Mixing at a too low temperature?

[franinfrance]

Hi there

I have just been experimenting with the room temperature (energy exchange) method of melting and mixing.
I have made three batches - the first I started to stick blend when it was about 95degrees and it has turned out fine. The second batch, after 24 hours, is soft cheese still, and crumbly. I think it was only 90degrees at stick blending. The third I have just completed and it doesn't feel warm in the tin (I am not bringing any of them to gel).
I have a horrible feeling this third could go the way of the second. Boo!! Can I rescue it do you think by putting it in the oven as it's still fresh? Trying to do a CPOP? Any thoughts?

I WILL get the hang of this!! Right after a glass of wine:shifty:

 

[dixiedragon]

Just completed, as in a few minutes ago? If so, you could throw it in the oven and force gel. In my experience, when soaping at a lower temp, you need to stick blend more, bc you can't rely on as much on the saponification reaction to hold things together, b/c the reaction is happening more slowly.

 

[franinfrance]

Thanks Dixiedragon. Yes, it was just a few minutes ago and I panicked and threw it into the oven as you have suggested - 170degrees for 2 hours is what I read. I didn't know whether it would work but I get it from what you have said - that lower temperatures saponify more slowly so maybe I just need to be a bit more patient before I cut the second lot and maybe this third lot would have found it's way to setting up well anyway - but if I cpop it, I take less of a chance I guess.

I might go back to the normal CP method though. Particularly as I'm only making 1 pound batches, as I experiment with different recipes, which means they cool down more quickly I suppose.

Many thanks for your quick reply!!