An idea regarding honey

[Dainty]

Honey lasts forever, but most types will crystalize before much of that "forever" is up. Sure, the crystals with thaw with reheating, but that means fuel, time, and energy spent which doesn't need to be.

Creamed honey is my thought. If you cream it before storing it away, then it will always remain ready for use and you could still melt the crystals if desired.

I learned the hard way that consuming crystalized honey causes tiny cuts on my tongue that turn into painful sores. Creamed honey controls the formation of the crystals so that they're much smaller, giving the honey a velvety texture and about the consistency of soft butter.

Make more sense to me, particularly for deep rotation (obviously if you're eating it before it can crystalize then there's no advantage )

[fritz_monroe]

My understanding is that crystallized honey is more susceptible to bacteria than liquid honey.  I don't know if this is true, it's just something that I've heard in the past.  But since honey is going to crystallize eventually anyway, why not control the crystal size?

[Cedar]

I used to keep anything from crystalizing, (including some veterinary drugs) on top of the water heater. Where I am I can't do that now, but I know it works.

Cedar

[CharlesH]

My mom used to cream our honey.  It was very enjoyable that way.  I'm more lazy, however, and just let it crystalize and reheat a jar when I'm ready for a new one.  I've never heard that crystalized honey is more susceptible to bacteria.  That would not seem to make sense because the honey is still honey (and probably had less water in it when it was harvested).  but does anyone know for sure?  Charles