Cutting the Vanilla Oleoresin Soap
Yesterday we made three test batches of soap for testing the Vanilla Oleoresin. Now the batches have been cut and I have collected notes about these soaps.
At this point there is still an ammonia odor to the soap, much like a milk soap. I can only smell the ammonia odor in the 1% soap and there is a light vanilla scent in the 2% and 3% soaps, much like sugar cookie dough (2%) and baked sugar cookies (3%).
If you are looking at these pictures and wondering why the soaps have lighter portions I have the answer for you. When these soaps were made the blog kitchen was warm and became warmer as the building warmed up. Our blog kitchen is on the second floor so the warm air couldn’t rise any more! Then the air conditioning for the building kicked in and cooled the temperatures in the building. This cooler air slowed the gel phase of the soap and the gel phase never reached all of the corners of the mold. Therefore the moral of this story is, “Room temperatures can (and do) affect our soap when it is in the mold.”
I will come back to these soaps in one week to allow for longer curing time and we will post our evaluations about these soaps.
What do you think?