To make an all natural “foodie” type soap, I couldn’t resist using my homemade goat milk kefir!
Keep in mind that when using any type of fermented food in soap making, you are destroying most, if not all, of the living probiotics. If the lye doesn’t “do them in” then they will starve during the curing process. If your soap gets too hot, then most of them will very likely suffer a heat death.
Some probiotics may survive, but there is no probiotic benefit to using soap made of fermented foods. The good news is, goat milk kefir does make a wonderful soap similar to plain goat milk. There are plenty of vitamins and antioxidants that remain thanks to the probiotics fermenting the milk.
Because the good bacteria eat the lactose in the milk, making soap with milk kefir will make a slightly different bar than plain milk.
To watch the process, click the video link below. You will even get to see me eating the leftover food ingredients after clean up. That’s not something you typically get to do after making soap!
Drink ingredients used
I replaced 100% of the liquid normally used for the lye solution with homemade goat milk kefir.
Food ingredients used
Baby food “carrots”
Greek Yogurt – 5% milk fat
(The food additives were calculated and incorporated at 1 parts food to 8 parts base oils.)
The baby carrots add natural color to the soap and the Greek yogurt adds a creamy luxurious feel to the lather.
8.71 oz (247 g) olive oil
8.75 oz (248 g) coconut oil
5.82 oz (165 g) beef tallow
4.37 oz (124 g) shea butter
1.48 oz (42 g) castor oil
4.11 oz sodium hydroxide
NO WATER – Used 7.3 oz homemade goat milk kefir in it’s place (frozen)
1.5 tsp sodium lactate (added to lye solution)
1.3 oz (37 g) orange 10x essential oil
.35 oz (10 g) patchouli essential oil
.2 oz (6 g) grapefruit essential oil
2.92 oz (83 g) “carrot” organic baby food
.73 oz (21 g) Greek yogurt (I used Fage)
Coloring the soap:
1 tsp activated charcoal + 1 Tbsp of olive oil
1.5 tsp yellow Brazilian clay (mixed in carrot puree)
1.5 tsp red Brazilian clay (mixed in carrot puree)
After making the soap, I covered it and put it in the fridge for 24 hours to keep it from heating up and turning darker or going through a partial gel.
A special thanks to Amy Warden at soapchallengeclub.com for putting together some great information about using foods and drinks in cold process soap making!
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