You can purchase a melt and pour base with all the ingredients you wanted to add.....i.e. goat milk and honey. I would imagine that if you were to add those ingredients to your already made melt and pour soap, it might not turn out or give you the results you are looking for. Hope this helps...
Try using annatto seed. I take a handful of seed and cover them in a liquid oil in a quart mason jar, let it sit for about a month.....you may have to adjust the color a little when making your soap batter to how you like it. Or you could try using Tumeric. These are natural ways to get...
I usually look at it as superfatting my recipe. Or.....I will take a few tablespoons from my liquid oils to dispers my colors......either way works fine for me.
It looks like you have more solid fats then liquid fats in your recipe, as well as adding clay. You may have to alter your recipe a little bit because it looks like it will come to a trace fast......
Salt is a humectant....it attracts water. All soap will sweat, there are many factors that come into play here. My advice is to do a very simple soap with simple ingredients that provide great benefits just like recipes with exotic oils. I am not sure where you are located but try to source...
To gel or not to gel....that is the question.....gelling is a beast of its own. I have never come across a sure fire 100% way to prevent gelling. The only time I refrigerate my soaps is when I am using milks' or sugar based additives to my batter. Otherwise I fully insulate mine to encourage...
Milk's have a tendency (scorching) to do this because of the proteins in the milk. You most likely had a partial gel going on with your soap. When I make goats milk soap I immediately put it in the freezer for 24 hours then transfer it to the fridge for another 24 hours then let it sit on the...
Many things can cause rapid, thick trace. Adding clay can thicken the batter, so can a water discount, temperature, as well as many fragrance oils, even using too much solid oils can do this. Take a closer look at your recipe to problem solve. Good luck!