Monday, November 10, 2008

Lesson 43: How To Make Whipped Honey

Hello From Long Lane Honey Bee Farms...

Sheri and I greet you from Central Illinois and from our family honey bee farm where now we do most of our work inside as we move closer to winter. Our bees have now clustered within their hives and they will be like that for the next few months.

Hi we are David and Sheri Burns at honeybeesonline.com  Please visit our Main Website at: http://www.honeybeesonline.com
 

Here at Long Lane Honey Bee Farms, we are committed to help you be a successful beekeeper. David is a certified master beekeeper. We are offering 2 days of Queen Rearing classes June 27-28, and two Basic Beekeeping courses Oct 4 and Oct 25. Click here for more information.

Check out our entire list of beekeeping classes we offer by clicking here.

Welcome to Long Lane Honey Bee Farms Online Lessons! Visit our MAIN WEBSITE AT: http://www.honeybeesonline.com We have a complete line of hives that we build right here in Illinois. We offer classes, sell queens and much more. Give us a call at: 217-427-2678. Our hours are: M-Th 10am-4pm, Fri 10-Noon Central Time.

 



Last week, Sheri and I launched Studio Bee Live! We have produced our first 5 programs and they can be found at:
www.honeybeesonline.com/studiobeelive.html We are producing one program each weekday, so this should prove to be an enjoyable past time for you as you twiddle your thumbs during winter in hopes of a great spring

Studio Bee Live invites you to call in and speak on our program. Please consider calling in and speaking to our answering machine, telling us your name and where you are calling from and ask a question or leave a comment and we'll play it and answer your comment or question on one of our upcoming programs. Our question line is: 217-427-2430 We had a great question which will air on Monday or Tuesday asking what is meant by checkerboarding. My oldest son, David, and I had a blast answering that good question. It will probably be answered in Monday's program. So do call in with your questions or comments! 217-427-2430. We live in the country so to put in this extra question and answer line, my phone company had to bury 1, 300 feet of new phone cable to my house, so let's put that to good work :)

Also, Studio Bee Live invites advertisers and sponsors. Give us a call to consider advertising on Studio Bee Live. You can also underwrite portions of our broadcasts in memory or in honor of someone special in your life. Call us at: 217-427-2678 if you'd like to know more.


You can download the files from the website: www.honeybeesonline.com/studiobeelive.html and right click on the MP3 file. Save it to your computer, then upload it to your favorite MP3 device. For those who are more computer advance our program is all rss friendly as well as a Widget if you run the Springbox.


Lesson 43: How To Make Whipped Honey



This week I have been experimenting with making whipped honey. I never know what to call it, whether to call it whipped honey, spun honey, creamed honey or spreadable honey. I looked at the National Honey Board website and they called it whipped honey. I like that definition the best.

Notice in this picture of some of my whipped honey how stiff it is. It will hang to a spoon at room temperature. Some people think that whipped honey is honey with something added to it, or that it has been spun. That is not the case. Whenever I describe what whipped honey is and how to make it, it seems that people are so surprised they almost don't believe me. See if you have the same reaction.


Whipped or spreadable honey is nothing more than honey that has crystallized. Surprised?


Almost all honey crystallizes over time. Remember, honey never spoils and it is best left out at room temperature. Even though honey doesn't spoil it often does crystallize or turns hard. Some honey is faster than others to crystallize base on the individual type of nectar the honey was made from by the bees . The more sugar within the honey, the greater the chance is that it will eventually crystallized. However, it is very easy to liquefy crystallized honey by placing it in hot water or in a very warm room or in a window where the sun can warm it up. Remember, all honey crystallizes and this does not hurt the quality of honey.


Now if your honey does crystallize, you will notice that it is not the same as whipped honey, even though both are crystallized. The reason is that natural crystallization of honey has larger crystals than whipped honey, crystals close to what we find in table sugar size. However, what we do to make whipped honey is to grind up the crystals into much, much smaller crystals, so tiny that the honey feels whipped, smooth, creamy and spreadable.


Before I complicate the matter, about grinding crystals, let me tell you the easy way to make whipped honey.


1. Take a jar of liquid honey
2. Buy some spreadable or whipped honey
3. Remove 1/10 of a jar of honey and replace it with the whipped honey
4. Stir it up and let it stand in a room around 56 degrees (F) for a week.

What happens is that the whipped honey you placed in the jar, duplicates itself and keeps the original size of the crystals that were introduced. That's how you keep the crystals small.

It is really fun to make and what a great family activity on a cold winter day. My basement remains 56 degrees all year long and is the ideal location to allow the crystallization process to be complete. This thermometer is GREAT! I buy these at Wal-mart for around $9. This particular model is every beekeeper's friend. I like it because it only has two readings: Temperature and humidity. These are the two bits of information beekeepers need the most. It is made by Acurite and I think I have given the model number in previous lessons. I use these in my queen incubator, honey processing room and now for making sure my whipped honey area is around 56 degrees (F). This one also records the high and low temperatures and high and low humidity level. Can't beat the price for what you get.

Here's an example of a quart jar filled with whipped honey. This was a regular jar of liquid honey and I removed 1/10 of the honey to make room for the starter, which is just already whipped honey, sometimes called "seed". I added the seed starter, and placed it in my basement for 1 week. It worked perfectly. If you are having trouble selling your honey, then diversify and make whipped honey. People really love it.


The process of making whipped honey was developed and patented by Elton J. Dyce in 1935. He provides us with much more details on how to make a perfect batch, but my batches have been perfect as followed above. Dyce suggested heating the honey first to destroy any previously formed crystals.
Enjoy! It is so good.
It's time to order your hive boxes, known as wooden ware. Call today and get your order in! 217-427-2678. Or order from our website at: www.honeybeesonline.com
Remember to BEE-Have yourself!

David & Sheri Burns
Long Lane Honey Bee Farms

5 comments:

Jodi@homegrownhearts.com said...

Thanks for the directions. I thought it would be a much more difficult process.

I have a question. The whipped honey I have has had cinnamon added to it. Can I use that as a starter or do I need to only use 'plain' whipped honey?

Kimberely said...

If you can't get whipped honey in the store, you can make your own by allowing some honey to crystallize, then crushing to a powder. This powder can be added to liquid honey to act as small seed crystals - the same as adding whipped honey.

Richard and Tiffany said...

Thanks, I can't wait to try this!! How crucial is the temperature? I have a mini fridge I plan to use (I live in AZ, so it is only around 56-57 degrees for about a month or two out of the year) but on the lowest setting, the highest temp it will reach is 54 degrees. Do you think it will still work at that temp?

claus said...

what is the best way to crush the larger crystals to produce my own seed?

claus said...

what is the best way to crush the larger crystals to produce my own seed?