45. Processing Your Honey :

Simple Processing Steps for Hobby Beekeepers.

After harvesting honey, many hobby beekeepers choose to process it to improve its texture, appearance, and shelf life. While raw honey straight from the comb is perfectly edible, processing can make it easier to handle and more appealing to consumers.

Simple Processing Steps for Hobby Beekeepers

1. Straining / Filtering

Purpose: Removes wax particles, bee parts, propolis flakes, and other debris.

How: Use a coarse kitchen strainer or honey strainer (double sieve: one coarse, one fine).

Let honey flow by gravity—avoid pressing, which pushes wax into the honey.

2. Settling (Clarification)

Purpose: Removes fine bubbles and small debris that float to the top.

How: Pour strained honey into a clean bucket or settling tank.

Cover and let it rest for 24–48 hours at room temperature.

Skim off foam and impurities from the surface.

3. Gentle Warming (Optional)

Purpose: Reduces viscosity, helps bubbles rise, and delays crystallisation.

How: Warm honey slowly in a water bath (≤ 40°C / 104°F).

Never overheat—high temperatures destroy enzymes, aroma, and quality.

4. Creaming (Optional for Smooth Texture)

Purpose: Controls crystallisation to produce smooth, spreadable “creamed honey.”

How: Mix liquid honey with a small amount of fine-grained creamed honey (a “seed”).

Store at 14°C (57°F) for 1–2 weeks, stirring occasionally.

Result: uniform, smooth texture instead of coarse crystals.

5. Proper Storage

Purpose: Preserve freshness, aroma, and enzymes.

How: Use airtight glass jars or food-grade plastic.

Keep in a cool, dry, dark place.

Avoid moisture contamination (prevents fermentation).

Creaming (Crystallised or Whipped Honey)

Creaming is a method of controlling honey crystallisation to produce a smooth, spreadable texture. All natural honey crystallises over time, but creaming ensures the crystals remain fine and uniform. This is done by mixing a small amount of already-creamed honey (called a seed batch) into liquid honey. The mixture is stored at cool temperatures (around 14°C or 57°F) and stirred occasionally for several days. The result is a buttery consistency that many people prefer on toast or in tea.

Heating (Gently, If at All)

Heating honey is sometimes done to dissolve unwanted crystals or to facilitate bottling. However, excessive heat can destroy enzymes, antioxidants, and the delicate flavour of honey. For best results, honey should not be heated above 40°C (104°F). Gentle warming in a water bath is ideal. Avoid microwaves or direct flame heating, as these can degrade the quality and increase HMF (hydroxymethylfurfural), a compound harmful to bees.

Bottling and Storage

Once filtered (if desired), honey should be bottled in clean, dry, food-grade jars. Glass or high-quality plastic containers are best. Honey absorbs moisture from the air, so lids must be airtight to prevent fermentation—store bottles in a cool, dark place away from sunlight. Properly bottled honey can last indefinitely without spoiling.

By understanding these simple steps, hobbyists can offer honey that is not only delicious but also long-lasting and visually appealing.