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Native Moisturizing Cream

Grapeseed Oil - 275 g
Sweet Almond Oil - 75 g
Jojoba Oil - 35 g
Shea Butter - 15 g
Castor Oil - 15 g
Cocoa Butter - 15 g
Beeswax - 75 g
Vitamin E Oil - 10 g
Distilled Water - 413 g
Borax - 10 g
Glycerin - 15 g
Oatmeal, Milk and Honey FO 10 g.

Use 2 saucepans - one for the water mixture and one for the oil mixture. eat both mixtures to around 165 degrees F making sure everything is melted and combined. Pour the oil mixture into a large mixing bowl.
Mixing at the lowest speed, gradually add the water mixture.
Continue beating on low until the mixture begins to thicken up. Increase the speed of the mixer and continue beating until the consistency of mayonnaise - about 10 to 15 minutes. Once the mixture is uniform and started to cool, add the fragrance oil and beat to incorporate. Beat on high for a few minutes. When the cream is cold and smooth, pour into jars. This made ten 4 oz jars for me.