Public Recipe

Whipped Bar Base

mixed · 100 g oil load · 5% superfat · 3 views · 0 saves

Melt the oils together in a large (non-aluminum) heavy bottomed pot over medium heat or crockpot. Weigh out the water into a large, dishwasher safe jug. Weigh out the KOH carefully into a small container. Weigh out the NaOH carefully into another small container. Add one type of lye to the water, swirling it gently to dissolve it. Once the first has dissolved, add the other and swirl to combine. The lye water will bubble and steam—avoid inhaling the emissions. Because both NaOH and KOH are strong bases they won’t react with one another, but you still shouldn’t inhale the gasses Once the oils have melted, turn the heat down to low (2/10 or so) and add the lye water. No need to worry about matching temperatures here! Get out your immersion blender and start blending to reach trace—this will take quite some time. After 20–30 minutes of stirring and blending, you will eventually end up with something the texture of pudding or applesauce. At this point, switch out the emulsion blender for a flexible spatula—we have achieved trace and are now cooking the paste. Stir as the mixture continues to cook. There are a lot of cooking stages that you can apparently witness, but all I saw using this hot processed method was runny mashed potatoes to thick mashed potatoes to a less clumpy creamed butter like paste (no translucent vaseline stage here). With cream soap we are looking for a sort of lumpy/dry mashed potato stage after the creamed butter stage. Once you’re there, do a zap test to confirm it’s done (aka touch a small amount of the past [let it cool first!] to your tongue—it shouldn’t “zap”). You’ll want to store most of the paste to dilute as needed—mason jars are great for that.