After uncapping, the white honey needs to be extracted from the comb. The goal is to do this gently to preserve the honey’s natural characteristics.
Fine mesh filters or cheesecloths are used, without pressure or heat. Unlike commercial honey, white honey is never pasteurized, as heating can alter its taste and health properties.
After filtering, the honey is poured into jars or containers. This process is done with great care to prevent exposure to air and moisture, which can affect its shelf life.
White honey is stored in cool, dark environments. Because it naturally crystallizes more quickly than other types of honey, its creamy texture becomes smoother over time. This natural crystallization is a sign of quality and purity.

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