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Moisturizing Soap

If you’ve never made soap before, I recommend you review the complete step-by-step instructions on this page: https://theherbanfarmer.com/how-to-make-real-soap/

NOTE: ALL MEASUREMENTS ARE BY WEIGHT, not by measuring cup.

Moisturizing Soap
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This is a gentle, foamy moisturizing soap that you will love! It's easy to customize with fragrances, textures (ground cloves, herbs, etc). My favorite oil is tea tree because it's so skin-friendly, but I also love lavender, frankincense, clove with citrus... NOTE: ALL MEASUREMENTS ARE BY WEIGHT, not by measuring cup.
Servings Prep Time
2 pounds (about 12 bars) 1 hour
Cook Time Passive Time
1 hour 6 weeks
Servings Prep Time
2 pounds (about 12 bars) 1 hour
Cook Time Passive Time
1 hour 6 weeks
Moisturizing Soap
Print Recipe
This is a gentle, foamy moisturizing soap that you will love! It's easy to customize with fragrances, textures (ground cloves, herbs, etc). My favorite oil is tea tree because it's so skin-friendly, but I also love lavender, frankincense, clove with citrus... NOTE: ALL MEASUREMENTS ARE BY WEIGHT, not by measuring cup.
Servings Prep Time
2 pounds (about 12 bars) 1 hour
Cook Time Passive Time
1 hour 6 weeks
Servings Prep Time
2 pounds (about 12 bars) 1 hour
Cook Time Passive Time
1 hour 6 weeks
Ingredients
Servings: pounds (about 12 bars)
Instructions
  1. Prepare your mold (plastic shoebox lined with wax paper).
  2. WEIGH your fats/beeswax and place in a large stainless pot. Melt on low temperature. When melted, set aside to cool to 100° F.
  3. WEIGH lye in a baggie, slowly pour into container of WEIGHED liquids (water or water/milk combo) (see main instructions for precautions). Set aside to cool to 100° F.
  4. Weigh essential oils and set aside for later.
  5. When melted fats and lye water are both as close to 100° as possible, pour the lye water into the fats and alternate using a mixer and stirring by hand until mixture begins to trace.
  6. Stir in essential oils and other ingredients you like (ground cloves, herbs, cinnamon, etc.)
  7. Pour into the mold, wrap in towels and let sit in a temperate place for 24 hours.
  8. Remove soap from mold and cut into bars. If you make the bars about 1" x 2" x 3", you'll get 12 or so.
  9. Place bars on a rack with good air circulation and let it harden for 6 weeks. Don't use the soap before 6 weeks, as the lye can still be active.
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Beef Stock

Beef Bone Broth / Stock
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For extra flavor, you can drizzle a little olive oil on the bones and roast them for about an hour at 400°F before making the stock. This step will add to your prep time...
Servings Prep Time
2+ quarts 1 hour
Cook Time Passive Time
48 hours 48 hours
Servings Prep Time
2+ quarts 1 hour
Cook Time Passive Time
48 hours 48 hours
Beef Bone Broth / Stock
Print Recipe
For extra flavor, you can drizzle a little olive oil on the bones and roast them for about an hour at 400°F before making the stock. This step will add to your prep time...
Servings Prep Time
2+ quarts 1 hour
Cook Time Passive Time
48 hours 48 hours
Servings Prep Time
2+ quarts 1 hour
Cook Time Passive Time
48 hours 48 hours
Ingredients
Servings: quarts
Instructions
  1. Place all ingredients, except for parsley and salt & pepper, in a large stock pot.
  2. Heat to a light boil, then adjust the burner so the stock remains at a low simmer. Simmer for 48 hours or more, checking once in a while to make sure you're not losing water. Add more water if needed.
  3. Half an hour before the stock is done, add the parsley.
  4. Using a large slotted spoon, remove bones, meat and vegetables. Strain stock through a fine mesh sieve or cheese cloth if desired. Add salt & pepper.
  5. Let stock cool in refrigerator to solidify fat for removal. You can refrigerate the pot if you have room, or if you plan to freeze the stock, you can put the stock in jars and put them in the refrigerator.
  6. Remove fat from the top. Freeze jars or pressure can per your canner's instructions (this would entail reheating the stock).
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Chicken Stock

Chicken Stock
Print Recipe
You can use any combination of chicken backs, feet, leftover poultry bones, leftovers from roasted chicken from the grocery store. Chicken feet will significantly increase the gelatin content of your stock.
Servings Prep Time
2+ quarts 1 hour
Cook Time Passive Time
24 hours 24 hours
Servings Prep Time
2+ quarts 1 hour
Cook Time Passive Time
24 hours 24 hours
Chicken Stock
Print Recipe
You can use any combination of chicken backs, feet, leftover poultry bones, leftovers from roasted chicken from the grocery store. Chicken feet will significantly increase the gelatin content of your stock.
Servings Prep Time
2+ quarts 1 hour
Cook Time Passive Time
24 hours 24 hours
Servings Prep Time
2+ quarts 1 hour
Cook Time Passive Time
24 hours 24 hours
Ingredients
Servings: quarts
Instructions
  1. Place all ingredients, except for parsley and salt & pepper, in a large stock pot.
  2. Heat to a light boil, then adjust the burner so the stock remains at a low simmer. Simmer for 24 hours or more, checking once in a while to make sure you're not losing water. Add more water if needed.
  3. Half an hour before the stock is done, add the parsley.
  4. Using a large slotted spoon, remove bones, meat and vegetables. Strain stock through a fine mesh sieve or cheese cloth if desired. Add salt & pepper.
  5. If you find it necessary, let stock cool in refrigerator to solidify fat for removal (chicken stock usually has less fat than beef). You can refrigerate the pot if you have room, or if you plan to freeze the stock, you can put the stock in jars and put them in the refrigerator. Otherwise...
  6. Freeze jars or pressure can per your canner's instructions (this would entail reheating the stock).
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