YIELD: 8-9 bars 
Castile [ka-steel] soap is one of the oldest types of soap. It is a natural soap made from 100% olive oil, which is a soft oil, so this soap needs a longer storage period before use to get maximum lather. You can use olive oil or extra virgin olive oil from local growers - olive oil soap will be darker and have a green hue when compared to extra virgin olive oil soap which has a pale yellow to green hue.
15g (0.5oz) sea salt
310g (11oz) distilled water
120g (4oz) lye
935g (33oz) extra virgin olive oil
42g (1.5oz) skin-safe essential oil/s (optional)
Rubbing alcohol in a spray bottle
1. Safety before you start: always wear safety gear whilst making soap in a well-ventilated space, as outlined in Lye & Safety
2. Dissolve salt in water in a plastic bucket (lye bucket). Add lye and cool to 57°C (135°F).
3. Measure oil into a second bucket (soap-making bucket). Add cooled lye solution and blend for 20-60 seconds until thin trace is achieved.
4. Whisk through essential oil/s.
5. Pour soap into mould/s. Spray surface with rubbing alcohol. Cover loosely with a cloth (not touching the surface) or fold over the tops of the milk carton. Wrap cartons with towels.
6. Set aside to dry for 2-3 days. Slice when firm enough to cut (but not sticky) and stamp if required.
7. Cure on a coated wire rack away from heat and sunlight for 3-5 weeks, turning weekly.
8. Wrap and store finished soap. This soap firms after several months, and is best used after 9-12 months.
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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