| Formula: CP101 | Difficulty level: medium | Shelf life: min 12 months | 0% superfat, 100% olive oil |
| For details of the terms used and how to work, and for your safety, please consult beforehand COLD PROCESS SOAP MAKING GUIDE |
Pure Castilian soap was first made centuries ago in Spain from 100% locally produced olive oil. This recipe is a very simple one, the soap obtained is quite soft, not particularly foamy but very gentle on the skin.
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Ingredients for 1 kg of soap Olive oil organic Sodium hydroxide Distilled water |
Quantity 660 gr 90 gr 250 gr |
1. Prepare all utensils and equipment on the work table, to be within reach. Carry out the necessary substance weighings from the recipe.
2. Add distilled water to a heat-resistant container, over which, little by little, add the Sodium Hydroxide and stir slowly, carefully, until it is completely dissolved and the solution becomes transparent. Allow the solution to cool to about 40°C.
3. Heat the oil in another heat-resistant container on a water bath to approx. 40°C.
4. Transfer the oil to a container with a volume of more than 1000 ml, or use the vessel in which the oil was heated if it is large enough. Slowly pour the sodium hydroxide solution over the oil. Both should be of similar temperature.
Place the blender in the bowl and blend until the mixture becomes the consistency of pudding.
5. Transfer the mixture to the chosen mould. Spray the surface of the soap with alcohol to prevent the formation of sodium carbonate. Cover the soap with foil and leave for 2 days in a cool place, during which time it will harden. Once the soap has hardened, you can remove it from the mould and cut to your liking.
6. The soap is then left to mature in a well-ventilated space on shelves or in covered boxes (but not closed to allow air circulation). Maturation takes a minimum of 4 weeks from the date of production, during which time the soap is not used as it is still reactive.
For best results, this type of soap should be left to mature for 6-12 months.
