on 7/31/03 23:00, Automatic digest processor at [log in to unmask]
wrote:

> produce the desired smooth texture.

I've been out of the loop concerning creamed honey for a number of years,
but the procedure that I remember entailed the seeding of liquid honey with
crystals of honey of the size desired, big crystals for coarse grained honey
and very small crystals for very fine, smooth honey.  I believe that
temperature had something to do with it also, that a temperature of around
55 degrees was the optimum temperature to obtain fine grained creamed honey.
You may correct me if these procedures are no longer true, in fact, please
do so as I may be wanting to cream some honey in the near future.

Mike
located 1/2 way between Mobile and Montgomery

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