The most important part of making creamed (fine crystallized) honey is getting
the starter right. With the right starter you need as little as 0,5% to produce a
perfect result. Most literature, including The Hive and the Honey Bee, still
talks about heating honey, fine straining, grinding, etc. None of this is needed.
Heating and filtering only destroys the taste and have no purpose when the honey
is going to be crystallized. The small amount of crystals you find in extracted
honey doesn't matter. Most honeys can be crystallized, don't have to be within
any moisture range or be any special type of honey.

The starter is made from liquid honey that is kept at 10° C (50° F) all the time.
A small amount of crystallized honey can be added to get the process going
faster, but is not needed. This liquid honey is stirred for a few minutes twice a
day (morning and evening) until it becomes white and creamy. When the honey is no
longer getting harder it's ready for use. This will take 3 - 7 days depending of
water - glucose ratio.

Now to the most important part. The 10° starter should not be heated up before
mixed with the honey to be crystallized. When temp is raised the small crystals
move to form larger units and thus producing a coarser end product. If this 10°
starter is poured into 25° liquid honey, the starter will be immediately heated
up before it can be mixed properly with the honey. To avoid this, the liquid
honey should be slowly mixed into the starter instead. Use a container twice the
size of the starter you make. Add small amounts of the liquid honey during
vigorous stirring until you have diluted the starter to double its volume. Then
it's safe to pour it into the rest of the liquid honey and mix it all carefully.

I have used as little as 0,5% starter with perfect result, but 3% is recommended
for safety margin. This will produce a honey so smooth you will need microscope
with polarized light to detect any crystals in it.

The final result will depend on the ratio between glucose and water.
More water-less glucose = a softer honey
Less water-more glucose =harder honey (and faster crystallization)

Before packing in jars, let the honey sit in the container after mixing in the
starter for a day. This will make the honey softer when some crystallization is
done before filling the jars. How long to wait before filling jars depend on
honey type and how hard you want the final product. If filling direct after
mixing in the starter, the honey can get rock hard in the jars.

Don't know if I made myself clear....
This is also available on my homepage. Go to <research> <honey>

--
Regards

P-O Gustafsson, Sweden
[log in to unmask]  http://www.algonet.se/~beeman/