G
Guest
I am wondering how Fresh goatsmilk used in place of water would differ from the evaporated variety. My brain says the evaporated has less water and might be more like using a cream. Would water need to be added to the evaporated or would it still work? Would the evaporated make a richer bar? Would it be more appropriate to use the fresh milk in place of the water and to add the evaporated at trace? I have seen some recipes that add the milk at trace. Is there more concern about scorching and the sugars with concentrated milks?
I also wonder about what If I simmered down goatsmilk or evaporated untill it turned into a cream. What would that do to a bar?
I had some of the fresh milk a few days ago I purchased for soap making... but it was too yummy.. now I just have the canned evaporated from Wal-Mart. Tehehe.
Thanks!
Oh, PS. I would like to make a batch of goatsmilk HP. What I have made so far is CP and the waiting is the hardest part!
~BB
I also wonder about what If I simmered down goatsmilk or evaporated untill it turned into a cream. What would that do to a bar?
I had some of the fresh milk a few days ago I purchased for soap making... but it was too yummy.. now I just have the canned evaporated from Wal-Mart. Tehehe.
Thanks!
Oh, PS. I would like to make a batch of goatsmilk HP. What I have made so far is CP and the waiting is the hardest part!
~BB