|The carrot soap was made using all of the runty and wiry carrots growing in |
tight in amongst the nice thick long carrots in our raised beds in the side yard.
I used only vegetation we grew ourselves, all organic, nothing was wasted.
I scrubbed these itty bitty carrots and boiled them in a bit of water and then pureed them smooth, using about 16 oz of vegetable matter. I then blended in 43.5 oz of olive oil.
In a large glass or ceramic bowl I added 12 oz of cold water very slowly to 6 oz lye, stirring gently with a silicone spatula until the temperature droped down between 110-115*. I slowly added it to the oil and vegetable blend. Using a stick mixer, I blended until trace appeared as a béchamel sauce consistency.
It was then poured into a glass 8x17 pan (a ceramic, wax paper lined wood, or silicon mold would work as well). This was placed in an oven set to 170* for 2 to 3 hours. It then rested overnight. The next day it was un-mold, rinsed, cut, and the slices cured on parchment for 2 to 3 weeks in a cool dark location.
After curing, they were wrapped in fresh parchment paper and stored in a plastic bag.
The soap shown below was mostly basil and lemon balm that I had soaking in the olive oil for a month in the cupboard. I added fresh anise seed during the blending process. It smells mostly of lemon balm.
|Basil, Lemon Balm, and Anise made using |
the herbs grown in our garden this summer.
|Basil, Lemon Balm, and Anise soap|