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2.2 ounces lye 3/4 cup cold water Optional ingredient: 1/4 teaspoon Pourette blue soap color Fragance: Fat temperature: 150 degrees F Directions: Add the lye-water to the fat. Stir constantly for the first 10 minutes and often during the first hour. Leave the soap in the stirring bowl for tow days. Stir the soap occasionally. Stir in the fragrant oil, pour the soap into molds and leave it six to twelve hours, then remove it from the molds; age eight weeks.
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8 ounces coconut oil
8 ounces olive oil
1/4 ounce beeswax
2.6 ounces lye
3/4 cup cold water
Optional ingredients:
1 tablespoon henna
1 tablespoon rosemary
1/8 teaspoon Pourette blue soap color
Fragrance:
1 teaspoon rosemary oil
1/8 teaspoon lemon grass oil
Fat temperature: 160 degrees F
Lye-water Temperature: 150 degrees F
Tracing time: 1 hour, 30 minutes
Time in molds: 24 hours
Place the soap in a freezer for 3 hours then remove it from the molds.
Age: 4 weeks
Directions:
Add the lye-water to the fat. Stir constantly for the first 10 minutes and often during the first hour. Leave the soap in the stirring bowl for tow days. Stir the soap occasionally. Stir in the fragrant oil, pour the soap into molds and leave it six to twelve hours, then remove it from the molds; age eight weeks.
Beeswax speeds the tracing time of olive oil to an amazing twelve minutes! If you are in a hurry to experience castile soap try this recipe for a soothing and sensual bath bar!
13 ounces olive oil
2 ounces beeswax
1 ounce palm oil
2.1 ounce lye
1 cup cold water
Fragrance:
1 teaspoon artificial bergamot oil
1 teaspoon sassafras oil
1/2 teaspoon jasmine perfume oil
1/4 teaspoon natural clove oil (leaf)
Fat temperature: 160 degrees F
Lye-water Temperature: 150 degrees F
Tracing time: 12 minutes
Time in molds: 24 hours
Place the soap in a freezer for 3 hours then remove it from the molds.
Age: 6 weeks
Hydrogenation
Hydrogenation is a chemical process that adds hydrogen to a substance. Liquid fats are often hydrogenated to solidify them and to improve their odor and flavor. Shortening is hydrogenated fat.