Trying to make shaving soap

I made a previous batch of tallow-based bar soap (in January) that turned out fairly well. In fact, sibling C swears by it for washing her hair! Interestingly, hair washed with the soap feels very similar to hair habitually washed with only water. The soap is just okay for shaving, though, so I’ve been wanting to do a second improved batch.

The internet says to use a lot of stearic acid to make better shaving soap. Stearic acid makes stable lather, but it is a palm-oil derivative, so definitively not sustainable. However I discovered that soy wax, that is, fully-hydrogenated soy bean oil, can be used as a substitute for stearic acid. So I was planning on buying that until I discovered that… people sell everything on eBay! So I ended up buying “used” stearic acid (from someone who used to make their own lotions).

Apparently, there are tons of things that can go wrong with soap. It seems like most of them only happen when you try to do fancy things (e.g. coloring, fragrance, milk) and I haven’t done those particular things.

However, the combination of stearic acid (very high melting point), tallow (grass-fed from the farmer’ market! moderately high melting point), and sodium hydroxide (used to make hard/bar soap, as compared to potassium hydroxide, which is used to make liquid/soft soap) makes extremely hard soap. It’s super crumbly now that it is completely hardened… On the bright side, the harder the soap, the longer it lasts.

I used SoapCalc to formulate the final recipe. Don’t try to replicate this soap; I’m including the recipe for reference purposes only! You could try the same proportions of oils and use KOH instead of NaOH, that might work.

I made the lotion!

I made the lotion. The recipe yielded about two cups. I ended up using a KitchenAid stand mixer with the whisk attachment, in place of the advised blender. I don’t think hand-whisking would work.

Looks a lot like mayonnaise.

I substituted water for the aloe vera gel (found some pre-owned on eBay, but it was too expensive. I bought some fresh as a second resort but had trouble extracting the pulp, then tried to eat it so it wouldn’t go to waste and found it incredibly bitter…). I used sweet almond oil for the liquid oil, coconut for the solid, and left out the lanolin (you can also buy this pre-owned on eBay).

The product is very appealing! Lightweight, similar to commercial lotion, and much less greasy than just using plain oil. I plan to make future batches. The addition of aloe vera and lanolin can only make it better! I will probably use shea butter in place of the coconut oil so that the lotion can be used on the face without fear of it causing acne.

More junk mail

I’m at my parents’ house for the winter holiday season, and there’s a lot more junk mail here than I’m used to!

From CartoonStock.

Today I unsubscribed from Valpak (a bunch of coupons for items my family doesn’t buy), Shen Yun (that Chinese dance troupe that advertises everywhere), and Trader Joe’s Fearless Flyer (we don’t shop at Trader Joe’s). The links I’ve included go to the unsubscribe page for each company (scroll down for Trader Joe’s. There is an “Unsubscribe” section). It could certainly be easier to unsubscribe, but at least larger companies have online tools for this kind of thing. It doesn’t take as long as calling everyone separately.

Here‘s the online form for redplum, another excessive coupon packet.

Lotion recipe

This lotion doesn’t need to be stored in the fridge, unless you will consume it slowly or you used ingredients that tend to go rancid quickly. The texture is light and quickly-absorbed, much like commercial lotions, so it’s a good option if you don’t like the greasy feeling of using oils straight.

This recipe is adapted from Rosemary Gladstar’s book Herbal Recipes for Vibrant Health. I learned about the book from a low-waste Youtuber who gushed about all the cool recipes in the book. This was the only one I was interested in; I’ve been looking a long time for a lotion recipe that produces something like commercial lotion.

Waters

2/3 cup water

1/3 cup aloe vera

1% citric acid by weight (optional, acts as a preservative for the aloe vera)

Oils

3/4 cup liquid oil (I use sweet almond oil. Other skin-friendly oils, such as sunflower or jojoba, will work, although shelf-stable ones are ideal. Hemp oil, for example, would necessitate refrigeration.)

1/3 cup solid oil (coconut oil, cocoa butter, shea butter, etc)

1/4 tsp lanolin (optional)

1/2-1 oz beeswax

  1. Melt oils together. Let cool to room temperature, until thickened.
  2. In a blender on high, slowly add the waters to the oils. It is done when combined, thickened, and fluffy. The blender will probably start having trouble!

Substitutions

If you are going to use this on your face, use only oils with low comedogenic ratings! That means don’t use coconut oil or cocoa butter. Shea butter, on the other hand, is non-comedogenic and is very unlikely to cause acne. Sunflower, jojoba, and hemp oils are all non-comedogenic, but there are many other liquid oils to choose from.

I haven’t actually made this yet, and I’m planning on whisking it by hand. It may not be possible, but wish me luck!

Cheesecake brownies

Another recipe from my mom. I haven’t tried this one yet, so let me know how it is!

