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Message: <blockquote data-quote="Guest" data-source="post: 30676">Well that's one method, freeze all or part of your milk. Another involves adding the lye to the milk very gradually, monitor the temperature and don't let the lye mixture go over 100 F.Then there's the one I like splitting the liquid half of it mixed with your lye and the other half separately milk + powdered milk. In effect never mixing the two liquids until you add them to the fats/oils.I like the idea of never mixing the lye and milk until added to the fats/oils and it worked for me, but I'm intrigued with reports of just adding the lye to the milk much more slowly than usual. You put your milk container in a ice & water bath and add lye slowly. In "Milk Based Soaps" by Casey Makela the author says the lye mixing should take no less time than 15 minutes. I'm inclined to think it should be even slower.Anyway if you just add the lye to the milk and stir it up you'll get orange soap or something like that, or worse. The high temperature caramelizes the sugar and the lye reacts with the amino acids and releases ammonia (which they say goes away).</blockquote>