Why is my creamed honey hard?

Bees and the resulting honey production are affected by weather, just like the crops and flowers they forage. In the Canadian Prairies, a hot and dry summer can result in honey with a lower moisture content. Lower moisture honey doesn’t affect the taste or quality of our Canadian honey, but it does mean that our creamed honey is a bit harder than usual and may take some time to soften.
You also may not know that the freshest creamed honey is actually hard! This is because of the process for achieving the creamed texture. To produce creamed honey, one first takes a small amount of already creamed honey, called “seed honey”. This seed honey is mixed with liquid honey, churned, and cooled on our packing line. The honey is then packed in containers and stored in a cool area for a few days. This process creates a very smooth, even granulation effect throughout the honey, giving it a more solid, or a “creamed” texture. This process means that when it ships, the honey is very hard.
If you would like to help this process of softening up the honey, you can place the tub above your stove or in a warmer area of your house. It may take a couple of weeks for the product to soften up, giving you the creamy consistency you know and love!

Another trick to get that creamy texture you love is to insert a knife up and down throughout the container several times (not stirring) as this process helps separate the honey and allows for easier spreading.  See our video below!
We know that it’s not ideal that you can’t use the honey the moment you get it home from the store. The current texture of our creamed honey is simply an outcome of working with pure, natural honey and is not a food safety or quality issue. We are proud of the 100% pure Western Canadian honey that we pack on behalf of our beekeeper owners. We hope that the lovely taste of our Creamed Honey is worth the wait!