16 oz jar of it. Using the quilted jelly jars from walmart. The people that bought the 5oz usually came back to buy a 16oz jar.
A easy way to get a good start is buy some of the sue bee creamed honey from a supermarket. We had a tub of mainly black locust honey, cream up on us, had it sitting on a cold floor in the kitchen. That was one of my starts. I also used the sue bee one year, just one tub made 10 lbs of creamed.
My creamed honey has won 1st place at the fair for the last 3 years. You can't really feel any grit when you eat some. That is one of the judgements they use.
we put our extra buckets in a chest freezer until needed, it keeps it from crystallizing. When we need to bottle up some for the winter we just set it out for a bit. I also have a bunch bottled up in the freezer, someone wants some I just pull it out, let it warm to room temperature, put a label on and sell to the person. We have two chest freezers just for the bees! The one with the bottled honey in it, is the one I use to freeze frames when they are taken out of hives.
Zone 6b: 27 hives in Maryland, Carniolan, Italian mix mutts: Still learning - started bees spring of 2014.