In fact, honey retains all of its flavour and quality in its crystallised form, so in most cases for cooking you can just continue to use it as you normally would. However we also understand the desire to have it returned back to that lovely smooth golden honey that you had when you first bought it. We've read suggestions before that involved microwaves, boiling water and even putting the jar in a dishwasher!
However all of these methods can expose the raw honey to extreme temperatures and we don't want to risk exposing our honey to those risk! Not only can it destroy the unique enzymes and natural nutrients in raw honey, it can also hurt the overall flavour.
To de-crystalise your honey, all you need is the warm water from your kitchen tap and a small bowl:. If you need a break from stirring it's fine to let it sit for a while in the warm water while your wrist recovers too! You may need to replace the water in the bath if it cools down too much but eventually your honey will return to its clear runny state.
Depending on how far the crystallisation process has gone, it could take up to 30 minutes to completely dissolve all the crystals. It may not be the fastest way to return your honey to its original and beautiful liquid consistency but it's the safest, both for all vitamins and nutrients in the honey and yourself.
Providing your tap water isn't too hot, it's even something you can get the kids involved in! I have purchased this honey for a year now, my favourite is lemon and ginger. I love it as a drink on a daily basis it tastes Fabulous. Have a fab Bee happy day! How much are the seeds? Close search. Just added to your cart. Go shopping. How to decrystallize honey December 1, Why does honey crystallize?
Why is raw honey more likely to crystalise than factory produced honey? How to stop honey from crystallising Where you store honey can make a big difference in how quickly it will crystallise. Some honeys crystallize uniformly; some will be partially crystallized and form two layers, with the crystallized layer on the bottom of the jar and a liquid on top. Honeys also vary in the size of the crystals formed. Some form fine crystals and others large, gritty ones. The more rapid honey crystallizes, the finer the texture will be.
This is due to the fact that glucose sugar tends to separate out in dehydrating crystals form, and that glucose crystals are naturally pure white. Darker honeys retain a brownish appearance.
Hungry for more chemistry? Honey is a highly concentrated sugar solution. This means that the water in honey contains more sugar than it should naturally hold. The overabundance of sugar makes honey unstable.
Thus, it is natural for honey to crystallize since it is an over-saturated sugar solution. The two principal sugars in honey are fructose fruit sugar and glucose grape sugar. The content of fructose and glucose in honey varies from one type of honey to the other. The balance of these two major sugars causes the crystallization of honey, and the relative percentage of each determines whether it crystallizes rapidly or slowly.
Crystallization occurs because of the natural qualities inside. The natural sugars in honey glucose and fructose will bind together and begin to form little crystals, which can start making your honey harder.
With differing blends, some honey will begin to crystallize faster than others. We simply keep it real. The pollen in honey also contributes to this binding process. The bits of pollen remaining provide a platform for the crystals to begin forming. Crystallized honey is still honey! It means that your honey is natural and oh so good.
You can take advantage of the hard, crystallized honey and love its complex texture.
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