Formula: CP103 | Difficulty level: medium | Shelf life: min 12 months | Superfat 5% |
For details of the terms used and how to work, but also for your safety, please consult before COLD SOAP MAKING GUIDE |
This is a basic, simple recipe. It produces a white marble-like soap, good foaming, with high cleaning power, firm texture and pleasant neutral odour.
Ingredients for 1 kg of soap Coconut Oil RBD Sweet Almond oil Sodium hydroxide Distilled water |
Quantity 490 gr 160 gr 106 gr 247 gr |
1. Have all utensils and equipment ready on the workbench, within easy reach. Make the necessary ingredient measurements from the recipe.
2. In a heatproof bowl add the distilled water, over which, little by little, add the Sodium Hydroxide and stir slowly, carefully, until it dissolves completely and the solution becomes transparent. Allow the solution to cool to about 40°C.
3. Heat the oils in another heat-resistant vessel on a sea bath to approx. 40°C.
4. Transfer the oils to a container with a volume of more than 1000 ml, or use the vessel in which they were heated if it is large enough. Slowly pour the sodium hydroxide solution over the oils. Both should be of similar temperature.
Place the blender in the bowl and blend until the mixture is 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 to stand for 2 days in a cool place. Once the soap has hardened, remove from the mould and cut to size as desired
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.
If perfuming with essential oil or natural fragrance is desired, these are added before pouring into the moulds, by mixing, totalling about 30 g for the whole quantity in the recipe.