I just started using 1% ppo citric acid to reduce the likelihood of soap scum and rancidity. Of course, since 10g citric acid neutralizes 6g of NaOH, I counteract this addition of citric acid with an excess of NaOH.
My impression is that many soapers use 1 to 2% citric acid for bars as a...
I have been an amateur soaper for a a few years and loving it!
Although I dabble mostly in hot and cold processed bar soaps. my repertoire also includes just a few adventures with cream and liquid soaps.
As my username might suggest, my adventures often involve botanicals, mostly...
Black Cherry Soap #2. Small batch (2 bars) of soap made with black cherries for SCC Food & Drink challenge. Method described in this thread: https://www.soapmakingforum.com/threads/black-cherries-soap.75512/
Made for SCC June 2019 challenge, advanced category, using 1:8 ratio of food to oils. I puréed the cherries, prepared natural colorants, created the water replacement drinks from scratch & made this soap via CPOP. Smells divine, like baked goods, no added fragrance. Link https://tinyurl.com/yxmkwecl
Hi everyone! I am fairly new here and have been making soap for about 4 months now, both bar and liquid, so I am no where near a expert!
I have been reading some recipes where they are using beer as the liquid. My question is; what benefits are there from using beer in your soap? I am in need...