|For details regarding the terms used and the preparation, but also for your safety, please read the COLD SOAP MANUFACTURING GUIDE first.|
Pure Castilian soap was first made centuries ago in Spain, being obtained from 100% locally produced olive oil. This recipe is very simple, the soap obtained is quite soft, not particularly frothy but very gentle on the skin.
Note: 0% superfat, 100% olive oil
Ingredients for 1 kg of soap
Olive oil extra virgin
Before you start preparing the soap, prepare all the utensils and equipment on the work table, to be at hand.
Weigh the necessary ingredients for the recipe.
Add the distilled water to a heat-resistant glass, over which, little by little, add the sodium hydroxide and mix slowly, carefully, until it dissolves completely and the solution becomes transparent. Leave the solution to cool to about 40°C.
Put the olive oil in a heat-resistant glass and heat in a water bath, to approximately 40°C.
Transfer the oil to a container bigger that 1000 ml, or you can use the vessel in which they were heated if it is large enough. Slowly pour the sodium hydroxide solution (lye) over the oil. Both must be of similar temperature.
Insert the blender into the bowl and mix until the consistency resembles that of a more liquid pudding.
Pour the composition into the chosen mold. Spray alcohol on the surface of the soap to prevent the formation of sodium carbonate.
Cover the soap with foil and let it rest for 2 days in a safe place, during which time it will harden.
After the soap has hardened, it can be removed from the form and cut to your liking.
The soap is then cured in a well-ventilated area, on shelves or in covered boxes (but not sealed tightly, to allow air circulation). Curing lasts at least 4 weeks from the date of production, during which time the soap is not used because it is still reactive
For best results, this type of soap is left to mature for 6-12 months.