Comfrey Hand Cream

Comfrey Hand Cream

Comfrey Hand Cream

Stage 1: (above 75°C)
16% Comfrey Oil
4% Jojoba Oil
5% Vegetal

Stage 2: (above 75°C)
66% Boiling Spring Water
5% Comfrey Glycerol Extract

Stage 3: (below 40°C)
2% Calendula CO2 Extract
1% Preservative 12
1% Essential Oils of your choice
100% Total

Method:
  • Heat Stage 1 (fat stage) in a stainless steel bowl on a double boiler until the temperature is above 75°C.
  • Add Stage 2 (water stage) ingredients into another stainless steel bowl in a double boiler until the temperature is above 75°C.
  • Pour Stage 1 into Stage 2 and use a stick blender (high shear) to emulsify the two stages. This will happen in about 20 seconds so keep checking. Ensure the temperature is above 75°C. When you lift the stick blender out of the mixture, the mix running off the blender head should look like a thin cream. If it looks granular or like it is separating, it needs more high shear blending.
  • When it has emulsified, take it out of the double boiler and use a spatula to stir it whilst it is cooling down. You can use a cold water bath to speed up the cooling. Do not continue to use the stick blender as this will destroy the liquid crystal structure that the emulsification has formed.
  • When it is under 40°C, add the Stage 3 (heat sensitive) ingredients. Combine thoroughly, jar and label.

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