I busted out my handy-dandy food processor for this one and blended up a whole cuke. Skin, seeds and all. (I did cut off the ends). I mixed the lye using half the amount of H2O necessary and let cool outside on the fire escape. I mixed lye/oils and brought to a light trace (happened fast, due to high lye ratio) and then added my cucumber puree. This time I knew the right amount to add, as previously botched with batch #2: Carrot Bastile...
Mixed beautifully, poured into tupperware. Had an interesting applesauce-like texture... methinks it's to do with the texture of the cuke puree. I insulated and popped into a warm-ish oven. Gelled quickly and overheated a tad, as cracks appeared on top. VERY DIFFICULT to remove from tupperware, popped it in the freezer and still had to wrestle it out. Waxy, easy to cut bar. Nice clean smell, not scented with FO's or EO's.
1 lb. Batch- Cucumber Ice
40% Crisco
30% Coconut (76)
15% Olive Oil
15% Lard
85 g H2O
84 g Cucumber puree
65.2 g NaOH
It's my "soap stones", it's my way of getting a decent looking hunk from a round tupperware
Mixed beautifully, poured into tupperware. Had an interesting applesauce-like texture... methinks it's to do with the texture of the cuke puree. I insulated and popped into a warm-ish oven. Gelled quickly and overheated a tad, as cracks appeared on top. VERY DIFFICULT to remove from tupperware, popped it in the freezer and still had to wrestle it out. Waxy, easy to cut bar. Nice clean smell, not scented with FO's or EO's.
1 lb. Batch- Cucumber Ice
40% Crisco
30% Coconut (76)
15% Olive Oil
15% Lard
85 g H2O
84 g Cucumber puree
65.2 g NaOH
It's my "soap stones", it's my way of getting a decent looking hunk from a round tupperware
