How to Cream Honey at Home

How to cream honey at home without special equipment.

Here we will use the Dyce method (from Cornell) to prepare creamed honey, improving marketability of a honey that would otherwise crystalize on its own into something less desirable.

We started prior with a bucket of honey that had crystalized. This honey was heated and mixed until it returned to liquid form. That honey is then cooled. After cooling a good creamed honey (seed) is added to it, to encourage future development of similar sized crystals. It is a 9:1 ratio / 10% mix, 9 parts liquid honey to 1 part seed stock/creamed honey.

The actual time input for creaming honey is minimal. The mixing is followed by an extended storage period (3 days per Dyce, I find it takes longer for a complete set) around 55ºF/12.8ºC. (To be honest, as close to 55ºF as you can get it! A few degrees off greatly defers the process.) That cool temperature maximizes crystal production, with a more rapid set promoting a more uniform crystal structure. You should have the honey set in its final vessel, as it is non-pourable once set.

I have a 2nd video on creamed honey chilling:    • Creamed Honey Chilling  

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