I am a first time B-List user.  I would like to know if anyone could give me
a practical way to make starter for creamed honey. I understand that you
should not continually use creamed honey from your last batch as the crystals
get larger.  I would also like to make a "honey spread" or "honey butter."
One spread with peaches and one spread with pecan bits to start. Does anyone
have any proportions or recipes that they can share?
I am a sideline beekeeper in San Antonio. I sell liquid and comb honey to
area bakeries, gift shops, produce stands etc.  In an effort to increase
sales I hope to sell creamed honey which I have already made one time with
Huajillo honey (a type of South Texas brush).  I was unable to find exactly
what I was looking for in the archives.

Thanks BA