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I played arpund with peanut oil for awhile. Made one batch with 19% and at a year, it hadn't developed dos. Also made a 100% peanut soap as a tooth soap. Took forever to trace and set up but made a nice hard gentle bar when it did. I don't rember if it went bad or not

Not quite the same thing but I've used coconut milk in salt bars. I only use citric acid in my high lard (75%) recipe to help with soap scum

You don't want to use really acid fruit/juice like lemons. I don't care for purees but I have used cucumber and carrot juice before. I used the juice as a full replacement for water, the carrot overheated due to the sugars but the cucumber was well behaved. I really like aloe juice, I buy the...

Thats even worse, I sliced my chest open with pink salt I ground at home. I tried fine pink once, it was like rubbing sand on my body. Use plain sea salt or canning salt and color the batter pink. I really like cream of wheat for scrubby soap. I've used fine pumice before and its too fine...

For future reference, unscented soap doesn't really smell waxy or oily. If a soap is smelling oily, its on the way to rancid, at least in my experience. Nexttimee you make soap, you should pour a bar of unscented so you know what its supposed to be like.

Butters make for bad salt bar, same with lard or palm. They reduce lather a lot. Best recipe I've found, and I've tried a lot is 80% coconut, 20% olive oil. Use 20% SF and whatever salt ampunt you want, I like 35%

I use 35% salt. I have used up to 100% but I find 35 performs best for my area.

My recipes are a whole lot simpler. I have a base recipe 50% lard, 20% coconut, 25% safflower, 5% castor that I alter slightly for different purposes. For a mechanic/gardner/kitchen soap, I increase the coconut and add cornmeal. No need for three separate recipes for this. For a gentler soap...

I'd throw it out, trying to fix it will likely waste more ingredients and time. I make a lot of salt bars and use canning salt, its cheap and doesn't have additives. You can use sea salt but it really doesn't add anything to the sea besides label appeal if you are selling. Himalayan pink isn't...

Champagne

You realize collagen isn't vegan?

As a consumer, by the time Halloween comes around I am pumpkin spice and apple cinnamoned to death. I found a nice chia FO that was a little spicy, a little sweet with out the typical fall spice notes. I also like sweeter woody or leaf scents for fall.

Looks great, I really like the swirls you did.

No, you don't have to alter your recipe when using TD. I use water soluble TD at roughly 1 tsp ppo. I mix the td with a a tiny bit of water, just enough to make a thin slurry. Mix it a few minutes before you start your soap so it has time to hydrate, helps it blend better. If coloring the whole...

Depends on which countries are trading and what kind of seeds. Peppers and tomatoes are ok for most countries. That facebook group does a lot of international trading, worse thing that happens is the seeds are confiscated and destroyed. If you change your mind, let me know

I went ahead and bought a small aji lemon off etsy, along with a death spiral. If I get fruit, I'd be happy to share seeds with you. Most the time, seeds make it to Canada just fine. Are you on Facebook? If so, you should join pepper lovers, its a bunch of crazy pepperheads sharing growing tips...

@Catscankim you should look into mango hotsauce, there are facebook groups about hotsauce and mango is very popular. I've been wanting to make pepper flakes with lemon aji but I didn't grow any this year. They are hotter than cayenne but have a nice flavor and are incredibly prolific

@Catscankim I'm jealous of all the fruit tree you can grow. I'm in idaho so all we can have is apples, pears, plums, cherries and if the right varieties, peaches and apricots. I have a couple apple trees and a apricot that I've been grafting on, a peach tree that is new last year and has one...

Serranos are generally hotter than jalapeno but jals can have a huge range of heat. I got some at a farmers market that were significantly hotter than serranos. I'm a huge wimp with pepper spice, serranos are not mild to me lol. I'm growing jalapeno, pepperoncini, lesya, habanada and rocoto. I...

I reduce wine/beer down to a syrup consistency and add it near trace. That way all the alcohol is cooked off, you won't have to mix lye with the booze and you are getting a concentrated amount in your recipe. Generally I'll reduce a bottle down to about 2 oz, just be careful not to burn it