diannemc1957 Posted December 27, 2005 Share Posted December 27, 2005 You have for ounces of coconut oil twice? Is this two different kinds of coconut oil or do u use the fractionated...only once? is the shea butter the plain or the one that has had something done to it.. Thanks! I am ordering from mms... Quote Link to comment Share on other sites More sharing options...
MommaD Posted December 27, 2005 Share Posted December 27, 2005 I am not spellkast, but I think that I can help. That is two different kinds. Fractionated is different from the 76 degree stuff. I used the 76 degree, and then just doubled my almond oil, because I didn't have fractionated. I also used unrefined shea butter in my base. It didn't effect the smell or taste at all. It's still great, and I made mine a few weeks ago. Quote Link to comment Share on other sites More sharing options...
Spellkast Posted December 27, 2005 Share Posted December 27, 2005 Thanks Momma- just whar she said! If you only have the 76 coconut oil (the hard stuff) you can sub the liquid coconut oil for a different light oil of choice or double the maount of sweet almond oil. Have fun- play around with it! Quote Link to comment Share on other sites More sharing options...
diannemc1957 Posted December 28, 2005 Author Share Posted December 28, 2005 You said there was no graininess but you tried it without the shea butter and liked it better? do you still us the shea butter? If you don't use that what could you use in it's place? What could you replace the Almond oil with? Thanks! I'm so excited!! Quote Link to comment Share on other sites More sharing options...
Spellkast Posted December 28, 2005 Share Posted December 28, 2005 I make both still actually..one with shea, another without it. When I don't use the shea, I just use some more coconut oil (the hard stuff) or cocoa butter. The only key to this recipe is to make sure the hard, soft and liquid ingredients stay the same ratio...so if you sub another oil for the sweet almond, make sure you sub the same amount...and you could use any light oil. I use the coconut and almond oil, but safflower, olive, soy...I'm assuming they all would work just fine. HTH! Quote Link to comment Share on other sites More sharing options...
diannemc1957 Posted December 29, 2005 Author Share Posted December 29, 2005 How many tins or containers should I buy for this recipes? Quote Link to comment Share on other sites More sharing options...
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