When you put honey in the fridge, a few things can happen due to the low temperature:
Crystallization: Honey is a natural product with a high concentration of sugars, mainly fructose and glucose. When you refrigerate honey, the cold temperature can cause some of the sugars to crystallize, leading to a change in its texture. The honey may become thicker and grainy as the sugars form small crystals. This is a natural process and does not indicate that the honey has gone bad.
Hardening: Refrigeration can cause honey to harden, making it more difficult to pour or spread. As the honey cools down, its viscosity increases, and it may solidify to some extent. However, this doesn't affect its quality, and you can easily soften it by gently warming it.
Separation: Honey might separate into layers in the fridge, with a clearer, more liquid portion at the top and a thicker, more crystallized portion at the bottom. Again, this is a natural process and can be reversed by gently warming and stirring the honey to homogenize it.
Absorption of Odors: Honey can absorb odors from the fridge if it's not stored in an airtight container. Honey has the ability to absorb surrounding aromas, so it's best to keep it well-sealed to maintain its own distinct flavor.
To address the changes that occur in refrigerated honey, you can follow these steps:
If the honey crystallizes, you can gently warm the container by placing it in a bowl of warm water or using a microwave on low power to melt the crystals. Be cautious not to overheat it, as excessive heat can degrade the honey's quality.
To soften hardened honey, place the container in a warm location or in warm water until it returns to its desired consistency.
If the honey separates into layers, simply warm and stir it to combine the layers back together.
It's worth noting that refrigeration is not necessary to store honey. In fact, storing honey at room temperature in a dry and cool place is generally sufficient to keep it fresh and prevent spoilage. Honey has a naturally long shelf life due to its low water content and acidic pH, which create an inhospitable environment for bacteria and other microorganisms.