I have noticed the formation of white, milky clouds in honey that I opened up and used.
I am wondering if it is contamination from spoons or honey dippers (water, bacteria, fungi?).
It does not appear to be crystallization--since honey is still liquid.

This honey was extracted this season and was never heated just strained with 400 micron screen.

Any thoughts on if this should be of concern for consumption.

- can this be bacteria or fungi?