French soap (MdC) References at the end.

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Okay so the recipe is super simple. This will be a small batch of about 100g of oil.

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I don't have a crock pot or a double boiler so I improvised. I cranked up the heat and way I go.

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It worked! Did I mention I've never done a HP soap.

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Added the KOH and that happened fast.. I was going to use auto mixer but I didn't really have enough in there to do it properly so I went and hand whisked it. Came together really fast.!

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I don't know why but it started to crumble..

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The double boiler didn't work for this case so I through it straight in the pot (possible mistake?).

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Heat goes back up and I'm keeping an eye on it for anything unusual (not that I would know what that would be so I'm just trying to make sure it doesn't burn). Can soap burn?

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Repoured and looks a little better this time.

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Few hours later and it works! Not as much slip as I expected but I just added a little bentonite clay since I use throw away blades for my straight razor.

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One to two hours after whiping it up with a fake bristle brush. 12 hours and a shower later. Still good.

Conclusion:
There's some bubbles in the bars of soap now that it's set up but I don't really know if that's normal or how to remove them. Either way I think it was a success and I'm happy with how it turned out. I look forward to making it a bit better or at lest find a way to get the soap to come out less like cooked rice first time.

Special thanks goes to @IrishLass for linking the thread to me. :D

Thank you too @songwind for starting the thread as well as @DeeAnna for the inspiration for the double boiler.

References:

https://www.soapmakingforum.com/threads/my-first-shaving-soap-is-a-success.34264/

P.s. If anyone has any ideas on what I did wrong and how I can fix it then please let me know.
Nicely done !
 
KoH soap is soft. Mine is about the consistency of room temp cream cheese. Even after two years, its still soft.

Its one reason I don't try to make pucks or use molds. I pour directly into small bowls.
 
KoH soap is soft. Mine is about the consistency of room temp cream cheese. Even after two years, its still soft.

Its one reason I don't try to make pucks or use molds. I pour directly into small bowls.

So it's normal for it to go from a hard puck to soft cream cheese?
 

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