Sastojci: 400ml maslinovog ulja, 100g kokosovog ulja, 100g slatkog ulja badema, 100ml kozjeg mleka, 80g sodijum hidroksida, 100ml destilovane ili prokuvane vode (sobne temperature), 50g pirea od bundeve, 1 kasicica braon secera, 1 kasicica soli, 1 kasika cimeta u prahu, 1 kasicica muskat oraha u prahu, 1 kasicica karanfilica u prahu, 10ml esencijalnog ulja karanfilica ili 10ml esencijalnog ulja vanile ili 10ml esencijalnog ulja cimeta.
Priprema:
1) Staviti zastitnu opremu i procitati mere opreza.
2) Pomesati vodu i kozje mleko. Napraviti pire od bundeve (samo kuvana bundeva u vodi; obavezno ocediti vodu, pa napraviti pire).
3) U tu mesavinu polako i pazljivo dodati sodijum hidroksid mesaju. Mesati dok se ne otopi. Ostaviti da se ohladi do 38 - 43 C.
4) Pomesati maslinovo ulje, badem ulje i kokosovo ulje i na srednjoj temperaturi na pari otopiti. Ostaviti da se ohladi do 38 - 43 C.
5) U mesavinu sodijum hidroksida dodati secer i so. Promesati.
6) Mesavinu sodijum hidroksida dodati u mesavinu ulja i promesati. Stapnim mikserom mutiti oko 5 sekundi pa napraviti pauzu. Ponovoti proces dok se pasta ne zgusne. Na pola mucenja, posle 25 minuta dodati pire od bundeve i nastaviti sa mucenjem jos 25 minuta.
7) Dodati esencijalno ulje i mutiti jos malo da se sjedini.
8) Podeliti na 3 dela (ne moraju biti potpuno jednaka) odokativno. U jedan deo dodati cimet i pola muskat oraha i promesati. U drugi deo dodati i karanfilic i drugu polovinu muskat oraha. Treci deo ostaviti kakav jeste.
9) Modle za sapun blago namazati uljem.
10) Sipati deo sa zacinima u modlu do 1/3, zatim sipati deo bez zacina, pa preliti drugim delom sa zacinima. Cackalicom ili stapicem za kebab prosarajte po sapunu do dna.
11) Ostaviti da se stvrdne tri dana. Ako se stvaraju pukotine stavite sapun da se susi na hladnijem mestu. Ako se lepi dok secete ostaviti da se susi jos dva dana.
12) Iseci sapune, poredjati na zicu i ostaviti da se suse 4 do 6 nedelja povremeno okrecuci da se ravnomerno osusi sa svih strana.
Ingredients: 400ml olive oil, 100g coconut oil, 100g sweet almond oil, 100ml goat milk, 80g sodium hydroxide, 100ml destilled or boiled water (room temperature), 50g pumpkin puree, 1 teaspoon brown sugar, 1 teaspoon cinnamon powder, 1 teaspoon nutmeg powder, 1 tsp of cloves powder, 10ml of essential oil of cloves or 10ml of vanilla essential oil or 10ml of cinnamon essential oil.
Preparation:
1) Put protective gear on and read precautions.
2) Mix water and goat milk. Make pumpkin puree (only cooked pumpkin in water; make sure to drain the water and make the puree).
3) Sodium hydroxide should be slowly and carefully added to the mixture. Stir until melted. Allow to cool to 38 - 43 C.
4) Mix olive oil, almond oil and coconut oil and melt at medium temperature over steam. Allow to cool to 38 - 43 C.
5) Add sugar and salt to the mixture of sodium hydroxide. Stir.
6) Add the mixture of sodium hydroxide to the oil mixture and stir. With stick mixer mix for about 5 seconds and take a short break. Repeat the process until the paste thickens. Half-way, after 25 minutes, add pumpkin puree and continue mixing for another 25 minutes.
7) Add the essential oil and stir a little more to combine.
8) Divide into 3 parts (they don't have to be completely equal) eye-ball-it. Add cinnamon and half nutmeg in one part and stir. To the second part add the cloves and the other half nutmeg. Leave the third part as it is.
9) Smear the soap mold or molds slightly with oil.
10) Pour part with spices in the mold up to 1/3, then pour part without spices, then pour over the other part with spices. With a toothpick or kebab stick mix to the bottom of the soap. Make swirls.
11) Allow to cure for three days. If cracks are created, place the soap to dry in a cooler place. If sticking while cutting, allow to dry for two more days.
12) Cut soaps, line on a wire rack and let dry for 4 to 6 weeks, turning occasionally to dry evenly on all sides.
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