butter soap?

[GrandmaArial]

Has anyone ever tried making soap with butter? I saw on soap calc “milk fat (bovine)” and have been wondering about it. I have a lb of clarified butter in the refrigerator I need to use (hubby always over does when he makes shrimp scampi). Will it make the soap smell like butter, like olive oil leaves a slight scent? Will it color the butter? Anyone have any idea?

[jbren]

I've not used fresh butter, but I have used powdered dehydrated butter in my sheeps milk soap and it's wonderful!

[CareBear]

I've read on another forum that the results are stinky. I'll see if I can find the thread.

EGA: Went and did some reading and it says that most got a kinda foul stinky soap (over-ripe cheese) which is blamed on the buytric acid content of butter. But apparently someone got a bar made with bovine butter from someone else that wasn't awful - but she didn't like it either.

But yanno - try it and let us know!!

[GrandmaArial]

Thank you jbren and CareBear. I can’t imagine powdered dehydrated fat. How do that do that? I mean… dehydrating is takeing the liquid out, and in this case the liquid is the fat it’ self…what’s left? Oh well, it’s a new world since I was young and I better just accept it.

I don’t think I would want to make soap with just butter, even clarified butter is to unstable and likely to go rancid… and the dreaded orange spots I’ve read about and so far avoided will probably get me! I’m thinking maybe 30%, with coconut and/or palm kernel oil(s) and olive oil. Butter does contain a small amount of carotene like carrots, but not nearly as much, so I will assume it will color it a bit. So, what scent can I try that would help mellow over-ripe cheese? My husband loves limburger but I doubt even he would want to bathe in it.

Well, ill try it, nothing ventured nothing gained and the worst that can happen is I waste a few dollars of supplies but then I will learn something new.

Hubby just came in and read over my shoulder. His suggestion is garlic. What can I say, he’s “New Yuk” Italian.

[jbren]

The small amount of water is taken out, and what is left is processed with some milk solids...another added benefit!

[CareBear]

I did get a soap with powdered butter in a swap and it was pretty good. But I didn't keep it long so don't know how it stands up.

[jbren]

I did get a soap with powdered butter in a swap and it was pretty good. But I didn't keep it long so don't know how it stands up.

Howcome you didn't keep it, Carol?

I still have one left from this batch I made in December. The lather is phenomenal. The ingredients were:

Tallow

Coconut

Olive

Pai-Nya

Avocado

Butter Powder

Sheepsmilk Powder

Peach Nectar for half the liquid (on a whim)

Daystar's Buttermilk & HOney FO

[GrandmaArial]

What pretty pretty soap. Let's see if I can make something tht looks like that...

Thanks for the help. Im thinking the clarified butter with some milk solids. I thik honey would make a nice addition nutriant wise, but make the soap gel so hot would probabaly burn the milk. Maybe basil for scent, I wish I had some almond, maybe I'll wait til tomorrow after we go shopping. Only takes a couple hours to infuse some oil... butter almond... I think thats what I'll do.

Thank you both for the input and help.

[CareBear]

Howcome you didn't keep it, Carol?

Because I have about 3,000 bars of soaps and am working my way through them. Most stay at the sink or in the shower for 3-7 days and then I have to move along...

[jbren]

Gotcha. I just hate to throw away even a sliver of hand made soap! I've been cutting my swap soaps and sharing them with my daughter and sister in law.

[Soapmaker Man]

Your question got me to wondering, as I have seen this listed in the "oils, butters & fats" area there.

They are not referring to "butter" as we define it.

Here is a direct link to what they define "milk fat (bovine)" as;

http://www.soapcalc.com/faq.asp

Look at question #6 and click. The answer will be there for you to read.

Hope this helps. It answered if for me.

Paul....

[GrandmaArial]

Your question got me to wondering, as I have seen this listed in the "oils, butters & fats" area there.

They are not referring to "butter" as we define it.

Here is a direct link to what they define "milk fat (bovine)" as;

http://www.soapcalc.com/faq.asp

Look at question #6 and click. The answer will be there for you to read.

Hope this helps. It answered if for me.

Paul....

Yes, I know that, thank you Soapmaker Man. If you churn the cream it will separate into “buttermilk” and butter, the buttermilk contains most of the water found naturally in the cream. Then heat the butter and simmer slowly it will separate into pure, golden liquid fat and the remaining milk solids, and simmer off the rest of the water. Skim the milk solids and you have pure butterfat. This is called clarified butter, a wonderful decadent oil to cook with, has a high smoke point (compared to butter). We use it when we want a buttery taste in anything that needs a high cooking temperature as it avoids the scorched taste you can get with plain butter.

Here in the US by law any product labled "butter" must contain atleast 80% milk fat, so figure you will get about 12 to 13 oz. of clarified butter (pure milk fat) from 1 lb butter.

[Soapmaker Man]

Im sorry, my bad. Is that the same as ghee? I think they use it in India. I think it is used in Hindu Religous services. I love clarified butter on my lobster tail & shrimp.

Thanks for the info.

[CareBear]

Yes, clarified butter is ghee. Great to cook with, tho I prefer to leave in the salt and solids when I dip my lobster...

[GrandmaArial]

I believe ghee is the same except the milk is allowed to curdle (sour) before churning. I only know about sweet cream butter because I spent my adolescent years on a dairy farm. Yes, we churned our own butter from our own cows.

I hope you add a little garlic to that butter for your lobster. Its also great on steamed clams, well, anything from the ocean. Ok, now I'm getting hungry...

[CareBear]

the ghee that I've made is by simply heating butter (unsalted) to precipitate out the solids - basically making clarified butter. Never heard of using sour milk, but I suppose anything could be done.

I used to make my own butter as well - you can make it by shaking your cream in a container - much easier than churning if you are making just a small amount. The family would pass around the container (TIGHT lid) while watching TV and then we'd have home baked bread with fresh butter for late night snack!.

[GrandmaArial]

The only time I ever had ghee was when I was young, we went to dinner with a friend to another friend’s home. It had a very sharp taste, like sour cream. I rather liked it. They explained that their ghee wasn’t like American butter in that they don’t use fresh milk, and I assumed they meant sour milk.

CareBear, you have a lot more energy than I do! Shaking a jar to make butter.. wayyy to much work. Just toss the cream in he kitchen aid and beat it into butter! The one thing I like about winter is fresh bread. I don’t make it in summer, to hot to have the oven running, and to easy to go to the market for a loaf. LOL

[Soapmaker Man]

CareBear, thats how I did it when I was a kid on my Grandma's farm...had a halg gallon of fresh cream skimmed off the top on the galvanised milk jugs, then shake the dickens out of it! We would strain through a piece of cheesecloth, retreive the butter, salt it, turn it a few times to mix the salt with two tablespoons, enjoy!

Gave a whoe new defination to the song "Shake it up baby!" let me tell you! LOL:grin2: