There can be several reasons why you would like to blend honey. The fresh, raw one has a thick consistency but, if you melt it, it becomes more liquid and easier to use. Old honey tends to crystallize and form granules and dissolving it brings it back to a more palatable consistency. There are times when it is necessary for this food to be more liquid to process it and incorporate it into recipes without altering its chemical composition.
Steps
Method 1 of 3: On the Stove
Step 1. Pour the honey into a glass jar with a spoon
Add as much as you like, the jar should be tall, at room temperature and with a lid. Close the latter without tightening it.
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A glass jar is the ideal container because it withstands high temperatures and at the same time transfers heat to the product.
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Remember that the jar must be at room temperature and not cold. If subjected to sudden changes in temperature, the glass breaks.
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The lid prevents water from accidentally coming into contact with the honey. However, this is not a strictly necessary component, especially if the jar is very tall.
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Step 2. Bring a saucepan of water to a boil
Remember that it must be half full and placed on the stove over high heat. Wait for the water to boil.
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Just before the water comes to a boil, check that there is enough to liquefy the honey. Put the jar inside and check the water level, which must be more or less equal to that of the honey.
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Step 3. Remove the saucepan from the heat
When the water starts to boil, remove it from the stove and place it on a heat-resistant surface.
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Alternatively, you can leave the water on the fire but reduce this to a minimum. Before adding the honey jar, however, make sure the boil has stopped. High temperatures do not affect the edibility of honey, but those above 38 ° C can destroy some beneficial nutrients.
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Step 4. Put the jar in hot water, it must touch the bottom of the pan so that it is completely surrounded
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If you have decided to put the lid on the jar, make sure it is just set down. It just has to prevent the water from coming into contact with the honey, while the air must be free to go out. If you tighten the lid too tightly, pressure builds up and the glass may break.
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Step 5. Mix the honey
From time to time remove the lid and mix the product while the jar is still in the water. By doing this, the heat is distributed and the honey melts more quickly and evenly.
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Continue like this until the honey is liquefied. If it is crystallized, you have to wait until there are no more visible granules. If, on the other hand, you are trying to thin the raw and very dense one, wait until it has the same consistency as the commercial one.
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The time required depends on the amount of honey and could range from 20 to 60 minutes.
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Step 6. Store the jar at room temperature
Once fluidized, remove the honey from the water and dry the container with a clean cloth. Close the cap tightly and place everything in the pantry, at room temperature, until you are ready to consume it.
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The ideal temperature range is between 20 ° C and 21 ° C. If it gets colder, the honey crystallizes. In addition, you must keep it away from sources of heat and humidity for the same reasons.
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Make sure the cap is airtight otherwise the product may lose its natural moisture and start to solidify.
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Method 2 of 3: In the Microwave
Step 1. Store the honey in a safe container for use in the microwave
A thick glass container, such as a canning jar, is usually fine. Put in a quantity of honey that is adequate for your needs.
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It is best to check that it is a material that can be put in the microwave before using it. This information is indicated on the bottom of the jar.
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Never use a metal jar.
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The plastic ones are rather discussed. Many are labeled as suitable for use in the microwave, but there is evidence that some chemical compounds present in plastic transfer to food during the heating process.
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Step 2. Heat the honey on medium power
Place the container in the oven, set the power to about half and heat for 30-40 seconds.
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The exact time varies according to the power of your appliance and the amount of honey.
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Watch the honey as it liquefies. If it feels completely melted before the time is up, turn off the microwave and remove the jar.
Melt Honey Step 8Bullet2 - Know that microwaving has been shown to slightly damage some of the beneficial nutrients in raw honey. If you are worried that it might happen, choose another casting technique.
Step 3. Mix the honey
Carefully remove the container from the microwave and mix the product with a spoon to distribute the heat. If there are still solid parts, reheat for another 20 seconds.
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Repeat the process as many times as necessary, heat at 20-second intervals and at 50% power. Remember to always mix between sessions.
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If the honey is crystallized, stop heating it when there are no more hard lumps. If, on the other hand, you just want to get a smoother consistency, don't put it back in the microwave once you have achieved the desired result.
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Step 4. Store the honey at room temperature, inside an airtight container and in a dry pantry
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The ideal temperature range is between 10 ° C and 21 ° C. Higher or lower thermal conditions accelerate the crystallization process. Avoid exposing the product to moisture.
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The container must be airtight to prevent the honey from losing its natural moisture.
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Method 3 of 3: By Dilution
Step 1. Add some water to the honey
With a spoon, pour some honey into a plate or small jar. Add fresh water (15ml at a time) and mix each time. Continue like this until it reaches the desired consistency.
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No heat is needed for this method.
Melt Honey Step 11Bullet1 - Since honey is not melting, it is not possible to use this method with the crystallized one but only with the thick one that must be added to drinks or used as a beauty product.
- The advantage of this technique is that it does not disperse any nutritional value and no benefit of honey; in fact, the use of heat increases the risk of cooking substances and making them useless.
- In addition to diluting the consistency of the honey, the water also dampens its flavor.
- The exact amount of water needed depends on how liquid the mixture must be and how intense the flavor must be. Usually, however, the water / honey ratio of 1: 1 is not exceeded.
Step 2. Return the mixture to the refrigerator
Although pure honey must be stored at room temperature, the "syrup" must be refrigerated and only kept for three weeks.
- After this period, the honey begins to lose its flavor and crystallize.
- Store diluted honey in an airtight container to prevent it from losing its natural moisture.
