Why has my honey become so thick and granular (crystallized)? (2024)

FAQs

Why has my honey become so thick and granular (crystallized)? ›

Why has my honey become so thick and granular (crystallized)? In its natural state, honey will eventually crystallize. It will do so more quickly if exposed to lower temperatures. Though honey is just as sweet and delicious in its crystallized form, you can easily liquefy it to make it easier to pour.

Why Does Raw Honey Crystallize ? Honey is a super-saturated solution of primarily two sugars: glucose and fructose. Just like with your powdered lemonade, it is a natural process for some of the sugars in a super-saturated solution to eventually come out of solution. All raw honey will crystallize due to glucose.

Thankfully, honey can be returned to its liquid state with little effort. Heat some water in a pot, and put your honey container in the pot of hot water until the honey turns liquid. This gentle transfer of heat to the honey helps bring it back to liquid form without overheating the honey.

The pamphlet recommends keeping honey below 50° Fahrenheit for long-term storage, since this cooler temperature prevents crystallization. This will slow down how easily the honey flows, so they also recommend allowing it to warm back up to room temperature before using.

According to the U.S. Department of Agriculture, crystallized honey is safe to eat. It's actually normal for honey to crystallize—all honey crystallizes eventually, according to the experts at the National Honey Board. It crystallizes when the sugar separates from the liquid.

Place your bottle of honey with its lid off inside a pot. Pour warm water (water should not exceed 110º F) into the pan and allow to sit until the honey melts. In five-minute intervals remove your bottle from the pan, stir the honey and return it to the warm water.

Ideally, honey should be stored at room temperature, so keep it away from stoves and other kitchen appliances that generate heat. You should also refrain from putting it in the fridge, as this can cause it to thicken and change its texture.

There is always the possibility that the honey will crystallize again. You can decrystallize it again, however, the more you heat it the more you will degrade the honey. So I wouldn't do it more than once or twice.

Transfer the honey to a microwave safe container if it is not already in one. Microwave it in 30 second intervals, stirring in between, until the honey is completely melted. If you are decrystallizing raw honey, be careful to not let the honey get too hot, as this could damage the pollens.

So the trick to decrystallizing honey and not destroying it's beneficial enzymes is to heat the honey slowly and steadily until it's in it's liquid form again. If you have a gas oven with a pilot light, you can keep a jar of honey on the stove and the warmth from the pilot light will be enough to dissolve the crystals.

How to tell if honey is bad? ›

Honey May Change Color & Texture

While honey never spoils, it may change color (from clear to cloudy) or texture (thicker and grainier) over time. That's ok! Unless your honey becomes exposed to moisture and ferments (which will be super obvious), it's safe to consume.

Honey is a carbohydrate high in sugar (glucose and fructose). It has about 60 or more calories per tablespoon and a high glycemic index (it raises blood sugar quickly). If you need to manage your blood sugar or weight, adding honey to your eating plan may not be ideal.

Microwave processing of honey negatively affects honey antibacterial activity by inactivation of bee-derived glucose oxidase and defensin-1. Food Chem.

“Honey does not spoil, however for best quality, the USDA recommends storing honey for up to 12 months,” Amidor says. “After that time, it remains safe but the quality may not be as good.

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.

Many people believe that once their honey has crystallized, it is spoiled and is no longer safe to eat. This is false, as natural honey is one of the only foods that never expires (if sealed properly). Crystallized honey is completely edible- in fact, you can use it in the same ways you use liquid honey!

To liquefy your honey simply place the container in warm water and gently heat the honey until the crystals dissolve. Never microwave the plastic bottles in which the honey is packaged, as they will melt, making the honey inedible. You can also accidentally burn yourself when handling hot plastic.

You can use it to make a honey simple syrup to sweeten drinks, add it to yogurt for texture and sweetness, spread it on fish, meat and chicken, or any way you would typically use honey. Light, frothy, and with the full, rich taste of honey, this is a delicious way to use crystallized raw honey.

You can also decrystallize honey in the microwave directly. This works best with honey in glass containers, as the microwave will warp and melt a thin plastic bottle. Transfer the honey to a microwave safe container if it is not already in one.