Does it really matter???

Before I answer this question, I should put it in a framework. In some instances no, it doesn’t matter if you don’t follow directions on a recipe, or do things out of order. And in other instances, YES it absolutely matters if you do things in the right order AND measurements.

What is the determining factor?

The item you are making.

For example, cooking and baking. I will absolutely advocate experimenting. Yes, even with bread (which we’re always told is a science and should never be deviated from). I’ve gone in left field with bread recipes and have had success.

How can you have success?

Photo by Ron Lach on Pexels.com

Know the science. If the ingredient is not part of the active component, it’s just there for flavor. Experiment away. Yeast (going back to the example of bread) is a living organism and has preferred temperature and environments for optimized leavening activity. This is the science part that you cannot change no matter what you toss in the bowl. Kill your yeast, there’s nothing you can do (even following the recipe perfectly) that will get that bread to rise.

So by all means, if you want some fancy bread with herbs tossed in to complement a meal you’re making, do it! Use a recipe you’re familiar with and add the herbs you want to add. Go ahead and baste the bread with salted garlic butter right before cooking it. Modify to your heart’s content.

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When does it really matter?

Soap making is definitely one of those times where you must follow the recipe.

Mind you, I’ve been less than precise where I’ve added a couple of grams more or less of the fat/oil components of the recipe and the bars have turned out fine. Some fat/oil are known for making a softer bar, so be prepared that if you use more of a softening fat/oil, your bar is going to turn out softer than if you were more precise. But the soap is still soap and still becomes firm when you cure the soap.

Just because I brought this subject up, here are fat/oils that affect the hardness of your soap: Sunflower oil will make a softer bar. Harder bars of soap can be obtained by using Cocoa Butter, Lard, Palm Oil, or Tallow.

Take the time to do a quick search and learn what all the different fat/oils do. Many contribute multiple attributes to your soap. Some attributes you can find are lather, shine/conditioning, oil control for acne, helping dry skin, and so many other factors. It really is fascinating to see what can contribute or irritate your skin’s health!

And when you make soap, the ingredient that it absolutely matters how you use it is Lye (sodium hydroxide for bar, potassium hydroxide for liquid)!

Of course there are the standard safety warnings: use in a well ventilated area; wear long sleeves, gloves, and eye protection; and use equipment that are least reactive to this caustic chemical (use glass or plastic).

But this particular ingredient, it absolutely matters how you use it!

Here’s one way that I messed up!

Disclaimer: At no point in time am I ever encouraging you to go against directions with caustic ingredients. At all times use safety equipment and be aware of what you are doing. Understand what you are working with, what reactions are happening, and never leave a project at a volatile moment in the process. Be present. Be aware. And have safety equipment and procedures in place. And always work in an environment free from distraction.

Even know I don’t know why I thought I could make soap during the day when the kiddos were awake. There’s a reason why other women also tell you to focus on soap making after you put the kids to bed for the night. I knew exactly why and I still chose to give into the illusion I could do this and it would turn out all right.

Nope. Even nap time is not a good time to make soap.

Photo by Mikhail Nilov on Pexels.com

After the frazzle of getting the kiddos to go to sleep, I forgot that the recipe I was using did not call for water (to react with the lye). Instead I was using Aloe Vera liquid (which acts like water in this recipe). I put the Aloe Vera in the bowl that I was melting down my solid fats (coconut oil being one). I caught this accident when I grabbed my Olive Oil to measure out.

I so wanted to kick myself!

Instead of wasting all these ingredients, I decided to move forward and see what happens when you make the mistake and proceed with the batch.

The first thing I learned, you can’t sub out a fat/oil for your “water” ingredient.

This comes back to science–which you cannot change no matter how much you wish you could. Olive Oil did not dissolve the lye. The chemical reaction with the lye never took place until I added the fat/oils into the bowl and started mixing. The Aloe Vera finally came in contact with the lye and the reaction could proceed.

And this is why soap recipes are broken up into two components: lye and fat/oils!

When your lye and water start to react it produces heat. If you have your whole recipe in a bowl when this happens, your fat/oils are instantly heated by the reaction. What follows is the accelerated rate of saponification. And if this happens before your fat/oils are emulsified with the lye solution, then you are faced with all the problems of soap making.

