You use it as a seed, and add it to liquid honey (obviously). The percentage of "seed" to "liquid" varies from beekeeper to beekeeper, and recipe to recipe. Most recipes will say add 10-25% "seed." The more seed you add, the faster it turns to creamed honey.
So, 1 lb of "seed" will make anywhere between 4 and 10 lbs of creamed honey, depending on how you want to use it.
But the end result ends up being your "seed" for the next batch. So . . . in reality the "seed" you buy could make you an infinite amount of creamed honey . .
You could do either. I'm cheap, so I'd do the first way. But it adds more time to your finished product.
You could also go to the grocery store and find some good creamed honey and use that as your starter. Just make sure the crystals are small enough. You may be able to get it cheaper from the grocery store than from dadant, shipping considered (unless you were placing an order anyway).
Granted, I've never purchased Dadant's product. But it's actually labeled as Creamed Honey . . . . "Starter" so I'm 99% sure its just a pound of creamed honey
If it's this product, it's not creamed honey. I believe it's pure powdered dextrose (aka glucose). I would imagine it would reduce the moisture content of the final product. It might work for a wetter honey. Added to a dry honey, it may make the final product too stiff to be spreadable.
Had some in the refrigerator that crystalized onn it's own. Been using it for seed.
Have only done a few jars. What I did was take a tea spoon of seed and mixed it into a pint of honey. Fifty degree refrigerator for three weeks and it's done.
The Norfolk Honey Co. has a great video on youtube on "How to make creamed honey using the Dyce method". It covers the procedure for grinding the crystals to get the absolutely creamiest product possible. (I think I read somewhere that Dyce received a patent for his method for making creamed honey.) I plan on using his method later this winter.
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