If choosing crystallized honey as the starter for your creamed honey, it must be powdered into fine granules first. You can either use a mortar and pestle to do this, or buy crystallized honey powder instead.

Once you have your starter ready, pour the liquid honey into the mason jar. Slowly stir in the starter (either creamed honey or crystallized honey powder).

Do not whip or stir too vigorously as air introduced into the process will damage the integrity and flavor of the honey.

Continue to stir for about 2-3 minutes. Stir in optional cinnamon (I recommend 2 tsp of freshly ground Ceylon cinnamon and only 1 tsp if you choose the Cassia variety) for another minute or two.

Screw on the lid and place in a cool room or basement. The ideal storage temperature for creating creamed honey is about 50 °F/ 10 °C. If you live in a very warm climate, place the jar in a small cooler with an ice pack and change it once per day. Refrigerating will actually slow down the creaming process, so it is preferable not to do this unless it is the only option.

After a week or so, you might see a few bubbles forming on top or the color of the honey has become uneven. Like other fermented foods, every batch will tend to be a little bit different so be open to the possibilities Mother Nature has to offer.

The most noticeable changes are in the texture and clarity of the honey. It will no longer be clear and will take on a thicker consistency that is creamier and scoopable instead of pourable.

Store your creamed honey in the pantry. Avoid storing honey, creamed or not, for long periods of time near windows or on shelves near the stove, refrigerator or other appliances as warmer temperature can cause honey to become less flavorful.