"how do you do your creamed honey?
and thanks in advance!"
RB, please accept my apologies---I didn't spot your December 7th request til just five minutes ago.
Down to business----
Sometimes I extract frames that have crystalized honey in the cells. The fine fabric filter I use holds the crsytals from entering my honey barrel. Using a wide spatula which I draw back and forth across the filter, I crush the crystals and they eventually get small enough tp go through the filter and enter the barrel.
When I pour this mixture of honey + fine crystals into my bottling arrangement, the crystals and the honey get mixed together quite well, on their own.
The bottled honey is placed in the refrigerator for about a week and "presto" you've got it.
So, for all practical purposes, my creamed honey is produced more or less by itself, as an afterthought.
If I were to go about the process intentionally. I would start with a few jars of "old", crystalized honey from my back stock, crush the large crystals and mix them into liquid honey and cool them in the fridge.
The whole business is really quite simple, and well worth the minimal effort required.
The pleasant texture of the creamed honey is a taster's delight and the non-dripping ease with which it spreads makes it a valuable, highly desirable product of the hive---IMHO, well worth a higher price than "standard" honey.
Another highly desirable quality of creamed honey is the fact that it doesn't change from small crystals to large ones. As such, it eliminates the "need" to heat and super-filter honey in order to keep its desirable appearance for marketing.
