- Melt Stage 1 (fat stage) ingredients in a double boiler.
- Mix the Stage 2 powders into a paste with the Glycerin. Add freshly boiled spring water and whisk in a double boiler, on the heat, until fully dissolved.
- Then add Stage 1 (fat stage) ingredients to Stage 2 (water stage). Stir together with a spoon or spatula until you see they are fully mixed in.
- Stick blend briefly until emulsification has occurred.
- Remove from the heat and stir slowly while cooling naturally. Do not stick blend or accelerate the cooling during this stage.
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Combine Stage 3 ingredients and, when the emulsion is below 40°C), add to the cream. Stir thoroughly, jar and label.