spun vs. creamed honey

[Camp9]

Can anyone tell me what the difference is? I bought some of both the other day, I can see and taste the difference, I know how to make creamed honey, but spun is new to me. Thanks,

Camp

[GaSteve]

I think a lot of folks use the terms interchageably -- to mean finely crystallized honey. However, I'm starting to think that at least some spun honey is actually nothing more than honey with a lot of air incorporated -- like whipped honey. It's still very spreadable and not drippy at room temperature and "acts" like creamed honey. But every container of spun honey I've seen will run where as most crystallized honey will not. The two times I've tried to use spun honey for seed, it did not work well at all.

Maybe in some cases, honey will crystallize using the tiny air bubbles as seed. I have seen some honey crystallize very quickly and smoothly after being run through a honey pump which aerates it.

I'm curious to know if others have the same experience.

[Camp9]

This stuff that I bought is very lite and smooth, like butter, white in color, no crystals on the tounge that I can feel.

Camp

[beedeetee]

That is the way that creamed honey is supposed to be. The stuff that I make is similar to peanut butter in texture at room temp. As it gets colder it is harder to spread and when it is warmer it is easier.

It sets up quickly (about a week) so the crystals are very small. Too small to feel on your tongue. I love the stuff. You don't have to worry about it crystallizing because it already has.

[Camp9]

Ok, that's what I would thought. The stuff I bought before that was creamed must of had bigger crystals. The stuff that is like butter is great. Thanks for the info. I'll try to use some of this for seed.

Camp

[Joel]

Same thing. The quality is based on the size of the crystal you introduce into the honey after heating it, the temperature you "cure it at" and the quality of the base honey you use.