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Thanks, I think I'll try the chamomile since it sounds 100x easier to do as opposed to the oatmeal milk, if the chamomile doesn't work then I'll give that a try.

Thank you everyone for you help, from the sounds of it I might go ahead and just skip this idea with it being a wash off product, I was rather hoping that even though it goes into soap that it would leave behind some soothing properties on the skin, so looks like I'll be sticking with the...

What is oat milk and how would I go about making that, and your suspicions are most likely right, lol

Will using oatmeal or oatmeal bath work inside the soap?

OK thank you, appreciate the input

So really I have 2 questions but didn't want to bog the forum with 1 question after another, 1st one is easy for all you experts, 1.)can I use one of the food hydrater to help cure my soap faster, or put a family in the closet I use to put my soap in, the idea of curing is to basically dry...

I think I understand but let me say it back to make sure I have it right. Unfortunately I'm a visual learner in most cases so I hope I got this right, plz correct me if I mess up somewhere along the way. Add up all the oils & butters which will equal 54.8 then divide the 1st butter 5.5 by the...

Sorry by chance can you tell me how to reduce the poundage on this recipe it's from soap queen and I'd really love to try it I've got the ingredients on the way to me now but it's for a 5#loaf and I only have 2.5# and a 3# so how do I go about making this a 3#...

Thank you, I will keep that in mind the next time I come across one

Thank you everyone for your help its much appreciated, I just wanted to make sure I was doing it right by using weight and not fluid oz. I'm not good at figuring out how to take a recipe that says fluid oz and changing it to weight so I think it best for me to avoid those kinds of recipes, it'll...

Holy cow, I can't believe the prices of those scales, I'm definitely buying one today, and it's costs right around the same price the scale I'm currently using, I'll order this for sure. Thank you bunches for that link.

Thank you, sorry about that my fingers where typing faster then my brain, or the other way around. I think my biggest question was, what is the lowest in temperature allowable for a lye solution whether it be water or milk? Is 48 degrees too low or should it stay with in the 90-110 degrees range...

OK thanks for the tip, I learned something new lol

Thank you for clarifying for me, I've been using weight on my scale bc I really wasnt sure what to do with grams and a number that's not rounded

Thank you. Just one thing that's off topic but hate to start a new thread over it, what's the lowest temp allowable when it comes to lye? I wanted to get my temp to drop low bc I used a combo of milk and water, so I froze my milk night before, I set the milk and water in my pitcher that...

Thank you for answering my thread quick. I know that grams is best but to be honest bc of the scale I have, I have to use oz by weight not fluid oz bc too often when I have ran a recipe through the lye calc using grams at least half the time I get a crazy number like (just example ) 6.2 well...

Also I have noticed that a lot of recipes and even soap queen use both olive & rice bran in there recipe so if both are of similar value then what's the purpose of using both, why not use 100% olive or 100% RBN?

I did a general search and didn't come across any threads that talk about this so maybe I'm the 1 st person to all this on here. So here it goes. ... What is the PROPER way to weigh out in ounces? I've read some recipes listed in grams some ounces, however there seems to be a controversy...

Thanks for the input, question, what does HO stand for? Doing a general search in my stores sunflower oil is more expensive then olive oil and none of my stores carry safflower oil so I can only order it online, because olive oilv is still a bit pricey nor can I find it in any larger...

Can someone tell me where I can find rice bran oil? My walmart and food lion doesn't carry it and it seems like any recipe I look at has it in the recipe, better yet what can I use in place of it. V just a generalized question as I'm looking through lots of recipes on pintrist