The Soap Station | |||||||||||||||||||||||||||
welcome to my site | |||||||||||||||||||||||||||
Hi! My name is Trallis Kennedy. I've been making soap for two years and nothing is more thrilling than soapmaking. This site will include soap recipes, tips and helpful hints, a lye calculator and my own 5oz bars of cold process soap for only $2.75!. AND THAT'S JUST THE BEGINNING Try this; (1.)16oz. Crisco (2.)8oz. Lard (3.)3oz. Peanut oil (4.)4oz.Olive oil (5.)4oz. Lye (6.)12oz. Water....Mix lye into water-best to use plastic pitcher here-stand to cool to 100*. Mix oils together and heat or cool to 100*. Mix lye water into oils, stir to trace. Set molds, after you pour the soap insulate with plastic wrap. Unmold in 24-48hrs. Cure 2-4wks. Read all you can on soap recipes, I've been vague.....
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This is my daughter, Ardist at Granny's house all dressed up! She'll be 4 yrs. in Jan. Ardist and her sister, Aubree love my soap. It's a good excuse to turn on the water! | |||||||||||||||||||||||||||
Email me at >>>>>[email protected] | |||||||||||||||||||||||||||
let's talk about soap! From the newbies to the experts you can never get enough advise! If it's a story of a failed batch or a separated goop? it's all about experience. Glycerin is a pure, silky soap that is easy to form, and east to produce but I find that cold process has more of a challenge. Not only must you measure properly-for lye sake!-but know that whatever you put in is subject to the acid! Lye and lye water is nasty stuff and if I had a backyard and was able to burn wood-in the city limits-I would make my soap the way my grandmother did. Ah Well! I have rebatch ugly soap and soap that didn't take smell well..and made some of the best soap yet! My curiosity still strays to hot process-so far there's not a huge following, as with the above two, which is somewhat understandable! That stuff is like the volcanos in science class with the acid "lava". I still like it. I guess I like the fact that it's somewhat additive friendly AND can be used the next day! More thoughts later... |
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