Strange bacteria-like substances in honey
From the pictures, it looks like it's just the beginnings of crystallization, so it's perfectly natural and safe. You can reduce the speed of the crystallization by keeping it in a relatively warm place (25C/77F) if possible.

Beyond that, I'd just ignore it for now, but once it spreads through a lot of the honey, you may want to heat it gently to melt the crystals. That's not a permanent fix though. It'll tend to recrystallize some after cooling.

If you haven't seen this before, it could be due to buying different kinds of honey (the more filtered, the slower the crystallization), different storage conditions, or just eating it before it has time to crystallize.