Thank you for this video. I response to CreatingMyDestiny, I would think that the milk added after the cook would be ok because the soap was in the oven for a prolonged period of time at probably at least 170. Then honey was added to the batch and honey tends to heat things up, though I am not sure about it acting the same way in oven process. SO, chances are that the batter will remain hot enough for a long enough period to make the milk safe from spoilage without burning...make sense?
Welcome to my Blog, Weird Shit in Jars: Creation and Alchemy in Glass. Here you will find an assortment of ideas, experiments and transformations all taking place in the humble glass jar. I am an herbalist, former chef, soap maker, mother and general creatrix. I am curious, flexible, practical and pragmatic. I am NOT mystical, or a guru, I'm a city gal trying to grow where I'm planted and embrace the gifts of the planet in all of their forms.
In this blog you will get to see my journey and process through life in all it's glorious, messy and surprising Beauty. Sucesses and failures alike will be here because I love to create things and how best to learn than to make mistakes! This blog gets it's name from a friend whom upon viewing my alchemical endeavors said, " You sure have some weird shit in jars here." That I do, my friend, that I do.
5 comments:
That was great, thanks so much!!
Thanks for the video. I was wondering if milk would be OK after cook on HP. You don't have to worry about spoilage?
Thanks for this great tutorial!
I love HP. I make mine in a slightly different fashion.
Your soap looks fabulous!
Great job!
Teresa
Thanks so much for that video! That was very helpful - I think I'm ready to try HP again because of you =)
Thank you for this video. I response to CreatingMyDestiny, I would think that the milk added after the cook would be ok because the soap was in the oven for a prolonged period of time at probably at least 170. Then honey was added to the batch and honey tends to heat things up, though I am not sure about it acting the same way in oven process. SO, chances are that the batter will remain hot enough for a long enough period to make the milk safe from spoilage without burning...make sense?
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