Making Creamed Honey

This is my making creamed honey video. I post it every year just before Thanksgiving.
 Creamed honey is liquid honey that is processed by mixing warm liquid honey with a starter seed of creamed honey purchased from a grocery store.
 After the honey and seed are combined and bottled, it takes about two weeks to firm up. (The creamed honey needs to be bottled in a wide mouth jar, so the contents can be removed with a butter knife). So give yourself time for it to get ready before gifting it.
The creamed honey spreads like butter, but it is all honey.
 What happens is,  the seed  which is finely ground crystallized honey. Will start to replicate the fine crystals. Over the two week period, all the honey will crystallize by replicating the fine crystals. This leads to a nice smooth texture. Normally when honey crystallizes the texture is very course. But by mixing in the fine crystals of the seed, the process controls the replication to the fine crystals.
 Creamed honey is easy to do. It makes great holiday gifts. Your family and friends will be amazed at this wonderful treat.
 The honey used has to be liquid with no granulation crystals in it. Sometimes the honey needs to be warmed up before making creamed honey to make sure it is clear of crystals.
 If making a small batch, say 10 lbs or so. Honey can be put into a gallon pail and put in a water bath in a crock pot. Heating on low brings the temperature to around 125 degrees. This usually will clear up the crystals. Make sure it is clear by gently stirring a time or two to make sure no crystals are on the bottom of the pail. Remove it from the heat when it appears ready. Wait for it to cool down to about 95 degrees before adding the seed. Too hot and the seed may melt, it is granulated honey after all. Too cool and the seed will not be properly mixed into the honey.
 After the seed is mixed in and the honey is milky in color throughout the mixture. Set it outside for a quick cool down to keep the crystals from melting.
Here is the video: