honeysuds
Well-Known Member
- Joined
- Nov 11, 2012
- Messages
- 159
- Reaction score
- 121
Long story--I have really been on a huge "food" soap kick and for the most part its been successful. There were 2 instances where I ran into an issue, the first being a cranberry soap, which was my own stupid fault. I was making 1/2 size of my normal batch, but forgot to measure the amount of puree so when I added it to the lye water it must have neutralized alot of the lye. That loaf looked beautiful on the outside, but when I cut it there was a layer of unsaponified fat in the loaf running the entire length. I cut it into bars, let it cure, and managed to salvage it for personal use.
Today I made a tomato soup soap for my hubby with tomato puree & powdered goat milk. I MEASURED this time 1oz of puree, and 2 TBSP of powdered milk, added at trace, everything went beautifully. I put it in my oven (not for cpop just to keep it out of the way which I always do). I check on my soaps every 30 minutes or so, they usually fully gel on their own which this one did, but it seemed a lot hotter than usual so I took it out of oven and noticed it was a lot more liquid than my other soaps would be at that point. Placed it on the table with fan on it to blow off the heat and it returned to normal color and consistency. I just cut it and noticed again excess oil, nothing like the cranberry loaf but just oily little spots on every side I cut.
Sooo is there something I can do to help prevent this when working with acidic foods? A little extra lye? A little less puree? I've successfully done other food type soaps and never had an issue until these 2 batches.
Today I made a tomato soup soap for my hubby with tomato puree & powdered goat milk. I MEASURED this time 1oz of puree, and 2 TBSP of powdered milk, added at trace, everything went beautifully. I put it in my oven (not for cpop just to keep it out of the way which I always do). I check on my soaps every 30 minutes or so, they usually fully gel on their own which this one did, but it seemed a lot hotter than usual so I took it out of oven and noticed it was a lot more liquid than my other soaps would be at that point. Placed it on the table with fan on it to blow off the heat and it returned to normal color and consistency. I just cut it and noticed again excess oil, nothing like the cranberry loaf but just oily little spots on every side I cut.
Sooo is there something I can do to help prevent this when working with acidic foods? A little extra lye? A little less puree? I've successfully done other food type soaps and never had an issue until these 2 batches.