To Gel or not to Gel....that is the question

[Dennis]

When I want to prevent gel my mold is placed in the freezer while getting everything ready to make a batch. I take it out just before pouring then put it back in the freezer for 24 hours

Just wondering are you using a fridge freezer or a deep freezer? I ask cause there's a difference in temps in mine, fridge around 32F deep freeze 0F

Good point. I put the mold in the refrigerator freezer before use and then in the deep freezer. The reason I've done it is there is more room in the deep freezer and it is undisturbed whereas the refrigerator freezer is crowded and gets opened and closed with things being moved around more often. My refrigerator freezer goes to 0F, deep freeze goes to 0F. I would tend to think that putting the empty mold into the freezer ahead of time might give it a jump on overcoming the rising temps of the gel phase once placed back in the freezer.

It's somewhat of a pain using the freezer before and after pour, then going to the refrigerator but when it succeeds the results are quite nice. I like the different texture and consistent color of the non gel soap.

Here are a couple of pics taken after pour, just before going back into the freezer.

Here's a pic after removing from deep freeze and placing in fridge.

Here's a pic taken today of the same soap, bastille, now about a year old.

This was a batch that I put only in the refrigerator before resorting to the freezer.

 

[thefarmerdaughter]

thanks Dennis. This is unrelated, but are you keeping your lard in the fridge? I saw it in the pic, just wondering why

 

[Dennis]

thanks Dennis. This is unrelated, but are you keeping your lard in the fridge? I saw it in the pic, just wondering why

Afraid it will become rancid over time if not used and left at room temp. Might not be necessary but makes me feel better. Now that the chief milk consumer is living at college ( :shock: $$$$$$$$$$$$$$$$$ :shock: ) our fridge milk space has dropped from 6 gallons to 3. That space is taken up with half gallon ice cream containers that hold coconut, palm, babassu, and shea butter. Empty ketchup bottles with squirt tops hold avocado and sweet almond and rice bran oils. What's left in larger containers is stored in the deep freeze. I am becoming an expert at carving out the amount I need.

 

[thefarmerdaughter]

lol I have 3 'milk monsters' under my roof. nice soap btw. I noticed your using a loaf/log style mold. I have a slab can hold up to 5lb, I was wondering if it would be too thick/wide. I might only get a partial ?

 

[Dennis]

lol I have 3 'milk monsters' under my roof. nice soap btw. I noticed your using a loaf/log style mold. I have a slab can hold up to 5lb, I was wondering if it would be too thick/wide. I might only get a partial ?

Don't know. I haven't used a slab mold but am tempted to make one. Seems to make some things easier to do such as different swirls. Maybe someone with slab mold knowledge will jump in. Your concern sounds logical.

 

[AngelMomma]

At what temperature is GEL achieved? Maybe a short time in the oven, at the appropriate temp would give a large slab mold the help it needs. I have the same ?? rattling around in my noggin.

 

[Dennis]

At what temperature is GEL achieved? Maybe a short time in the oven, at the appropriate temp would give a large slab mold the help it needs. I have the same ?? rattling around in my noggin.

I'm a little confused (nothing new!). We were discussing how to avoid gel, not achieve it. I think. Maybe we turned a corner somewhere? Anyway, if gelling I always CPOP to begin and then after a couple hours wrap in towels for anywhere from 8 to 22 hours, depending on the level of curiosity I have to deal with. Seems to work fine.