In this particular instance, my soap broke. I had an oil slick on my hands. And I know for a fact that my soap wasn’t set up because it hadn’t had the time needed to emulsify everything together.

And the more that I blended the soil back into the soap version of cottage cheese, the problems didn’t go away. By the time I got the oil slick to disappear, my soap seized up!

At this point there were only two options. One, I could throw everything away and start again. Or Two, I could see if this would work.

Normally, everyone tells you to take the blending of your cold press soap to a light trace. I’m not like everyone else. I find that a light trace gives me a soft soap (even when following a recipe to utter perfection). So my comfort zone is to take my soap to a medium trace. It gives me a firm soap that doesn’t melt in the shower thanks to young hands who sometimes leave the bar in the water. And it still allows me to make bars without air bubbles. (I’ll come back to that trick in just a moment.)

I kept blending that seized soap past my usual medium trace and prayed to see the final signs of emulsification. This one is hard to describe in words, because this is just where experience comes into practice–you know when you’ve emulsified.

At this point the soap was so thick from seizing and still being worked that I only had a few minutes before complete loss. And I didn’t even have time to stop and put in my scent. So I stopped and immediately transferred into my individual soap molds and my loaf mold.

Tip for Removing Air Bubbles: This one is taken directly from the baking world of cake making. Have you ever seen someone drop a cake or cupcake pan down on the counter several times? They were removing the air bubbles to keep an even crumb. I use this same trick for soap making, especially with the batches of soap with a heavier trace.

I dropped my molds like there was no tomorrow, to remove the air bubbles. I knew they were there. And because of how I could or could not drop the molds, both types had different outcomes.

The individual molds were not rigid and could only use a light drop. The silicone wouldn’t hold up to much gravitational help. As a result, you can see here how these soaps turned out to have a cratered texture.

On the other hand, the loaf mold has that beautiful wood frame (thank goodness for jointed corners!) which definitely could withstand a little help from gravity. I dropped that loaf mold several times until the soap started lying flat in the mold and no more air bubbles came to the surface. And as you can see here, no one would ever know that I had trouble with this batch of soap. (These ones again will be for family use because I didn’t include the scent.)

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What if recovery is not possible?

This time I was able to pull soap out of that massive mistake. But I already had a backup plan in my back pocket in case I unmolded the soap and there was total devastation.

  • Melt down the soap and mix it with a correctly formed soap mixture. This is what soap makers do all the time when they forget to mix in a scent or even a couple of other errors. Especially when you do a cold process of soap making you have a little more time to decide if you want to fix this mistake by melting down and trying again.
  • Cube or shave the soap down into decorative pieces and add it into a soap batch that worked out better. If you’ve ever seen soap that has another color “floating” in the bar of soap. This is the technique they use. The day that you unmold these soaps and cut them down, they are solid enough to add to a fresh batch of soap. You will just cure the bars on the time scale of this fresher batch of soap. (Tip: make sure that this fresh batch of soap is stopped at a light trace. This will help get around all the corner/curves and get into any craters without the need of dropping the mold to remove air bubbles–which would throw off the suspended look.)
  • Use it for other DIY projects. Make sure that you still cure this soap because you don’t want the lye to cause problems with your other projects. But you can use this soap to grease that sticky glass slider track or any other trick that you’ve seen elsewhere.

Just because this mistake had a “happy” ending…

I want to give this disclaimer one more time.

Disclaimer: At no point in time am I ever encouraging you to go against directions with caustic ingredients. At all times use safety equipment and be aware of what you are doing. Understand what you are working with, what reactions are happening, and never leave a project at a volatile moment in the process. Be present. Be aware. And have safety equipment and procedures in place. And always work in an environment free from distraction.

Sometimes, you just need to know the reason why you’re told “this is the way that you do this”. As I said earlier, in instances where you accidently gravitate away from a recipe, you’re not going to start a fire or blow your house up by adding herbs or seasoning in a recipe that you’re told to stick to. But when you’re working with chemicals, the process that you’re told to follow is there to prevent serious issues from happening. There’s no doubt a long list of possible things that could happen by mixing soap out of order, most of them causing harm to your body.

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How can you prevent mistakes from happening?

