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Sheep Milker
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Problem with sheep milk soap - 2009/05/16 11:48 Hi All,

I am a new soaper. I have dairy sheep and I am interested in making sheep milk soap. I have had a hard time finding information specifically on sheep milk soap so have gone with recipes and info on goats milk soap; sheep milk is similar to goat milk, but with a slightly higher fat content. I made my first batch but it is not hardening up the way it should.

The recipe I used called for 32 oz wt oils, 4.58 oz wt lye and 12.8 Fl oz milk. I used several EOs that I added at trace-- 1 tsp. Tea Tree, 1 tsp Lavender, ˝ tsp Rosemary, ˝ tsp lime.

Aware of the possibility of scoring the milk I went the route of freezing 2/3 of the milk into chunks. I started with the remaining 1/3 of the milk as a cold liquid in a Pyrex pitcher placed in a sink of water and ice. I slowly added the lye, careful not to let the temp get too hot. I might have been too successful here as my temp never got over 72 degrees. The recipe called for mixing the oils and lye solution at 95 degrees. Having melted my oils I kept them at 90 – 95 degrees and proceeded to try and raise the temp of the lye solution ( put pitched in a sink of hot water and added boiling water to the sink).

When temp in lye solution was at barely 90 degrees I mixed it into oils (oils at same roughly the temp as lye solution). Mixed by hand for 15 minutes and saw a gradual thickening. Got braver and used my hand blender at 10 second spirts and reached trace in another 10 min. Added Eos, mixed well. Poured into mold. Covered with saran wrap and loosely with a light wt dishtowel. Soap got a bit warm in the middle but nowhere near hot –did not reach gel stage. After 48 hours I took it out of the mold and cut it. It cut okay and was a nice creamy tan color ---but after 5 days it is still not really hard. If I take a bar between my thumb and finger and press with a moderate amount of firmness it leaves definite finger indentations. I have heard some folks describe this a being spongy.

Any help would be much appreciated

Also, I don’t know if this affects anything, but I live at a bit higher altitude – 6500 ft. It takes a little longer to reach a boil than at lower altitudes and baking practices are affected – I need to use less sugar, more liquids and more flour, and bake with a slightly hotter oven for slightly less time to achieve the correct structure –texture -- for cakes and breads.

Thanks
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Problem with sheep milk soap
Sheep Milker 2009/05/16 11:48
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Denise 2009/05/16 15:41
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Sheep Milker 2009/05/16 16:56
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Denise 2009/05/16 19:23
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Deb1gms 2009/05/18 05:28
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Sheep Milker 2009/05/19 18:16

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