Is there a place where concrete should not be?! Hmmm, don't think so. My rustic…
There’s just something about the look of swirled chocolate! Even when you can’t eat it! Since this handmade soap recipe has a good punch of luscious oils AND whole milk, it is super creamy. So much for the “one quarter moisturizing cream” statement. This leaves you feeling quite moisturized…
Over time I’ve come to realize that the use of lard and tallow really do give soap a wonderful feeling. So this recipe is quite simple and easily available oils. I challenge you to do a blind “wash test” against more exotic oils!
If you have not made any soap do check here to learn the Basic Cold Process Soap method. Since this is a milk soap, the temperatures of the lye solution should be kept cooler to keep from burning the sugars in the milk. I freeze the milk in a ziplock bag prior to soap making.
Chocoholic’s Milk Soap:
- 4 ounces Coconut Oil
- 9 ounces Lard (home rendered – even better)
- 7 ounces Olive Oil
- 10 ounces Canola Oil
- 9 ounces (frozen) Whole Milk
- 4.1 ounces Lye (sodium hydroxide)
- 1 tablespoon or less of cocoa
- essential/fragrance oil
- 1 teaspoon of Titanium Dioxide -optional
* For safety wear protective gear; gloves, goggles, long sleeves and keep kids and pets (or spouses) away.
Add the lye slowly to the frozen milk. I use an ice-water bath as well to keep it cool. Make sure to keep stirring and do not inhale any fumes. The milk/lye mixture will become thick as the lye will react with some of the fats of the milk. If kept cool enough, by adding the lye slowly, the milk will stay pretty white and creamy coloured.
Weigh out the oils and lard, melting the solid oils first and adding the liquid ones to keep the temperature low. My goal is to just have them warn enough to be liquid or soft.
Once the lye is all incorporated add it to your oils and start to stick-blend.
This recipe traces fairly quickly. I have added a tablespoon of titanium dioxide to keep it even more white however you can omit if you like.
Separate a small portion of your batter and add a tablespoon of cocoa. Stick blend carefully to not splatter.
Pour into your prepared mold (lined with parchment) and swirl to your hearts content! I use chopsticks to swirl and wait a bit til it thickens enough to keep a high swirl. Lightly insulate and cut when firm enough. Since milk has natural sugars, do not over-insulate as it will overheat and possibly crack. Eight hours was enough for me.
It has a naturally sweet subtle fragrance of left unscented. Voilà!