Help me w/my raw honey

[grcelizabeth]

AHHHHH! I looooove my raw honey and all the tremendous benefits, but the problem is getting it smooth enough to spread or use without heating too much to get rid of the enzymes and special components. I heated the big container a little from rock hard and it's been sitting for a long time and went back to rock hard. Do I really have to heat it every time I want to use it?

[elleystar]

Hmm, none of my raw honey has EVER gone rock hard. I've had non-raw honey do that a lot though, a total pain. Where did you get the honey from? And how warm is your kitchen?

[grcelizabeth]

It's not hard as a rock, but very challenging to scoop out. It's natural raw honey from bees, no flowers even nearby the area. I don't know how warm my kitchen is, probably somewhere around 62-65 degrees. I know, we keep it colder to save $.

Originally Posted by elleystar

Hmm, none of my raw honey has EVER gone rock hard. I've had non-raw honey do that a lot though, a total pain. Where did you get the honey from? And how warm is your kitchen?

[elleystar]

Well I just went and poked at my honey I keep it in my pantry which is around 60 degrees or colder. I'd say it's about like natural PB after you take it out of the fridge...kinda firm but still do-able if you wanted to spread it. I wish I could be more helpful! How was it when you bought it...was it nice and spreadable then, or has it always been kind of ornery?

[cristeen]

Is it just firm, or is it crystallized? Fluidity and crystallization is dependent upon the type of flower the pollen comes from. There are certain types that crystallize within days, and some that never crystallize. Some are uber-thick, and some are thin and almost watery. It may just be the type that you have.

Honestly, I'd portion it out into smaller containers, which will make it easier to use quickly and so that you're not having to heat the entire thing repeatedly, which increases the risk of over-heating it.