I just finished batch number three in my 4" mold. It's orange/lavender, using 100% goat milk, 36% goat tallow and EOs. I stick blended a lot less than my first batches and it came to trace in a much slower amount of time, though it did firm up fast when I separated it for essential oil/coloring.
The orange EO is the only color I used, and I added a little orange peel powder to the orange half. I tried an in-the-pot swirl, but the white set up a lot faster than the orange and sank to the bottom. I tried to pull some up with a spoon after I poured it, but I may have just mixed it together. I can see some swirling maybe (I hope) through the mold. It'll be fun to see what it looks like after I cut it. How long should I wait to cut it?
I'm trying not to let it gel. My oils were around 100° when I mixed the 85ish degree lye solution. The milk/lye solution did get up to 100 degrees, so I may have a scorched batch on my hands. As soon as I got it in the mold I put plastic wrap on it and set it outside in the 35 degree (F) weather. How do people check for gelling? My infrared thermometer said the surface temperature was around 80 degrees when I put it out, and 78 degrees half an hour later. But would surface temp tell me what's happening inside the loaf?
Edited for spelling and grammar. Twice.![Face with rolling eyes :rolling_eyes: 🙄](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f644.png)
The orange EO is the only color I used, and I added a little orange peel powder to the orange half. I tried an in-the-pot swirl, but the white set up a lot faster than the orange and sank to the bottom. I tried to pull some up with a spoon after I poured it, but I may have just mixed it together. I can see some swirling maybe (I hope) through the mold. It'll be fun to see what it looks like after I cut it. How long should I wait to cut it?
I'm trying not to let it gel. My oils were around 100° when I mixed the 85ish degree lye solution. The milk/lye solution did get up to 100 degrees, so I may have a scorched batch on my hands. As soon as I got it in the mold I put plastic wrap on it and set it outside in the 35 degree (F) weather. How do people check for gelling? My infrared thermometer said the surface temperature was around 80 degrees when I put it out, and 78 degrees half an hour later. But would surface temp tell me what's happening inside the loaf?
Edited for spelling and grammar. Twice.
![Face with rolling eyes :rolling_eyes: 🙄](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f644.png)
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