Soy Milk Soap
|Soy milk is a major part of Chinese life. Unlike life in Utah, soy milk can be found EVERYWHERE! I’m not even talking about shelf stable cartons of sweetened soy milk found at the grocery store. Here in China, soy milk isn’t worth considering unless it is fresh, hot and steaming. Want sweeter soy milk? You can add your desired amount of sugar right from a big bowl of sugar.
One of my favorite soaps while I’ve been in China has been my batch of unscented soy milk soap that I made before coming to China. I decided to remake the batch of soy milk soap with one change. This time I decided to add a little bit of Elements of Bamboo Fragrance as it is a nice scent that appreciated by my friends and family who come to visit. I decided to use a light usage rate so it wouldn’t overwhelm or offend any of the noses of my visitors.
Collect needed items:
Weighing time: 8 minutes
1) Calculate the amount of lye and liquid needed for the oils you plan to use.
2) Measure all of the oils and set aside to heat gently.
3) Measure the lye and set aside.
4) Measure HALF of the needed liquid as water and set aside. Measure HALF of the needed liquid as soy milk and set aside. Milk should be room temperature, not frozen or hot.
5) Add ALL of the lye to the water. Stir well. No crystals should remain on the bottom of your mixing vessel. When the temperature of this lye solution is within 110° F to 130° F, (cooler in the summer and warmer in the winter, cooler for large batches and warmer for small batches), add it to the oil mixture. Blend with an immersion blender until you estimate you are halfway through the mixing process. This will happen with most oils in about 1 minute. The mixture should NOT be thick or viscous. The mixture should be very fluid, like water.
6) Now steadily pour the milk into the batch. Use the immersion blender to finish the blending so there is no chance of separation.
7) Add fragrance. Pour into prepared SHALLOW molds (1 inch deep or so). Milk soaps can get very hot and shallow molds help the excess heat dump into the air. This will prevent the milk sugars from interrupting the saponification reaction.