Crystallization

• Honey develops its cloudy appearance as a result of crystallization. Honey consists mainly of several types of sugars in water. One of these, glucose, can spontaneously crystallize out of the solution. When this happens, glucose molecules detach from water molecules and bond to each other to form a crystalline structure. This structure traps other parts of the solution within its lattice, preventing the honey from flowing and giving it its opaque appearance. Crystallization can be caused by a number of factors.

The Seeds of Cloudiness

• One factor that contributes to crystallization is the presence of small particles in the honey around which crystals will form. These aren't necessarily contaminants -- it's normal for honey to contain small amounts of pollen, fragments of beeswax, other substances or even air bubbles. Larger producers tend to filter these out, however, leading to honey that's less likely to become cloudy. Organic honey, or honey from smaller producers, is more prone to clouding because of the typically higher level of particulates.

Temperature and Cloudiness

• Temperature can also play a role in determining whether honey becomes cloudy. New York University's Science Line reports that honey is best kept at around 70 degrees Fahrenheit. Cloudiness typically occurs at slightly lower temperatures than this, occurring in a range from 50 degrees F to room temperature. Below about 40 degrees F, honey will not crystallize. Even at the ideal temperature, however, crystallization can still occur.

Clarifying Matters

• Some people think of cloudy honey as spoiled, but it is still perfectly good. Any cloudiness can be removed by gently heating the honey. Simply place the jar in a pot of water and slowly heat it until it is warm. The ideal temperature is 120 F or slightly under. Don't overheat the honey or it will caramelize. Watch the honey and remove it from the heat once it's clarified and returned to a liquid state.