Stage 1: (above 70°C)
7% Calendula Oil
7% Calendula Oil
6% Oat Oil
5% Shea Butter
5% Shea Butter
5% Emulsifier L
1% Cetearyl Alcohol
Stage 2: (above 75°C)
65% Boiling Spring Water
65% Boiling Spring Water
3% Lingonberry Glycerol Extract
Stage 3: (below 40°C)
4% Evening Primrose Oil
2% Eco Marine Algae Extract
Stage 3: (below 40°C)
4% Evening Primrose Oil
2% Eco Marine Algae Extract
1% Preservative 12
0.75% Essential Oils of your choice
0.25% Sea Buckthorn Pulp CO2 Extract
100% Total
0.75% Essential Oils of your choice
0.25% Sea Buckthorn Pulp CO2 Extract
100% Total
Method:
- Put Stage 1 (fat soluble) ingredients into a small bowl in a bain marie.
- When they are above 75°C, weigh the Stage 2 (water soluble) into a larger bowl and put onto the bain marie. Stir briefly to dissolve the emulsifier.
- Pour the Stage 1 into the Stage 2 and start to stick blend. After a few seconds, look at the cowl of the stick blender (covers the blade) and see what the mix looks like. If it is granular and separating, stick blend a little longer. When the cream looks smooth and like a runny single cream, stop stick blending and take it off the heat. It normally takes 20 to 30 seconds to achieve this.
- Cool down in a pan of cold water whilst stirring with a spatula.
-
When it is under 40°C, add the Stage 3 (heat sensitive) ingredients and mix thoroughly. Put into jars and label.