True raw honey will crystalize more quickly than processed honey when kept at lower temperatures. Crystallization is not a sign that your honey has gone bad! It is a perfectly normal and safe process. In fact, it is the honey naturally preserving itself. You can eat honey when it is crystallized and many people enjoy the grainy texture spread on toast! If not, it is an easy process to get your honey back to a liquid state.
To avoid crystallization, do not keep it in cooler places like basements or fruit cellars. To decrystallize honey, place the bottle without the lid in a pot or large bowl. Pour warm water (between 95 and 110 degrees) around the bottle, ensuring no water is poured into the honey. Be careful not to heat over 110 degrees because you will lose the nutrients and benefits of the raw honey! Keep the heat low and indirect. Every five minutes, remove the bottle from the pan and stir. Then return to the pan. After it is back to a liquid state, allow the honey to cool before sealing the bottle again and storing at room temperature.
If you choose to bake with honey, be aware your goods will brown faster. To avoid this, it is recommended that you lower your heat by 25 degrees. The added bonus of raw honey is your baked goods will remain moist longer.
Our goal is to have happy and healthy patrons. Thank you again for choosing our products. If you have any ideas of additional offerings or recipes you would like to share, please send us an email at Telderers.RainbowsEndFarm@gmail.com or call us at (262) 224-5556