Yes ma’am. If you sit it in about 3 inches of water in a saucepan , turn the heat on low. It will start to soften up. As soon as it’s soft enough start stirring a little. Until it desolves. Let me know how it turns out! Thank you so much for watching.
A. I. is getting tricky. I love the little “glucose” slip up to make us think it is a real person. Thanks for the tip. I’ll definitely use it next time my honey grits up. LONG LIVE OUR A.I. OVERLORDS
My source. Dow Gardens WHY DOES RAW HONEY CRYSTALLIZE? Honey is a super-saturated solution of primarily two sugars: glucose and fructose. Just like with your powdered lemonade, it is a natural process for some of the sugars in a super-saturated solution to eventually come out of solution. All raw honey will crystallize due to glucose. Bits of pollen in raw honey provide an excellent substrate to encourage crystallization. Low water content in honey helps to keep if from fermenting, but also allows easier crystallization. Nectar from different flowers varies in its ratio of glucose to fructose and can influence how fast crystallization happens. When honey crystallizes, it becomes thicker (if tiny crystals are forming) and cloudy as more crystals form). Some crystallization results in a coarse sugary texture and some in a creamy texture. You can’t prevent it, but you can delay crystallization by keeping your honey in a warm location near the stove (not the cold cupboard against an outside wall). OVERCOMING HONEY CRYSTALLIZATION Use it anyway… it will melt in hot drinks, can be measured with spooning into a measuring cup the same volume as before. If you need that flowing golden liquid, place crystallized honey in a warm water bath of about 40°C (100°F) for 15 minutes or more until the crystals dissolve and the honey liquefies. Posted in Uncategorized
This has got to be one of the coziest kitchens I've ever seen :) Also thanks for the great tutorial.
Awwww thank you so much. I love my little Home. Thank you so much much for watching. ♥️
Great idea. Thanks for showing us this...
Thanks so much for watching.
I’ve heard of this whipped honey. It won’t turn crystallized again?
Didn’t realize it’s so easy!
Yes it can crystallize again! It’s just the nature of raw honey!
@@littlebitahomestead6891if you put in safe place it won't crystalized
My crystallization has turned into a rock in a glass quart jar. Have any bright ideas to even get it out of the jar... please??
Yes ma’am. If you sit it in about 3 inches of water in a saucepan , turn the heat on low. It will start to soften up. As soon as it’s soft enough start stirring a little. Until it desolves. Let me know how it turns out! Thank you so much for watching.
A. I. is getting tricky.
I love the little “glucose” slip up to make us think it is a real person.
Thanks for the tip.
I’ll definitely use it next time my honey grits up.
LONG LIVE OUR A.I.
OVERLORDS
Nope. Actually just me.. I think I made up my own word .. precipitated.. it’s not as easy as people think.. but thanks for watching. I guess..
My source. Dow Gardens WHY DOES RAW HONEY CRYSTALLIZE?
Honey is a super-saturated solution of primarily two sugars: glucose and fructose. Just like with your powdered lemonade, it is a natural process for some of the sugars in a super-saturated solution to eventually come out of solution. All raw honey will crystallize due to glucose.
Bits of pollen in raw honey provide an excellent substrate to encourage crystallization.
Low water content in honey helps to keep if from fermenting, but also allows easier crystallization.
Nectar from different flowers varies in its ratio of glucose to fructose and can influence how fast crystallization happens.
When honey crystallizes, it becomes thicker (if tiny crystals are forming) and cloudy as more crystals form). Some crystallization results in a coarse sugary texture and some in a creamy texture. You can’t prevent it, but you can delay crystallization by keeping your honey in a warm location near the stove (not the cold cupboard against an outside wall).
OVERCOMING HONEY CRYSTALLIZATION
Use it anyway… it will melt in hot drinks, can be measured with spooning into a measuring cup the same volume as before.
If you need that flowing golden liquid, place crystallized honey in a warm water bath of about 40°C (100°F) for 15 minutes or more until the crystals dissolve and the honey liquefies.
Posted in Uncategorized
Among other sourced to make sure I was giving correct information. As best as I can.
U think this is AI generated n not a person making a vid??
@@YeshuaKingMessiah
Absolutely not
I was just tricking but tricks aren’t funny if you have to explain it.
Thanks again for the honey tips