This year we have an excess of honey and saved a bucket of it apart to "cream" for ourselves. The process takes a couple of weeks for us to do, but it is such a great way to keep one's honey. Here is a short description of the process: To begin with, we made a liter yoghurt bucket full of our honey seeded with some fine cream honey. We would use this to seed the large bucket of our extra honey with. When we are potting-up the honey in jars the last bit at the bottom of the tapping buckets always has some amount of bubbly "scum" at the bottom of the buckets. We save this for ourselves. Also after letting the freshly slung honey "ripen", the top of the honey is always covered with bubbles that float to the top. We remove this with cling wrap and then press it into the saving bucket (scum bucket) for creaming later on. The process began about a week-and-a-half ago. Our yoghurt bucket full of seed-honey was poured into the scum bucket full of extra honey. You can see the light seed honey mixed with the dark-looking pure honey. This was mixed for about twenty minutes and then we placed it into the fridge temporarily, on it's own shelf. : The honey was taken out of the fridge and stirred for ten minutes each evening and left out on the counter overnight. The following morning, it was stirred thoroughly again...then it went back into the fridge until bed time....then the process was repeated. Half way through the process, it began to seriously thicken and change colour. This morning the process had come to an end. It was ready.: We will simply leave the honey in this bucket and scoop some out to fill jam jars from time to time as it is necessary. My bride finds my term, "scum bucket" unfair.... With a straight face, I suggested, "honey bucket"? That bump on my head ought to be all healed-up in a couple of weeks, I reckon.