| | | hutchster said "I see the OP is inquiring about creamed honey, but what options are there for raw liquid honey, or even better yet crystallized honey, mmmm so good " |
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Creamed honey is actually finely crystallized honey. It is seeded/inoculated & gently stirred (not whipped) with a small amount of previously creamed honey to create consistent crystals in the new batch of honey. There is no whipping done as air introduced to honey can easily make it go bad, especially if it is humid as humidity/water makes honey go rancid.
For creaming to be done successfully, the inoculated honey is then kept at a certain temperature until the creaming/growth of desired sized crystals is complete.
Creaming is done to keep the honey easier to use over a longer period of time. Raw liquid honey will do its own crystallization after a while often with larger crystals and set up quite hard. This is why creamed honey is often more desirable.
If you want raw liquid honey, it will not stay fluid for very long...although I had borage honey once that stayed liquid longer than clover honey. It was MUCH sweeter too, btw. If you want it to stay in liquid form (as often found in the US stores), you will need to cook it to the point that there are no health benefits left.