puree food

[lionprincess00]

Do you strain it through a fine mesh sieve? I did with the avocado puree I used once, but it was so smooth it was a breeze and took no time. I'm going to make a soap with butternut squash tomorrow, and it became quite the hastle straining it. It's quite fibrous and took some time. Though I did it, I am wondering if it is totally necessary.

Tia!

 

[lsg]

I don't strain my purees for cp soap. I think if you cook the squash first and put it in a food processor and blend it up, it should be OK.

 

[IrishLass]

I never strain mine, either. I just puree the begeebees out of it with my stickblender until smooth, and then I call it done.

IrishLass

 

[Ellacho]

Same here, I puree the banana and avocado in a mini food blender and pour it in the soap. I've also used baby food(jar,pouch) like carrot and pumpkin in the soap and they worked well too.

 

[LunaSkye]

Out of ignorance, I neglected straining some carrot puree in an olive soap I made. I still suspect that there were some leftover chunks in the soap, but I'm just waiting to see what happens while I use bits and pieces of it.

I also forgot to mention that I thought I blended the carrots to perfect smoothness.

 

[lionprincess00]

Thx. I used my SB and added a splash of lemon to maintain color, and some distilled water to help smush it along. It's real smooth strained, but a tad fibrous that wasn't strained. I had to SB and strain probably 4 times because of this fibrousness. That's why I was curious if straining was all that necessary, supposing there are no chunks.