Soap Making Recipes:
and pour clear soap idea
This soap making recipe is the simpler one out of the two soap making
recipes. Let's get started!
making recipe for one block of soap:
(a large margarine tub)
- Petroleum jelly
clear melt and pour soap base
- Kitchen knife
boiler (or saucepan and heatproof bowl)
- Mixing spoon
- 8ml liquid soap colorant
- 12ml essential oil
vegetable peeler or damp sponge
- Cheese wire or herb
- Cling film
containing alcohol (optional)
And now so that you have the ingredients for this soap making recipe, let's make the soap...
- Lightly grease the mould with a small amount of
- Cut the soap base into small pieces with a
kitchen knife and melt over a gentle heat in the top half of a double
boiler (or in a heatproof bowl over a saucepan containing a few
centimeters of water.) Cover the pan while the soap melts, to keep
moisture in. Do not stir, but occasionally lift the lid and give the
soap a gentle nudge with the spoon. The ideal melting temperature of
the soap is about 60 degree Celsius - if it overheats, the texture will
suffer. Use a thermometer to check the soap's temperature.
- When the soap has become fully liquid, remove
from the hob. Pour a small amount into a separate bowl and add a little
colorant, following the manufacturer's recommendation as to quantity.
Use a measuring spoon to add this back to the melted base gradually
until you reach the desired essential oils. (For citrus mint essential
oils, do not exceed a 1 per cent dilution, but for gentle essential
oils, such as lavender, use up to 3 per cent.) Stir gently.
- Pour the soap gently and slowly into the mould.
If you wish, spritz the surface with alcohol to remove surface bubbles.
Leave to set (it may take several hours.) You can use the fridge
to speed things up, but do
not use the freezer, because the texture of the soap will
- When the soap has set, remove it from the mould.
It should come out quiet easily, but if not, try flexing the mould
gently or leaving it upside down in a warm room. To remove surface
bubbles, slice off a thin layer with a knife or vegetable peeler or
wipe with a damp sponge.
- Slice into chunks with a cheese wire or herb
chopper. Store in cling film to avoid moisture loss.