Fruit and Vegetable Puree

[Traumabrew]

I want to add puree pumpkin to a cold process soap. How do I compute how much puree to put in it and how much of a water discount do I need to use?

 

[penelopejane]

Just replace most of your water with Pumpkin puree. (I replace 1/2 of my water). Make sure it is a dry puree. Best colour is with fresh puree and soaped immediately. It will fade in a few weeks to tan.

Use any lye concentration you want.

 

[ibct1969]

Question about this penelopejane

Just replace most of your water with Pumpkin puree. (I replace 1/2 of my water). Make sure it is a dry puree. Best colour is with fresh puree and soaped immediately. It will fade in a few weeks to tan.

Use any lye concentration you want.

What do you mean by a 'dry puree'? I want to make a cp soap with pumpkin puree and I wasn't sure how much to use either. Thanks.

 

[beshaved]

Just replace most of your water with Pumpkin puree. (I replace 1/2 of my water). Make sure it is a dry puree. Best colour is with fresh puree and soaped immediately. It will fade in a few weeks to tan.

Use any lye concentration you want.

I don't understand DRY puree, too.

I want to use Papayas.

Can I just blend the papaya with a mixer and use it?
It will be watery.

So 100% papaya or 50-50 with additional water?

 

[IrishLass]

What do you mean by a 'dry puree'? I want to make a cp soap with pumpkin puree and I wasn't sure how much to use either. Thanks.

I could be wrong, but by 'dry', I think Penelope might have meant to say, 'strained'. Fresh pumpkin puree, which she says makes the best color, tends to be watery/runny compared to that of the canned variety. In order to make it as thick/less runny (or 'dry') as the canned variety, it needs to be strained.


IrishLass

 

[mx5inpenn]

You will get the most bang for your buck using a dry puree. Say you puree a pumpkin and leave it sit in a sieve over a bowl for 30 minutes. You'll end up with a bowl of orange water and a sieve with pumpkin that most of the excess water is removed from. This sieve of "dry puree" will provide more color if that is what you are looking for, as it is more concentrated.

 

[mx5inpenn]

I want to add puree pumpkin to a cold process soap. How do I compute how much puree to put in it and how much of a water discount do I need to use?

I would use 33% lye concentration with half of that water to mix the lye into and the other half pumpkin mixed into the oils.

 

[cmzaha]

When I use 100% puree for liquid replacement I freeze the puree put the cubes in my lye container, place the container in an ice bath then sprinkle n small amounts of lye on top of the cubes stirring well after each addition. You do want to make sure all your lye is dissolved. Continue to stir well after all the puree is melted, because you cannot see the lye. For pumpkin and Avocado using this method you want them pureed quite thin. Baby carrots also work well

 

[penelopejane]

Yes by dry I meant thick. Either by straining or simmering it down until it is thick. It should be darker if you use 100% but I found freezing it made the colour weaker when adding 50%. So 100% simmered dry then frozen may add more depth of colour. I have yet to try that.

The purée has to be put through a strainer or puréed very fine or it leaves lumps or at least a rough taxture in the soap. I find carrot sticks a little better than pumpkin but it fades over time too, not to beige but a pale, pale orangey fawn.

I gelled my soap but the colour still fades quickly.

 

[KristaY]

The best way I've found to strain and thicken any fruit/veggie puree is to pour into a colander lined with coffee filters. I've done this for 30ish years every fall when I make pumpkin puree for pies, cakes, cheesecakes, baby food, soap, pet food, etc. Once it's cooked, cooled and blitzed like mad in my food processor, I pour it into the lined colander that's in a larger bowl, cover with plastic wrap, and put into the fridge overnight. By the next morning it's a thick paste. I freeze it and use it until the next fall when I do it all over again.

 

[SunRiseArts]

I want to add puree pumpkin to a cold process soap. How do I compute how much puree to put in it and how much of a water discount do I need to use?

I personally used baby food for this purposed. Is made with purified water, and is pure puree. Just make sure you read the label because some baby food has lemon juice and citric acid. I use beechnut (I think that is the name) that has only the fruit or vegetable only and water, and is gmo free. But probably any organic one is like that. . I substitute 1/2 of the water in weight for the baby food in my lye water.

If you make your own puree, which I have done with tomatoes, you really need to make sure you strained it well and freeze it. And add your lye super duper slowly. With the baby food you have way less of a risk to scorch the fruit, and get a nice tint to your base color.