OLD FASHIONED LYE SOAP RECIPE RECIPES

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HOMEMADE GOAT MILK SOAP RECIPE FOR GLOWING SKIN



Homemade Goat Milk Soap Recipe for Glowing Skin image

This cold process bar combines goats milk with shea butter, olive oil, and more. A gentle, cleansing, beautiful soap recipe.

Provided by Katie Shaw

Total Time 1500 minutes

Prep Time 60 minutes

Yield 10

Number Of Ingredients 9

3 ounces almond oil
2 ounces castor oil
10 ounces coconut oil
10 ounces olive oil
6 ounces palm oil
3 ounces shea butter
1 ounce beeswax
4.91 ounces lye
12 ounces goat milk ((or combine 1 ounce powdered goat milk and 11 ounces water))

Steps:

  • Prepare the goat milk by freezing for a few hours until it reaches a slushy consistency.
  • Add the lye to the partially frozen milk and stir until completely blended. It will melt, heat up, and may change color. Set aside in a safe place.
  • Measure the oils, butters, and beeswax and melt over low heat until completely melted and heated to 140 degrees. Set aside to cool. Prepare your soap mold and any color or fragrance you are using.
  • When the milk and oils have cooled to about 110 degrees, pour the milk into the melted oils and blend using a stick blender. Mix until "trace" is achieved, or the soap thickens slightly and a trail of soap rests on top of the batter rather than immediately sinking in. Add desired fragrance or color, stirring in by hand.
  • Pour into soap mold, gently smoothing out top. Place in fridge or freezer to avoid cracking. Un-mold after 24 hours, cut into bars, and allow to cure for 2 weeks before using.

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LUTEFISK RECIPE – NORWEGIAN HERITAGE.INFO
Nov 05, 2020 · LUTEFISK RECIPE. Lutefisk is a traditional dish of the Nordic countries made from air-dried whitefish and soda lye. In Norway and Sweden, it is called lutfisk, while in Finland it is known as lipeäkala. Its name literally means “lye fish”, owing to the fact that it is processed with caustic soda or potash lye…
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Old leftover bagged salad like coleslaw is perfect for this and better than throwing it out. If I have some, I'll chuck in leftover wine. I keep veg peelings, bacon rind, meat fat etc in small food bags in the freezer just to make stock. Maybe I'm old fashioned …
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