maryann Posted February 25, 2007 Share Posted February 25, 2007 This is something that I'd like to try and I'm collecting info on it. I had a very sweet individual give me some links on making it and none mentioned preservatives. I searched here and read a thread saying a preservative should be used.I'm not real good w/ and try to stay away from any product that has water as an ingredient as that can grow stuff - and I can't control it easily. I tried emulsified butters and it seperated and grew white stuff on it. I don't want to attempt cream soap if the same can happen. After reading the instructions I sounded just like CP except the end product is creamy, which I assumed was from the KOH & NAOH and the method was a little different. What I mean w/out really knowing what I'm talking about is how will this grow anything, CP doesn't and they both have water as an ingredient ?I'm wondering how many people that make cream soap use a preservative?? What preservative (as the instructions I have doesn't mention this) and how much of it per pound ?Also this is creamy- turns stiff- then creamy again. When I whip it for a 2nd time can I over due it? How long do people wait to whip it- If I wait til its cured (10 days) to whip it can I ruin it- is there a window of time to doing this? Can I make a master batch and as I sell it add the FO?? If I can add it later- do I whip the FO in or just stir it in?TIA Quote Link to comment Share on other sites More sharing options...
Gene Posted February 25, 2007 Share Posted February 25, 2007 The water in CP evaporates.Cream soap has quite a bit of water and should be preserved.The texture will change several times with age, let it "rot" for a month before adding extra water.I have some cream soap that behave strangely, when cold it is thin, at 70 degrees it thickens Quote Link to comment Share on other sites More sharing options...
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