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  • What is raw honey?
    Raw honey is honey that has never been heat pasteurized. Pasteurization destroys the beneficial enzymes and vitamins that make honey so good for you. In addition, raw honey is not filtered. All the pollen is still present in the honey.
  • Why does my honey crystallize?
    All natural, raw honey will eventually crystallize. To be scientific, honey is a super-saturated sugar solution that is inherently unstable. The sugars want to become stable and they do that by crystallizing. This is a natural process and in no way makes the honey inedible. Raw honey takes anywhere from a few months to a year or more to crystallize, depending on the ratio of natural sugars present.
  • What do I do when my honey crystallizes?
    Don't panic. Your honey is still completely edible, it's just harder to get out of the container. To reliquify crystallized honey: Fill a pan with hot water from the tap (as hot as you can get it). You may also heat it on the stove, but never bring it to boiling! Remove the pan from your heat source and place your container of honey in the warm water. You may have to swish it around, or stir the honey to help speed up the process. Keep the water warm--you may need to change the water several times. The warm water will melt the sugar crystals and your honey will be liquid again. To save time and effort, try this warm water bath when your honey first starts to get cloudy. That's the first stage of crystallization and is more quickly reversed.
  • What is creamed honey? Is there cream in it?
    Creamed honey is pure honey in a solid, spreadable form. There is nothing added to the honey, it is still pure honey. It is put through a process of slow, gentle refrigeration to get that creamy texture. It will never crystallize further and will never get sugary or "crunchy". Do not refrigerate creamed honey. Keep it on the shelf next to your peanut butter.
  • How is creamed honey made?
    There are several methods of making creamed honey, but the method Happy Bees uses involves slow, gentle refrigeration. A quantity of previously creamed honey (the starter) is added to liquid honey, gently stirred and mixed together, and then refrigerated at 57 degrees for about 3 to 4 weeks. The honey crystallizes during this time.The starter and the refrigeration are what give the honey a smooth matrix to crystallize around. If the starter is gritty or sugary, the end product will be the same. Premium creamed honey should feel buttery on your tongue.
  • What is honey butter?
    Honey butter is another name for creamed honey. There is no butter in it. It's also known as whipped honey. In Scandinavia, it's known as hand-slung honey. In Europe, it's European Style. No matter what you call it, it's delicious!
  • What is an apiary?
    That's easy. An apiary is a place where honey bees (Apis mellifera) are kept. Also known as a bee yard.
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