Content

• Steps
• Method 1 of 3: Liquefying honey in the microwave
• Method 2 of 3: Melting honey with warm water
• Method 3 of 3: Prevent Crystallization
• Tips
• Warnings

Honey is often described as a wonderful natural product. It contains many beneficial enzymes in its unprocessed state, making it a sweet treat for those worried about over-processed foods and candy. Periodically, honey hardens and forms crystals. Although this is a natural process and does not affect the taste of honey, there are several ways to return honey to a smooth and sticky liquid state.

Steps

Method 1 of 3: Liquefying honey in the microwave

1. 1 Use the microwave carefully when melting honey. If you still want your honey to be considered "unprocessed", use the microwave with caution. Using a microwave oven, while quick and effective, can easily destroy the beneficial enzymes by overheating honey.
2. 2 If possible, transfer the honey from a plastic container to a glass jar. In addition to being potentially harmful to health, plastic containers do not transfer heat as well as glass. Bottom line: The job is faster and safer if you move the honey to a glass jar instead of a plastic container.
3. 3 Start melting the honey in the microwave at 30 seconds in defrosting mode. Cooking times will vary depending on the amount of honey you want to melt plus the relative strength (rated power) of your microwave. But start slowly at low temperatures. Defrosting mode can take a couple of extra minutes, but you won't lose a lot of beneficial enzymes. [[Image: Liquify Honey Step 3.webp | center | 550px]
   • Experiment to find what works for your conditions, but experiment carefully. At temperatures above 37.8 ° C, the aroma of honey changes; above 49 ° C, useful enzymes in honey cease to work.
4. 4 Check the liquefaction on the outside of the honey jar after 30 seconds. If the honey begins to melt, stir it to help transfer heat. If the honey hasn't started to liquefy, continue heating in the microwave for 30 seconds until some of the crystals begin to liquefy.
5. 5 Heat in the microwave and then stir at 15 to 30 seconds intervals until the honey is completely runny. If most of the honey has melted, but some stubborn crystals remain, you can finish the job by hand by stirring the honey vigorously instead of heating it.

Method 2 of 3: Melting honey with warm water

1. 1
   • Melt honey in a water bath if you are meticulous about preserving natural enzymes. Many people use honey in their diet because it contains enzymes that aid in digestion and improve overall health. If you are one of them, use a warm water bath for best results with a crystallized mass of solid honey.
2. 2 As stated above, a microwave oven can not only affect the taste of honey, it can also heat the honey beyond the point at which its enzymes can survive. Since it is much easier to control the temperature of the water bath, you are less likely to lose the positive aspects of honey using this method.
   • Transfer the honey to a glass jar if necessary. If you can, don't take plastic containers; they are not only smaller (it is very likely to knock honey over), they also conduct heat worse.
3. 3 Fill a large saucepan with water and gently heat it to about 35 ° - 40 ° C. After the water has reached about 40 ° C, remove the pan from the heat source. The water will continue to heat up even after it is removed from the heat source.
4. 4 If you don't have a thermometer to accurately measure the temperature of the water, watch when bubbles begin to form at the edges of the pot. Small bubbles begin to form at 40 ° C. At 40 ° C, you should still be able to dip your finger in water without any problem.
   • When heating, do not exceed 46 ° C. If in doubt about the temperature of the water, let it cool down and start over. Honey heated above 46 ° is no longer considered unprocessed.
   • Immerse crystallized honey in warm water. Open a jar of honey and gently place the honey in a water bath. Wait until warm water begins to break down the glucose crystals on the side walls of the honey jar.
5. 5 Stir the honey periodically to speed up the liquefaction. Crystallized honey is a poor heat conductor; stirring will help transfer heat more evenly along the sides of the jar to the center of the honey.
6. 6 Remove the honey from the water bath when it is completely runny. Since the water bath - removed from the heat source - will only get colder, you are out of danger of overheating the honey if you just leave it in the water bath. Stir occasionally for best results; otherwise, leave it and forget it.

Method 3 of 3: Prevent Crystallization

1. 1 Stir the honey crystals to create friction. Stirring the honey with a strong spoon will cause friction. Anyone who has been bitten by a venomous snake (or a friction burn) knows first-hand that the very rapid rubbing of two surfaces creates heat. This heat helps to liquefy the honey. So if you have a lump of crystallized honey and don't have a microwave or burner, or just want to try something new, stir vigorously for 30 seconds to a minute and see if the problem is resolved.
2. 2 If you are trying to prevent crystallization in the first place, depending on the type of honey, you will have to determine how quickly it crystallizes. High glucose honey will crystallize much faster than low glucose honey. So honey from alfalfa, cotton, and dandelion crystallizes much faster than honey from sage or fruit trees and bushes. Stirring these types of honey is just a delay tactic.
   • Strain the raw honey through a microfilter to trap small particles that accelerate crystallization.Small particles such as pollen, wax flakes, and air bubbles become "foci" of crystallization if left in honey. Remove them with a polyester microfilter and extend the life of your liquefied honey.
3. 3 If you don't have a microfilter, use a thin nylon cloth or even cheesecloth over the mesh as a filter.
   • Avoid storing honey in cold cabinets or refrigerators to keep it liquid for longer. The ideal storage temperature for honey is between 21 ° and 27 ° C. Try storing honey at a controlled temperature.
4. 4 If you see sugar crystals forming, apply gentle heat to prevent further crystallization. As soon as you notice crystals forming, liquefy them. Crystals will accelerate the growth of other crystals, so be careful not to liquefy honey as often.
5. 5 Ready.

Tips

• Do not heat honey over 60 degrees Celsius (higher temperatures will destroy the natural valuable properties of honey and also change the taste).
• Store honey at room temperature to slow down granulation (cold storage speeds up the granulation process).
• Do not add water to granulated honey. In order to melt, you only need heat.

Warnings

• Be careful with how much honey you use, never go overboard with sweets.
• If water gets in by mistake, the honey will most likely turn into a type of mead.