Hey, honey...

Honey is the most amazing substance on the planet! (In my opinion, of course!).  It never, ever, ever, ever goes bad on its own merit. EVER.  It may crystalize but that does not mean it has gone bad, nor is it unusable.

I love it as a substitute for sugar in many things but honestly, my favorite use for honey is medicinal.  It is amazing at clearing skin, healing wounds and burns and soothing a very sore throat while also calming a cough.  Honey goes well with so many things but it can be runny and messy, which is not a bad thing but there can be a sticky mess when using it. 

This post is not really about all the magical aspect of this amazing super-food; if it was, it would be way too long.  I just wanted to show you creamed honey!  It's not my honey, as we are not currently keeping bees and the honey we have harvested from our own hives is long gone and fully enjoyed; however, I buy all my honey from local apiaries and I am not shy about how much I do buy.  Let's just say I am very supportive!  

Creamed honey is just a way of processing raw honey so that it avoids the larger crystallization that can sometimes get annoying.  Instead of the large crystals, creamed honey contains smaller ones thus preventing the annoying solids in your liquid honey.  Creamed honey has the same taste, medicinal properties and nutrients but it is just a bit easier to manage.
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You will need to introduce some crystals into your liquid honey so if you have a new jar you bought or harvested that you want to cream, use a bit of that jar you probably have in the back of your pantry that is crystalized and you are on your way.  I am not very scientific about it but I believe the proper ratio is 1:10, crystalized to raw, but I just add some of what I have.  I am sure as you research this, you will find lots of varying ways but here is just what I do to make myself happy!

Place your honey in a bowl or stand mixer and whip away at medium speed for about 15 minutes. By this time it will be creamier in color and texture.  Let it rest for about 15 minutes then whip away again at medium speed for another 15 minutes.  Pour it into jars while still pourable as it will get more solid as it stands. Keep it airtight and avoid moisture as water will ruin your honey.

Don't forget to lick the bowl clean!

You can always add crushed, dried fruit, some cinnamon, maybe some dried herbs, etc…  Keeping it in the fridge is not needed at all, just like raw honey, but it will give you more of a peanut butter consistency if you do.  You can add it to butter and make honey butter, you can just spread it on muffins, toast and things like that.  It can still be used on cuts and scrapes and it makes a great face mask!
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I would love to know how you do with yours!!