This is the first year we have made creamed honey and people seem to really like it. Some batches seem to harden a bit too much, though. I suggested to one customer that it needed to be placed in a warmer area and they said it was stored in a fairly warm environment. They said they just stirred and stirred it until it was creamier. Any suggestions for what I might be doing wrong to have my creamed honey get so hardened sometimes?
Keeping it in a fairly warm area as it initially sets up is all you really can do. One thing we noticed is the winter basement temps are almost perfect for making creamed honey. It finishs in as little as 7 days. Unfortunately if you leave it in the basement for a month with the 59 degree temp it will become a rock. We have to move it upstairs where it stays about 70 degrees.
Most creamed honies are refrigerated after being made to insure it doesnt sweperate and the air bubbles travel to the top making it foamy.