Anne-Marie answers your questions about making cold process soap with milk! Milk soap feels amazing on the skin, but it does take a few extra steps to create and is considered a more advanced technique. We asked Instagram for questions about making cold process soap with milk, and you delivered!

Want to learn even more about making milk soap? Anne-Marie's new book, Milk Soaps, is currently available for presale on Brambleberry.com! The book features 35 cold process soap recipes using a variety of milk including goat, almond, coconut, and more. The book also covers how to create your own nut milk, and tips and tricks when soaping with milk.

Presale your copy of Milk Soaps today, until April 10th or while supplies last. All presale books are 25% off, and will be signed by Anne-Marie! Don't wait, only a limited amount of signed copies are available.

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Questions:
@0:45 Vineandbranchsoap: If you add milk as just an additive (not mixed with lye), do you have to reduce the amount of water in your lye/water mixture? Also, what is a good amount to add (as an additive) to really notice a difference in your soap? Thank you!! Cant wait for Anne Marie's new book!!!

@2:50 Islandspringsoapworks: Best way to avoid getting a partial gel with milk soaps? Mine always seem to get at least a small bit even when placed in the refrigerator or freezer immediately after pouring.

@4:18 Sweetbasil_soapshoppe: What’s the best way to make homemade milks like Hemp and not have it be lumpy? Nut bag? Straining isn’t fine enough to catch all the lumps.
@4:18 Blackbarnsoap: Why are you straining the milk & lye mixture?

@6:28 Theenglishbodyshop: Other than special skin sensitivities, what is the benefit of using milk vs water? I have heard many people speak about the lack of lather with goat milk soap, so I am curious about the benefit or if it is preference

@8:09 Kinforever3: I use milk from my Nigerian Dwarf goats in my soap. Nigerian Dwarfs have a high butterfat content in their milk (one of mine has 9%!) so should I be making adjustments in my recipe because of that? Does it affect the superfatting?

Thank you for all your great questions!

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