Turning Creams into Soaps

Post by **drmoss_ca** » Thu May 24, 2012 1:43 am

The first two are met already, and the third will only be known in time, but I would expect a dry and firm soap to be better able to resist fungi and bacteria than a soft moist one. The Coates has reached the firmness of window putty (remember that?) that had been in situ for a few months - firm pressure would let a small boy leave a thumbprint in it and thus incur the wrath of the homeowner). I suppose there are a couple of generations now that think windows are made in factories and replacing single panes with brad nails and putty will be alien to them.

Chris

Flash G · Post by **Flash G** » Fri May 25, 2012 12:11 am

Just wondering if giving the occasional stir would help the cream to dry more uniformely so you don't get the 'dry lid'?

Post by **drmoss_ca** » Sat May 26, 2012 9:46 am

Just started a tub of Taylor's rose (old, old style). It weighs 205g, and I'll weigh it again afterwards.

Chris

Blue As A Jewel · Post by **Blue As A Jewel** » Sat May 26, 2012 1:47 pm

I have a variety of creams in different states - some have remained in cream form, others appear to be in transition and still others have aged gracefully into wonderful fully functional soaps.

I did try to keep my creams hydrated however I couldn't keep up and grew impatient/lazy which led to a lack of maintenance

So now nature and time take their course, like good wine or cheese (

) and it is what it is - and at the end of the day it all works very well regardless of actual consistency!

BTW you have the coolest gadgets Chris!

ShadowsDad · Post by **ShadowsDad** » Sat May 26, 2012 1:53 pm

drmoss_ca wrote:I suppose there are a couple of generations now that think windows are made in factories and replacing single panes with brad nails and putty will be alien to them.

Chris

I think this cream to soap experiment is pretty cool.

BTW, when I needed windows for my chicken coop, I built them from lumber. Not because I had to since all I had to do was buy an "Uncle Henrys" for $1.25 and get free windows for the taking. But because I wanted to. Because I could, had never done it before and had the time. Simple windows, but I know what holds them together, how to repair them, and yes they use window putty.

Post by **drmoss_ca** » Sat May 26, 2012 8:29 pm

And don't the linseed oil smell good?

Chris

Oscar11 · Post by **Oscar11** » Mon May 28, 2012 5:39 pm

Try the refrigerator. Take a diner plate, spread it in a thin layer over the plate and put it in the refrigerator. After it drys out on top (about 5-7 days), take a spoon and turn it the best you can and leave it for a few more days and then pack it in a container of your choice. The refrigerator will suck the moisture out.

Post by **drmoss_ca** » Tue May 29, 2012 1:27 am

I have left tubs open in the freezer for weeks at a time, hoping for the same thing - but no luck. I'm quite happy with the effect of 24 hours in the film drier, which reduces volume by 1/3 (partly air) and removes about 15g/15ml water from a full tub.

Chris

Oscar11 · Post by **Oscar11** » Tue May 29, 2012 4:22 am

Freezer won't work, it has to be a refrigerator.

Post by **drmoss_ca** » Sun Jul 15, 2012 1:35 pm

I've been wondering about destroying some of the stackable shelves in my food dehydrator to make room for a tub of cream, but I might be better off spreading the cream out in a thin layer on some greaseproof paper and simply placing it on an intact shelf. Trouble is, I might end up making rose-scented jerky next time I use it for its main purpose!
The four tubs I have of dehydrated creams are now pretty hard and entirely delightful to use. Original Taylor's Rose today, with a Somerset PJ3 Super and my 8/8 Friodur. Heaven!

Chris

Raag · Post by **Raag** » Tue Jul 17, 2012 6:43 pm

Do you have any pictures of the transmuted soap? This is a really cool idea

DavidB · Post by **DavidB** » Fri Jul 27, 2012 3:43 pm

Would leaving a tub of cream open for several weeks accomplish the same thing? Reason I ask is that I don't have a dehydrator, but I do have an empty shelf!

I have a tub of Taylor Lemon & Lime that is pretty dense and firm, and I like that consistency. I have a spare tub of T&H Lavender that I'd like to be like that. Right now it's like cake frosting.

Dave

a-cut-above · Post by **a-cut-above** » Sat Jul 28, 2012 2:21 pm

drmoss_ca wrote:....window putty (remember that?) that had been in situ for a few months - firm pressure would let a small boy leave a thumbprint in it and thus incur the wrath of the homeowner). I suppose there are a couple of generations now that think windows are made in factories and replacing single panes with brad nails and putty will be alien to them.

Chris

Ah, but the real memories and skill: attempting to remove window putty (and the nails) that had been in situ for years (decades?) and was past the hardness of shaving soap...more like weak dried plaster and not having the putty knife slip.