Cheesecake Brownies

Brownies:

1/2 cup flour

1/2 cup cocoa

1/3 cup melted butter

1 cup sugar

2 eggs

1 tsp vanilla

1/2 cup chopped nuts (optional)

Cheesecake batter:

2 Tbs butter, room temperature

3 oz cream cheese, room temperature

1/4 cup sugar

1 egg

1 Tbs flour

1/2 tsp vanilla

To make brownies: Sift together flour and cocoa. Mix butter, sugar, eggs, and vanilla. Mix together the flour and butter mixtures. Add nuts

To make cheesecake batter: Blend butter and cream cheese. Add sugar and beat well. Add egg, flour and vanilla.

Spread about a third of the brownie batter in a greased 8-inch square pan. Spread cheese batter on top. Drop spoonfuls of remaining brownie batter on top and swirl with spatula. Bake at 350°F for 30 min. Store cooled leftovers in fridge.

Substitutions

Use your own favorite brownie recipe instead. Top with cream cheese mixture and swirl.

Brownies

We have a lot of cocoa powder, so we’ve been making brownies. In an effort to make them healthier, they’ve turned out kinda …odd. Definitely edible, but not especially brownie-like. This is the original, pre-substitution recipe, from my mom’s 4-H days.

This one had too much bean in it. The texture was almost custard-like.

4-H Brownies

1/2 cup flour

1/2 cup cocoa

1/3 cup melted butter

3/4-1 cup sugar

2 eggs

1 tsp vanilla

1/2 cup nuts (optional)

Sift together flour and cocoa. Mix butter, sugar, eggs, and vanilla. Mix flour and butter mixtures. Add nuts. Place in greased 8-inch square pan. Bake at 350°F for 30 min.

Substitutions:

Use whole wheat or whole wheat pastry flour, or any other kind of flour. Because brownies are a type of quick bread (not leavened by yeast), they don’t require gluten. When substituting whole grain flour for white flour, however, you usually need to increase the amount of liquid.

Add mashed beans to make the brownies fudgier. If you add enough, the texture gets lighter and almost sponge-like, although the pores are very small. At that point, it isn’t much like a brownie, but it still tastes good!

Make cheesecake brownies by swirling a mixture of cream cheese, sugar, and vanilla into the brownie batter. I’ll post a recipe for this in the future.

Tomatoes!

One of the vendors at the farmers’ market was selling “sauce boxes” of tomatoes for $20 each. Each box was about 20 lb, so it was quite the bulk discount! I also got 10 lb exra (for no extra cost) when I asked if I could add overripe and ugly tomatoes!! The vendor seemed to think they were worthless :<

Unfortunately, I forgot to account for the trip back home, about a mile. The 20-lb box seemed doable, but I got greedy with the overripe ones. J only agreed to buy the box of tomatoes on the condition that he wouldn’t need to help carry it… but that promise totally fell through. We ended up each holding an end of the box.

Dry-farmed (un-irrigated) Early Girl tomatoes. They might’ve been organic too.

But! We’ll have so much tomato sauce! And maybe salsa too.

We also got reject fancy apples for $1/lb. The plan is to make apple pie.

Pad thai

J and I made pad thai the other day. It’s pretty simple, but requires a few special ingredients that can’t be substituted for: fish sauce, tamarind paste, and rice noodles.

We followed a not-so-stellar Serious Eats recipe. It made too much sauce for the amount of noodles and veggies- we actually doubled or tripled the amount of noodles and still had too much sauce. Besides, the sauce wasn’t quite right. First of all, there was too much fish sauce, so it was too salty. The recipe called for honey in place of palm sugar in an attempt to make the recipe more accessible, which is a noble effort. Unfortunately, the honey added too much water, so there was a puddle of water at the bottom of the pan…

These changes should be easy to incorporate next time.

Pad thai plus pork “stew” (shoulder) that definitely needs to be pressure-cooked.

Ceramics class?

I’ve been thinking of taking a ceramics class. I got my feet wet during college, and really enjoyed it. It’s amazing to think that you can make all your cups, plates, bowls, and more yourself! You could even make your own toilet.

I’m especially interested, though, in making onggi, which are traditional Korean fermentation vessels. Here’s a video on how they’re made.

Apparently the type of clay is very important, and detailed information is probably only available in Korean. I’d be satisfied with something like these crocks, which are also pretty and functional.

From this site. Look at those weights! They help keep all of your ferments submerged.

I worked in a research lab in South Korea for a summer during undergrad. I’m thinking of contacting the grad student I worked with to see what he knows about traditional Korean food (and onggi!).  Maybe he’d be willing to do some research for me (:

I also could make a donabe (see Toiro Kitchen for more info. The cookbook by Naoko Moore on donabe cooking is also quite good).

And, well, a ceramics class just sounds fun. I like learning new crafts!