Milk fat is the amount of fat in milk. You know, when you buy milk (gasp! - haven't done that in five years ), it says 2%? That's 2% milk fat. Homogenized ("homo") milk is, I believe, standardized at 3 or 3.5%.
Milk straight from the cow or goat can be quite a bit higher, depending on the breed, stage of lactation, individual, etc.
I would have thought that if they meant clarified butter, they would say so?
Isn't butter made with heavy cream though? That is why I thought it was butter, after doing some research, butter is the highest milk fat that I can find excluding Anhydrous Milk Fat.
Here it says that butter is 80% milk fat, so if I reduced the water in a recipe to 20% of the butter content, might it work?
Well, I am trying it today. I will post on here how it works. I am just making a small batch to see how it comes out. I didn't discount the water, I just upped the amount of butter and only SF to 5%. Now that I think about it, I SHOULD have just discounted the water. Oh well, we will see how this turns out.
I tried this today with butter, so far, it looks good. It set up fast even though I poured it after a very short light trace.
My recipe was
Lard 6oz
Coconut 4oz
Milk Fat (butter) 4 oz
Soybean Oil 2oz
Castor 4 oz
I did a water discount to 5.8 from 6.6 to make up for the water in the butter and then I added .8 oz to the butter to make up for the water in the butter....oops...lol
Superfat at 5%
Lye at 2.863
I added sugar and silk to the lye water. I did not put fragrance in it because I wanted a test batch but I did add some heavily scented HP embeds that I made of all different Pop Micas. I also did not color the base for the same reason.
The quality numbers are
Hardness 41
Cleansing 17
Conditioning 50
Bubbly 35
Creamy 42
Iodine 55
INS 157
From SoapCalc.
I will post pics when I get my new camera. YEAH!!!
This post is 10 years old. None of the posters have been here in years. You’d be better off to start a new thread with your question relating to what you are doing.