  • Make sure you’re in the right headspace for your project. (You’re not distracted or sleep deprived as examples.)
  • If you’re rushed, stop and find a different time to do this project. (You are in control.)
  • Rewrite your ingredients in the order that you will use them.
  • Rewrite you steps in precise order (short and easy to read).
  • Before you start your project, organize your materials in groupings of what you’re adding together, in the order that you will add them.
  • Pre-measure out everything into separate containers.
  • Even if you’re used the recipe before, reread through the ingredients and steps and make sure you remember what you’re doing.

Even when you do prepare, mistakes are still going to happen. Know in advance what you’re going to do. Have plan B, C, and D already in your head. This allows for quick thinking and recovery. One of these plans needs to include what you do when you need to dispose of a failed project.


Here’s the final cut

As I walk back through all that happened, I’m actually still surprised by how things worked out in the end, having dealt with broken soap and fixing it until it seized. When you look at these pictures you will see that the bar on the left (the soap I put in individual molds) definitely show the war that took place. However the bar on the right (cut from the loaf mold) looks like the only issue was minor cosmetic issues.

Most of the issues on the loaf mold soap are really seen from the side view. And the worst of the individual mold is seen in the face picture.

As a point of reference, if you ever hear a soap maker describe a problem as looking like brain matter, what they are describing is the face shot of the individual mold. It doesn’t literally look like a brain, but it has webbing and crater like surface.

Hopefully you never have to go through any of this while making soap of your own. But here’s at least some conversational information that you may or may not hear from anyone that you’re learning soap making from or in any of the countless videos on YouTube.

Above all, at least now you have some information and images to go with everything else that you are learning elsewhere.

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Waxing Gone Wrong

It’s easy to find videos and information on how to walk you through waxing cheese so that you can keep cheese in your house without taking space up in your fridge. This is particularly useful when you want to take advantage of sale prices at your local grocery store. Or maybe you’re adventuresome enough to make cheese at home.

What is harder to find is a heads up of what you’re looking for when after you’ve waxed your cheese.

This is what I want to share with you today.

In all the YouTube videos and blog posts you’re told to walk out for cracks in the wax or mold on the outside. But what does that look like? And that’s not even taking into consideration that in reality there’s a couple of other things that you should look for that you should be aware of as well. So let’s take a look at what can go wrong.

The first indication that you need to check your cheese…

About two months ago I noticed an earthy musty smell in my pantry that came out of nowhere.

If you’re use to preserving food, you know that when there’s a change in your pantry smell than something is up.

If you’re new to food preserving, it might not cross your mind that you need to check something. I want to plant that red flag in your mind right now. If a new smell comes up in your pantry, check all your food and see where it’s coming from.

Note: I first noticed this smell in my pantry about two months ago. Instead of removing the wax and checking the viability of re-waxing all the cheese you are about to see, I let it all go. I took this to the extreme so that you can have a very good visual of what you can find and see with certainty of what is going on with the cheese when you remove the wax.

You find dampness that seems to have come from nowhere.

Honestly I kind of laughed when I saw this one. Out of all the research I did before waxing my own cheese, no one talked about wet cheese. So I never would have known to look for this one.

The problem with this issue is that if you’re just looking for cracks and discoloration of the wax, you’re not going to catch this problem. The only way you’ll find this problem is by handling your waxed cheese when it’s time to flip them.

I felt something tacky. It was kind of like sugar water; something is a little sticky but you don’t know what or why. I didn’t know what was causing this tacky feeling on my wax until I picked it up and where my fingers pinched into the wax (to pick it up). Instead of a firm wax feel, there was a bit of mush and a couple of drops of liquid came dripped out. I didn’t see any cracks, but the liquid was coming out of somewhere.

When I opened this cheese up, there was quite a volume of water that came out. And the picture doesn’t really do justice for this one. I tried to capture the amount of water that came out, but about half the water went under the cutting board.

This problem is not salvageable because there was a breach in the wax, meaning that bacteria had access to cheese with an obviously wet environment. While the scent wasn’t too off, it was different than when this cheese was made. But it was the fact alone that the environment inside the wax was perfect for breeding food borne illness that this cheese had to be thrown away.

What caused the water to form inside the wax?

The number one reason, especially for this amount of liquid, is the fact that this was Queso Blanco, a semi solid cheese.

