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Post by roadrunner on Jan 21, 2014 17:07:34 GMT
When we fist decided that we would like to keep bees we read a number of books and went to beekeeping classes.
We gathered the impression that keeping bees and carrying out associated tasks would be extremely difficult.
We quickly realised the the bee keeping classes were a waste of time and the monthly meetings even more so.
The latest example concerns the setting of honey and how to prevent it by a process known as "Creaming". The books we have read and the Internet searches we have carried out is enough to make you belief that this is a black art.
Nothing could be further from the truth. Last September just as a bucket of honey was beginning to set I mashed it for about 5 minutes with a plastic potato masher, being careful not to lift the masher out and introduce air.
4 months later and the honey is still like soft spread margarine.
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Post by raygmurphy on Sept 24, 2016 5:30:51 GMT
Creamed honey is a type of honey that’s been processed in a special way. The reason you do this is to promote the formation of small sugar crystals and prevent large ones, and this ensures the honey will remain creamy and easy to spread. Creamed honey can be used as a sweetener in drinks and baking, but it’s also great as a spread on toast, crackers, and other treats. Check this out for knowing the process of making creamed honey.
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