A batch of creamy honey with a smooth, spreadable texture tastes delicious for spreading on a fresh slice of oat bread, or sweetening a mug of warm tea. Making your own creamed honey takes patience and practice. Honey naturally crystalizes with time, but may harden and form large crystals that are not as palatable and spreadable as creamed honey. The creamy texture of creamed honey comes from a crystallisation process that is assisted by adding a "starter" honey that already has the creamy texture in a process called "seeding".
Pour the gallon of honey into the large saucepan and heat to a medium-high.
Heat the honey to 60 degrees Celsius, using the candy thermometer to measure the honey's temperature. This is to remove any crystals that might have already formed in your honey.
Remove the honey from the heat source once it reaches 60 degrees C. Set it aside to cool, until it is between 32.2 and 35.0 degrees C.
Use the spatula to skim any foam or bubbles that form on the surface of the honey as it cools.
Add the contents of the creamed honey jar to the sauce pan of honey when the honey has cooled to 90 degrees. Using the spatula, stir the two honeys together thoroughly. It is important for the crystallisation process that these two honeys are uniformly combined.
Cover the honey mixture and let it stand for 12 hours. Remove pan's lid and skim off any air bubbles that have risen to the top of the mixture with your spatula.
Pour the mixture of honeys into the gallon jar. Cool this mixture to 13.9 degrees Cor 5 to 7 days.
Instead of using a gallon jar for your honey, you can pour it into smaller tubs or jars to give to friends and family as gifts. If you make creamed honey in the fall or winter, you can set it in a garage or covered porch while it crystalizes to get a temperature of about 57 degrees.
Be careful not to introduce any air bubbles into the honey while you stir in the creamed honey.