Monday, July 13, 2015

Mom's Heel & Body Cream recipe

used a custom blend for my Mother-in-law who has issues with occasional cracked heels. She says this is the only lotion /cream that keeps her heels moisturized. She has tried all of the commercial stuff and it just does not do what this one does. 

I made this recipe which has been modified from the original recipe, because of allergies and sensitives to coconut oil.
Everything is done by weight measurements. You will need a scale that does ounces and fraction of ounces. Place your dish on and zero out your scale before weighing you ingredients.
Hard oil:
1/2 oz  (14 g) cocoa butter, grated
1 oz (28 g) beeswax, pellets


Soft oil:
4 oz (113 g) Olive oil
5 oz (142 g) distilled water 
Essentials oils ( 45 drops-opt.)- 



I like to use an Electric Skillet to Heat and melt the ingredients using it as a gentle water bath.

Once all oils are heated and melted. 




Heat the distilled water , place in a bowl, using a stick blender start mixing the water on high. Slowly drizzle or pour in small steady stream the melted oils in to the water this will begin the emulsification process.


 It takes about 15 mins. Once it is done you may add Essential oils of your choice.  Please contact me about my preference in  Essential Oils. (Ask if you would like to know more about these amazing oils, they have been a huge blessing in my family's life.) OR you may Just put it into containers plain for use. 

Use a popsicle stick or spoon to take cream out of the jar to prevent introducing bacteria or spoilage to your lotion/Cream.

Here is the original recipe with the above annotations.

Basic Body Cream Recipe by Tamalu Watkins
   (all measurements are by weight)
·  Hard oils: (Modified used Only 1/2 oz (14 g) cocoa butter no coconut oil)
2 ½ oz (71 g) virgin coconut oil
 ½ oz (14 g) cocoa butter                                                                                              
·  Soft oils:  (Modified used 4 oz (113 g) of Olive oil No Grapeseed or almond)
4 oz (113 g) grapeseed oil or almond
2 oz (57 g) olive oil
·  1 oz (28 g) beeswax, grated                                 
·   9 oz (255 g) distilled water (Modified used 5 oz (142 g) of distilled water)
·  45 drops essential oil (opt.)(Used personal blends)
Place coconut oil in a 16-oz (.5 L )heat-proof measuring cup.  Add cocoa butter and beeswax.  Put the cup containing the oil and beeswax into a pot partially filled with water, place over medium heat and stir with a chopstick or fork until the oil and beeswax melt and dissolve, becoming one liquid. 
Remove from heat and add grapeseed (or fractionated coconut) and olive oils.  Allow to cool to body temperature.  As it cools, the mixture will thicken and become opaque.  Stir as it cools to keep the consistency smooth.  If it cools too much, just reheat it.
While the oil mixture is cooling, warm the distilled water in another heat-proof measuring cup in the hot-water bath.  Test for body temperature with a clean finger.
When the oil mixture and water have both reached body temperature, pour the water into a blender or mixing bowl (I use a mixing bowl and stick blender) and add optional water-soluble ingredients such as vitamin C.  Process at high speed.  If using a high-power blender such as a Vita Mixer, set it on low.  Slowly add the oil mixture by pouring a thin drizzle into the whirling water.  It will begin to sputter and thicken.  Continue to process until the oil and water have blended together into a thick, creamy liquid.  This may take 5-10 minutes in a blender or food processor.  If using a high-power blender, it may take 20-30 seconds.  It may take 15 minutes with a stick blender.  This process, called emulsification, is the secret to creams.
Scoop the cream into a 32-oz (1 L)measuring cup with a spout for easy pouring.  If you are adding essential oils, do it at this point, making sure to stir them in well.  Pour the cream into very clean, dry jars.  Filling them to the top and leaving as little airspace as possible.  Cap with tight-fitting lids and let sit overnight to allow the “flavors” to blend.  Use a clean popsicle stick to dip out your cream if it is in a wide-mouth container, to prevent introduction of bacteria and spoilage.
Variations - Variations on the oils for this recipe are easy.  As long as the amount of hard oil (solid when cool) totals 4 oz and soft oil (liquid) totals 6 oz, you can play with oils to make creams for different purposes.  Have fun!
Other Ingredients - Optional ingredients include PABA for sun protection, MSM for cellular hydration and repair, and natural preservatives such as Grapefruit seed extract or vitamins A, C or E.  Essential oils also act as preservatives due to their antimicrobial properties.