Step 1

Measure your liquid honey and pour into a large bowl. You need room to stir well. Your liquid honey should not be warm – it would melt your crystals!

Step 2

Using weight as a measurement: add the starter honey - already creamed (1 pound) to regular liquid honey (7 pounds).  I use the 1 – 7 ratios but you can use the 1-10 as Dyce if you wish.  If you do not use enough starter, the end product will be grittier than the starter.I like to use clover starter as it has a smooth texture.

Step 3

Your creamed honey starter may not be white. It may be darker. That's okay - the nectar source of the honey determines the color.Now, stir, stir, stir to combine the seed and liquid well. Let it settle for a few minutes allowing air bubbles to escape.

Step 4

Now, pour the mixture into your desired containers and seal.  Flat plastic containers are good or a wide mouth glass jar.  Remember, you have to be able to spoon it out!Your jar should not be too deep either. Fill it to the rim with a little headspace.

Step 5

Now, you must be patient. Find a cool – not cold place to let the honey rest.  A refrigerator is often too cold unless you have an extra one that you can have just barely running.  A cool corner of the basement is a fine choice for most. In a couple of weeks (at this consistent cool temperature), your honey should be ready to enjoy.