In the link provided by Alan Riach for making creamed honey, it recommended
letting the honey crystallize completely, then warm JUST enough get a paddle
in and then stir vigorously until creamy.  This will produce double cream
texture creamed honey that will not reharden.  Sounds like a very simple
method.

Just thinking out loud here, but wouldn't running course grained,
crystallized honey through a gear pump in a continuous loop from bucket to
pump and back again produce the desired smooth texture. Just a thought.

(West Texas) Mark

----- Original Message -----

> ... http://homepage.ntlworld.com/gandboss/index.htm
> Click on Main Bee Page, then on Easy Processing of Oil Seed Rape  Honey...

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