Thursday, January 17, 2008
Soap Recipe
Posted in Soapmaking
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I cold process my own base soap: 60% Palm Oil 20% coconut oil 10% olive oil 10% castor oil (5% superfat) You can also use a store-bought unscented base soap if you would like. I then rebatch by 1. filling a 3.5 ltr crockpot with soap shreds & 1 liter goat's milk 2. as it melts, I stir periodically and add soap shreds and more milk to fill pot. This is not precise. I just keep stirring and adding until I have a pot full of a thick creamy pudding-like substance (most rebatch instructions call for mashed potato consistancy, but I don't like it. doesn't mold well) 3. when it is evenly melted and I am happy with the consistancy I use a stick blender to blend it smooth. 4. add 1/2 cup oil (I use palm, olive, castor, shea butter, cocoa butter or a combination of these) use stick blender to blend smooth. If I am adding honey, I add 1/4 cup now. 5. let it cool, stirring often to 120-130 degrees then add 1 oz of lavender or other essential oils. (I wait to cool so that the oils don't evaporate) 6. pour into molds (spraying molds with cooking spray aids removal) 7. let set overnight then unmold and dry on a rack. the soap will be like cold butter when you first remove them from the mold. It takes about 4 weeks for mine to dry and they do shrink some, but evenly. enjoy! Melanie in Greece http://www.avravounou.gr |
Tuesday, January 15, 2008
Soaping Day
Posted in Soapmaking
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I spent the day making: Laundry Soap Gel Lavender Olive Oil Goat's Milk Soap Cleopatra Goat's Milk Soap (contains honey and a blend of floral essential oils, pure luxury!) The weather was foggy, but pleasant. Missy, our new horse is settling in well. The three Saanen goats are due to kid mid-February and are healthy and content. I have 6 Sar Planinac (livestock guardian dogs) puppies ready to go to new homes. What wonderful little teddy bears! Dinner: Gianni's Greek Baked Beans (Gigantes sto fourno) (giant white beans boiled then mixed with chunky tomato sauce, onion, parsley, olive oil, salt & pepper and baked until beans are tender) steamed dandelion greens with hot pepper vinegar & olive oil beets & beet greens boiled and served with minced garlic, balsamic vinegar & olive oil salad (lettuce, green onion, fresh dill, lemon juice & olive oil) Yum! Melanie in Greece http://www.avravounou.gr |