Making & Cutting Goats Milk Oatmeal Soap

Back in November, when we were on vacation in Breckenridge, we stopped in a local, handmade soap shop.  I bought probably 20 different bars of soap of varying scents, colors and formulas.  I’ve tried most of them now, and my favorite by far was a goats milk soap.  The lather was beautifully creamy, and the soap left my skin feeling soft and nourished.  So of course I wanted to try a goats milk soap for myself!

Building upon my last recipe, the one I used for my Cranberry Fizz soap, I tweaked my base oils a bit to include palm oil.  I did this mainly because I am a goof, and I accidentally ordered three giant jugs of the stuff on three separate occasions, not realizing I already had so much on hand.  Fortunately, palm oil is great for soaping, and it works especially well in conjunction with coconut oil.  I stuck with a high percentage of olive oil for this batch because I like how well that performed in my last recipe, and this one turned out just as great.  It would be an ideal recipe for swirling because it moves slow, yet it firmed up in the mold quite quickly.  I was able to cut it just 24 hours after pouring (and probably could’ve cut it a little sooner).

What makes this particular soap so wonderful, though, is the addition of goats milk and colloidal oatmeal.  I could tell a difference in the feel of the soap as soon as I unmolded it.  The soap felt nice and creamy in my hands, and even so fresh and dry, it felt moisturizing.  I seriously cannot wait to pop a bar of this in my shower!

Thanks for watching, and if you have any suggestions for future projects or questions about this one, let me know in the comments.  I’d love to hear from you!

Oil Percentages
  • 30% Olive Oil
  • 30% Coconut Oil
  • 25% Palm Oil
  • 6% Rice Bran Oil
  • 5% Castor Oil
  • 4% Avocado Oil

I superfatted this recipe at 6%.

Fragrance & Add Ins

Always run your recipe through a soap calculator to determine the correct amount of lye and water for your particular oils and batch size!  I use, and for this recipe I used a water:lye ratio of 2:1.

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