Cold Process Salt Bar Soap Recipe

This recipe produces a hard, long-lasting salt bar with a rich, creamy lather. A high superfat is recommended because of the high percentage of coconut oil.

Ingredients

• 800 g Coconut Oil
• 150 g Olive Oil
• 50 g Castor Oil
• 138.3 g Sodium Hydroxide (NaOH) (20% superfat)
• 300 g Distilled Water
• 800–1,000 g Fine Sea Salt or Fine Himalayan Salt
• 20–30 g Fragrance Oil or Essential Oil (optional)

Method

1. Put on appropriate safety gear, including gloves and eye protection.
2. Carefully add the sodium hydroxide to the distilled water (never the other way around) and stir until dissolved. Allow the lye solution to cool.
3. Melt the coconut oil and combine it with the olive oil and castor oil. Allow the oils to cool to a similar temperature as the lye solution (around 30–40°C).
4. Pour the lye solution into the oils and blend to a light trace.
5. Add the fragrance or essential oil, if using, and mix well.
6. Quickly stir in the fine salt until evenly distributed.
7. Immediately pour the soap into individual cavity moulds or a loaf mould.
8. If using a loaf mould, cut the soap within 2–4 hours before it becomes too hard to slice.
9. Cure the soap in a well-ventilated area for 4–6 weeks before use.

Tips

• Use fine salt rather than coarse salt for a smoother finished bar.
• Do not use Dead Sea Salt, as its high mineral content can make the soap soft.
• Salt bars have a creamy, lotion-like lather rather than large bubbles.
• This recipe uses a 20% superfat to produce a milder, more conditioning bar.

Happy soap making!