Archive for February, 2011

Liquid Laundry Soap Recipe

Originally published at: http://www.tngun.com/2011/01/diy-liquid-laundry-soap/

One thing I have learned about preppers is that they are not afraid to get their hands dirty. If you’re going to be out growing food, or camping, or building skills your going to get your clothes dirty too. I know it’s simple to go to the store and buy whatever laundry soap you like to buy, but something else I have learned about preppers is that they like to save money, and don’t mind putting in some extra work to do so.

Each of the three ingredients to make this soap costs less than 2 bucks each, and with the exception of the soap, they all can be used to make several batches of soap. Here’s the breakdown:

Fels Naptha Soap 5.5 ounces for $1.95 (you use ½ bar each recipe)

20 Mule Team Borox 76 oz for $9.99 (1 cup per recipe with a little more than 9 cups per box)

Arm & Hammer Washing Soda 55 oz for 3.79 (1/2 cup per recipe and 17 ½ per box)

0.98 Soap

1.11 Borox

0.22 Washing Soda

2.53 per 5 gallons of soap

With 80 cups per 5 gallons, it divides out to .03 cents a load. Since my time is valuable, and so is the hot water, lets say I spend .10 cents a load. Its still cheaper than ANY liquid laundry soap on the market.

The best thing is I control the ingredients, so it works great for those with sensitive skin.

The only down side is that it doesn’t quite have the familiar texture your used to, to me it looks a lot like pale green snot. But you have to trade off somewhere, a lumpy gooey soap for next to nothing, or overly scented expensive soap that has a consistant texture.

If you decide that homemade liquid soap is worth that small negative the instructions are below:
Instructions
Equipment:

* 5-gallon container
* Box or other grater
* Pot large enough to hold 6 cups of water
* Long stirring stick or spoon for 5-gallon container

Ingredients:

* ½ of a 5.5 oz. bar of Fels Naptha soap
* 1 cup 20 Mule Team Borax
* 1/2 cup Arm & Hammer Super Washing Soda
* Water

Procedure:

1. Grate the soap into small slivers, Fels Naptha soap, but it seems to work the best for me, but you could probably use any bar soap.
2. Heat 5 cups of water in a large pot.
3. As the water heats, gradually add the soap slivers. You do not want the water to boil, or the soapy water will bubble over. As the slivers melt, keep adding until all the soap is melted.
4. Place 3 gallons of hot water into the 5-gallon container.
5. Pour the melted soap mixture into the container of hot water. Stir.
6. Add 1/2 cup of washing soda. Stir until the soda dissolves, and then add 1 cup of Borax. Stir until dissolved.
7. Add fragrance, if necessary. Add a few drops of essential oils from your favorite scent.
8. Cover the container and set it aside. Let it sit overnight so it can cool and gel. The detergent will not gel uniformly; it may appear watery and clumpy.

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Making Homemade Mozzarella

This is a simple recipe, and pretty easy to make as long as you follow the recipe step by step.

Equipment

* 1 gallon pot – stainless steel or enameled
* Thermometer
* Colander
* Slotted Spoon
* Long Knife
* Microwavable bowl

Ingredients

* 1 gallon milk
* 1 ½ teaspoon citric acid dissolved in 1 cup chlorine free water
* ¼ cup rennet dissolved in ¼ cup chlorine free water
* 1 tablespoon of cheese salt and/or herbs (optional – but I found it bland without salt)

Directions

1. Pour milk into pot and vigorously stir ion citric acid
2. Heat to 900F while stirring
3. Remove from heat and stir in the rennet solution with a dashing motion (up and down like making butter in an old fashioned dasher) for about 30 seconds
4. Cover pot and let sit for 5 minutes
5. If the curd looks like a white jello with a clear separation of the curd and the whey cut the curd into 1/2 “blocks (see Farmhouse cheddar video II)
6. Heat the curds to 1050F while gently stirring curds
7. Take off burner and stir for another 2-5 minutes (longer time = firmer finished cheese)
8. Pour off floating whey (save it for bread making)
9. Ladle curds into large microwavable bowl and drain as much whey ass possible without pressing curds too hard. (You can press down a little, but don’t mash it flat)
10. Microwave bowl for one minute
* Ricki’s kit also has a recipe for using hot water
11. Remove and drain as you gently fold curds into a single piece. (add salt now if desired)
12. Microwave for another 30 seconds. Drain and stretch.
* cheese must be 1350F to stretch – if its not hot enough microwave for another 30 seconds.
13. Keep stretching cheese like taffy – the more you heat and stretch the firmer it will be.
14. When finished stretching submerge it in ice water to set the cheese.
* Critical for texture and to prevent it from being grainy.

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