HOME MADE ORGANIC SOAP
Soap comes from Syria, in ancient times it was used for personal hygiene and you had to wait a whole year for it to be ready!
Curious to discover the recipe? Read and see...
It is thought that this product dates back to 2500 BC, made with olive oil and laurel, directly in Aleppo!
If you want to re-propose it at home, we recommend the use of gloves, mask and glasses to protect the eyes.
INGREDIENTS:
900g of evo oil
leaves and bay berries at will
114g of caustic soda
256g of water
PROCEDURE:
1 - Prepare the bay oleolyte by putting fresh leaves and berries in cold oil. Cook in a bain-marie over low heat for 3 hours.
2 - Put the leaves in a colander and drain the oil overnight.
3 - The next day, filter the oil.
4 - Put the soda in the water (not vice versa): you will have a clear and warm solution. Pour in 900g bay oleolyte (if not 900g add oil). Mix with the blender at low speed until you get a cream.
5 - Transfer to the mould (wood or plastic, no iron), cover with film for 24 hours and let cool under a wool blanket. After 24 hours remove the film and let stand another 24 hours under the blanket.
6 - Cut the dough and let it mature for 40/50 days on a tray wrapped in a cotton cloth; turn the soap over from time to time.
Curious to discover the recipe? Read and see...
It is thought that this product dates back to 2500 BC, made with olive oil and laurel, directly in Aleppo!
If you want to re-propose it at home, we recommend the use of gloves, mask and glasses to protect the eyes.
INGREDIENTS:
900g of evo oil
leaves and bay berries at will
114g of caustic soda
256g of water
PROCEDURE:
1 - Prepare the bay oleolyte by putting fresh leaves and berries in cold oil. Cook in a bain-marie over low heat for 3 hours.
2 - Put the leaves in a colander and drain the oil overnight.
3 - The next day, filter the oil.
4 - Put the soda in the water (not vice versa): you will have a clear and warm solution. Pour in 900g bay oleolyte (if not 900g add oil). Mix with the blender at low speed until you get a cream.
5 - Transfer to the mould (wood or plastic, no iron), cover with film for 24 hours and let cool under a wool blanket. After 24 hours remove the film and let stand another 24 hours under the blanket.
6 - Cut the dough and let it mature for 40/50 days on a tray wrapped in a cotton cloth; turn the soap over from time to time.