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What makes honey cloudy?

Updated: 4/28/2022
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15y ago

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Nectar is a complex mixture of sugars which differs from one flower type to another. Bee enzymes break some of these sugars down (for example, sucrose into fructose and glucose), so honey consists mainly of fructose and glucose, the proportions of these depend on the flowers from which the bees gathered nectar.

Honey that is mainly fructose will usually remain clear and runny, but honey that is mainly glucose tends to crystalize and become solid. Honey that is a more equal mixture of the two will start clear, but over time small crystals of sugar will form. At first the honey will just appear a little cloudy, and eventually it will thicken and solidify.

This in no way affects the flavour or the quality of the honey -- there is nothing 'wrong' with it. It is a perfectly natural process.

If you want to clear honey which is becoming cloudy or has crystalized, loosen the jar lid, but don't remove it, and warm it gently, preferably in a water bath, up to a maximum of 60oC (140oF) until the crystals have dissolved. If you haven't got a thermometer, water this hot is about the hottest you can bear to keep your hand in. Don't overheat the honey or some of the sugar will start to caramelize and you will spoil the flavour.

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15y ago
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Q: What makes honey cloudy?
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