ksranch Posted January 28, 2012 Share Posted January 28, 2012 I'm using Candybee's recipe, and I know it says to get the oatmeal to be suspended to let it cool to a thin skin, remix, then pour - but mine is still all sinking to the bottom. Do you guys measure the actual temp - as in how cool, maybe I'm still jumping the gun? TIA Quote Link to comment Share on other sites More sharing options...
Candybee Posted January 28, 2012 Share Posted January 28, 2012 The finer ground the oatmeal the easier it will suspend. Sometimes you just have to pour a layer, let it cool enough to form a skin on top, then carefully pour another layer, let cool & skin form, then another layer, etc. It may help if you buy the baby food oatmeal.Personally, I like mine when its settled and thats the way I make it. Then you have one side thats creamy and one side thats scrubby. Quote Link to comment Share on other sites More sharing options...
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