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Haha on me. I have made a few batches of goats milk soap and never worried about softness because they have always hardened. But I guess I didn't worry because I thought soap was SUPPOSED to take a couple of months to fully cure!

The cream was from a local dairy and was pasteurized but not homogenized. You have to shake it well before you use it because it starts clumping. When I put some in my coffee, I could see patches of buttery oil floating. I am sure it would have tasted wonderful when whipped, but with all the...

Well....and now I am thinking its a bad idea because I don't know how to calculate for the extra fat in the cream. The calculator I use has "butterfat, cow" but nothing for heavy cream. I guess I could just adjust the recipe to make a harder bar, knowing that the extra fat will soften it...

I bought a very expensive pint of whipping cream at a fancy grocery store and it's so thick that I don't want to eat it. Maybe I could use it in a soap or skin cream.....any ideas. And recipes?! I was thinking maybe I could freeze it and use it on place of goats milk??? Thanks for any ideas.