A richly nurturing hand cream with comfrey and a double helping of calendula for deep healing, softening and long lasting hydration.
Stage 1: (above 75°C)
14% Calendula Oil
14% Calendula Oil
6% Sweet Almond Oil
5% Vegetal
0.15% Carotene (approx. 3 drops)
Stage 2: (above 75°C)
66% Boiling Spring Water
5% Comfrey Glycerol Extract
Stage 3: (below 40°C)
2% Calendula CO2 Extract
1% Preservative 12
Stage 3: (below 40°C)
2% Calendula CO2 Extract
1% Preservative 12
0.85% Essential Oils of your choice
100% Total
100% Total
Method:
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Heat the Stage 1 (fat stage) ingredients in a double boiler until the temperature is over 75°C.
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When Stage 1 is ready, add the boiling water to the glycerol extract in a large stainless steel jug or large glass measuring beaker.
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Pour the Stage 1 mix into the Stage 2 and stir together with a spatula first. Then use a stick blender (high shear) to emulsify the two stages. This is very brief and only takes about 30 seconds. The stick blender should be used at the bottom of the container only and should not be pumped up and down as this will introduce air into the emulsion. When you lift the stick blender out of the mixture, the mix running off the blender head should look like a thin cream. If it looks granular or like it is separating, it requires more high shear blending for another 15 seconds or so.
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When it has emulsified, use a spatula to stir it whilst it is cooling down. You can use a cold water bath to speed up the cooling. Do not continue to use the stick blender as this will destroy the liquid crystal structure that the emulsification has formed.
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When it is under 40°C, the Stage 3 (heat sensitive) ingredients. The cream will thicken up as it cools down. Combine all ingredients thoroughly, jar and label.