Salt Bars with Coconut Milk Lye Solution
Formula: 45 oz oil weight
21% Coconut Oil
6% Castor Oil
46% Olive Oil
11% Mango Butter
16% Palm Oil
36% water
7% superfat (in formula) and 2% post cook of Apricot Kernel Oil)
30% of oil weight (13.50 oz) Pink Himalayan Salt added post cook.
Oils + 2 TBS of white kaolin clay were heated to 181 while the lye solution was only 119 due to frozen coconut milk used as liquid for dissolving the lye. After adding lye solution to heated oils, my temperature was 141, so I didn't consider this to be high temperature hot process, but rather a standard crock pot cook. Regardless, it only took 10-12 minutes to reach Vaseline stage. Post cook, I added 2 TBS of yogurt (room temperature), 3 oz of warm coconut milk that I reserved from the cook, 2 TBS of apple cider vinegar, 2 TBS of sodium lactate (these were stirred together and kept warm before adding). My extra superfat was also kept warm on the stove and added post cook, as was my fragrance blend. I added the salt to the entire base, then mixed a portion of soap to color in separate container and colored with rhubarb root powder. It did turn an ugly brown color, but it changed to a pretty pink while cooling. Cut after 5 hours in the freezer.
6 авг 2021
