Rebatching farm to tub soap

AF8350D3-1C80-4EAB-A829-F80B0A9F7417So why rebatch soap?  It is essentially remelting and repouring a soap batch, and I do it primarily because the chemical process to make soap can degrade the essential oils and other lovely ingredients one might want to add to the soap to either color or scent it.  Once the original soap recipe has cured, the chemical process of saponification is over….and there are no harsh ingredients remaining.  Then I can grate and remelt my soap, adding milk, honey, essential oils, herbs, etc….without having those ingredients affected by the lye and soap making process.

I begin by weighing and grating my cured soap.  Then I put it in a big oven pan, with  milk and honey, at around 230 degrees for a few hours, stirring often.   After I feel that it has reached the right consistency (pudding-like) …I stir in the herbs and/or essential oils, and pour back into the molds.   Rebatched soap is a little more difficult to deal with, as it hardens quickly, so I have to move fast!   After a few hours to cool and set, I can unmold and recut the soap bars.  They then dry out again for a week or 2, and then are ready to use!

This last round of rebatching I am making a natural milk and honey soap (thank you Trout, the jersey cow, for your awesome milk!), a lavender and sage soap, a citrus sandalwood and calendula soap, a peppermint rosemary and clay soap, and of course a maple syrup, cream and vanilla batch….because, Vermont.

Most of the ingredients are locally grown right here in Wallingford, the lard from Terry Bruce, the Milk from Tracy and Ed Crelin, maple syrup from Connie and Steve Berger, local honey, water, and herbs grown right here on our micro farm, the calendula, sage, rosemary, & peppermint.   Farm to Tub soap!

my lil helper

 

our home grown calendula, dried and ready to be added to the citrus soap..

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