Depending on who you listen to, some people say that only hard cheeses are qualified for waxing. Then there are some people who saw that semi hard cheeses are able to be waxed.

Know that the amount of water content in the cheese that you wax is going to be inside this environment. If your wax is compromised, that water content becomes a problem.

The wax blows up like a balloon and looks like a pillow.

This is another example of a problem that does not involve a crack or discoloration of the wax. The giveaway that something is wrong is that you see the wax bulging.

When the wax is opened, you once again see that the cheese is wet, an indication of a breach in the wax. The water inside is minor in comparison to the glaring indication that something is wrong. You can see here that the cheese itself became bloated.

What causes this bloating?

A microorganism got in and started eating on the cheese. Its respiration causes the carbon dioxide to become trapped in the wax, causing the bulge in the wax. When the cheese also bulges, you know this compromise has gone on for quite some time.

Again, this problem is not salvageable. The cheese needs to be tossed in the garbage.

The wax has become discolored.

I was interested in seeing what was going on inside this problem. Everyone you talk to will tell you that the discoloration is caused by mold. But there’s cheese mold and then there’s mold. Cheese mold (white–like the store cheese that’s on sale because it’s old cheese) can be cut off, cleaned off with vinegar and reprocessed.

This is not “cheese mold” this is toxic mold. Immediately toss it.

Now there are some people who will try to say that the mold is isolated in one location and try to rationalize that you can cut and reprocess. Please don’t. There is moisture on the cheese. The wax created a biome for this mold to grow in. And the evidence is that the off smell of the cheese was not localized but also on the opposite side of the block.

Something looks like white mold on the outside of the wax.

This one I had hoped to find the mold that I was told you could cut off and reprocess the cheese.

Surprise!

Instead I found a noticeable off smell, discoloration of the surface of the cheese, and slime. This one is caused by a yeast infiltration.

If you know yeast, you know that even if you cut it off, it’s coming back. This also gets tossed in the garbage.

What happens if you ignore the crack in your wax?

Let’s just say that I’m glad that I saved this one to be the last I was going to examine. And I didn’t even open the one with the gaping crack. I chose the small hairline crack.

I could not finish removing the wax. The rotten scent was overpowering. Obviously this was a toss for me.

Here’s the thing. I know for a FACT that the cause of this problem was that these two blocks of cheese fell from my pantry and hit the floor. When I picked them up from impact I looked and it appeared that the wax was undamaged.

Never assume there was no damage.

If you want to save the cheese from this problem than when you pick the cheese up from a fall, just immediately remove the wax, clean the cheese with vinegar, air dry it and put on a fresh wax casing. This problem is totally avoidable.

Maybe the cheese falls with a family member and they put it back without letting you know. If you ever see a crack, immediately open it and see what’s going on. Make an educated decision on what to do.

What can we do to prevent these issues?

First toss out everything that you hear from the people who are sharing their cheese making experiences. If you want to learn how to preserve cheese, to be shelf stable, then turn to cheese mongers who make a living off of preserving cheese.

Look at the waxed cheese that you can purchase at the cheese shops.

Pay attention to how thick the wax is.

I am going to tell you right now, the cheese that you see in my pictures here are double dipped layers. I put on two layers of wax because the non-professionals said that it was enough. If you put the last picture (cracked wax) next to a professionally waxed cheese, you will notice that what I applied is a fraction of what the professionals apply to their commercial cheese.

If you want to prevent bacteria, yeast, mold and other microorganisms from infesting your waxed cheese, you need to make sure that you create a thick enough barrier to protect your food. Thick barriers are going to offer better protection than a thin barrier. Do not be cheap. Use the amount of wax a professional is going to use.

Another condition that you have in your control is the area in which you keep your waxed cheese. The experts say that cheese wants to be stored between 40-50 °F. If there is no location in your home that meets this temperature criterion, the best place is in the crisper of your fridge (which is warmer than the main compartment–too cold for cheese) and where you can control humidity. You want high humidity (about 85%), which may require a open container of water in the crisper drawer with the cheese.

Do you need a jumping off point for what experts say in how to store cheese? Look for articles written by cheese makers who have been in business for generations. Another great place is the American Cheese Society. The best yet is anything put out by a Certified Cheese Fromagier–someone who has gone through the training and accreditation for knowing it all in the cheese world.

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