Summarize the following:
There are two main types of honey available on the market: raw unfiltered honey and pasteurized honey. The pasteurization process kills pollen, spores, and bacteria, and you can do this on your own by heating the honey before adding the seed. To make pasteurized creamed honey, you'll need:  Your liquid honey and seed honey A medium saucepan with a lid A rubber spatula or wooden spoon A candy thermometer A sterilized storage jar with a lid Pour the liquid honey into the saucepan and heat it over medium–high heat. Use the candy thermometer to monitor the temperature, and bring the honey to 140 F (60 C).  Along with killing bacteria, heating the honey will also remove any large crystals that have already formed. If large crystals form rather than small ones, the honey will harden instead of becoming smooth and spreadable. To make a larger batch of creamed honey, increase the ratios of liquid honey and seed honey. For the seed honey, use about 10 percent of the quantity of liquid honey. To prevent burning, stir the honey regularly as it heats. While it’s heating up, you can also add additional flavorings and ingredients to the honey if you like. You can gradually add in:  Cinnamon Vanilla Dried herbs, such as thyme or oregano When the honey reaches 140 F (60 C), remove it from the heat. Set it aside and let it cool to about 95 F (35 C). As the honey cools, bubbles will rise to the surface. Skim the bubbles and the foam off the top. While the honey is still between 90 and 95 F (32 and 35 C), add in the seed honey. Stir gently until the seed honey has been fully incorporated into the liquid honey. It’s important to stir gently so that you don’t create more air bubbles. Place the lid on the saucepan and set the honey aside to rest for at least 12 hours. During this time, more bubbles will rise to the surface, and the seeding process will begin. Over time, the small sugar crystals in the seed honey will help more small crystals grow. As the crystals spread, the entire mixture will turn to creamed honey. Once the honey has had time to rest, skim off any bubbles that have risen to the surface. Transfer the honey to a sterilized glass or plastic container and screw on the lid. It’s not absolutely necessary to remove the air bubbles from the honey, but it will improve the appearance of the final product. Transfer the honey to an environment that constantly remains around 57 F (14 C). Leave the honey to crystallize for at least five days, and up to two weeks.  Good places to store the honey during this time include a basement, cold cellar, refrigerator, or cold garage. Once the honey is ready, store it in the cupboard or pantry.
Gather your ingredients. Heat the honey. Stir frequently. Cool the honey and skim the bubbles. Add the seed. Let the honey rest. Skim off the bubbles before bottling. Store the honey somewhere cool for about a week.