The Sweet Science Behind Honey Crystallisation and How to Get Your Liquid Gold Back!

Honey is a sweet liquid that has been used for its healing and nutritional properties for centuries. It is made by bees from the nectar of flowers and comes in a variety of flavours and colours depending on the type of flower used. However, if you’ve ever left a jar of honey on your shelf for a while, you may have noticed that it starts to crystallise. In this blog post, we’ll explore why honey crystallises, and what you can do to bring it back to its liquid state.

Why Does Honey Crystallise?

Honey is a supersaturated solution of sugar, meaning that it contains more sugar than it can hold in a stable solution. When the temperature of the honey drops, the glucose in the honey starts to form crystals. These crystals can then start to spread throughout the honey, causing it to become thick and grainy.

The speed at which honey crystallises depends on various factors, including the type of honey, the temperature at which it is stored, and the presence of pollen or other particles in the honey. Some types of honey, such as acacia honey, are less likely to crystallise than others, while storing honey at temperatures between 50-70°F (10-21°C) can also slow down the crystallisation process.

What to Do When Your Honey Crystallises

While honey crystallisation can be alarming, it is actually a natural process and does not indicate that the honey has gone bad or is unsafe to eat. In fact, many people prefer crystallised honey because it has a spreadable texture and a more intense flavour.

However, if you prefer your honey in its liquid form, you can follow this simple method to bring it back to its normal state: Place the jar of honey in a bowl of warm water and stir the honey occasionally until the crystals dissolve.

We DO NOT recommend heating your honey in the microwave as the temperature can go up really quickly. Remember that heating honey too much can cause it to lose some nutritional and health benefits. Here at My Dad’s Honey, we follow the standards of Australian Certified Organic Beekeeping where certified organic honey should not be heated above 40°C.

On another note, you can also prevent honey from crystallising in the first place by storing it in a cool, dry place, away from direct sunlight and avoiding temperature fluctuations.

Honey Crystallisation is a Natural Process

In conclusion, honey crystallisation is a natural process that can be easily reversed if you prefer your honey in its liquid state. Understanding why honey crystallises and how to prevent it can help you enjoy this sweet and nutritious food in all its forms. So the next time you see your honey starting to turn grainy, don’t worry – with a little warmth and patience, you can bring it back to its normal state and enjoy all its delicious benefits.

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