Lard Recipe Soap Dough

Using commercial lard with preservative in it may keep soap dough fresh for a longer period of time. Very low super fat also helps keep it from becoming rancid. Dissolve sorbitol and sodium citrate in the additional water needed to add to masterbatched lye solution. Heat the additional water first, add sorbitol and stir until clear, then add to MB lye solution. I make 6 colors with this recipe. DO NOT GEL!!! Pour into cavity molds or Ziplock freezer bags. Cover with plastic and let sit for a couple of days. The key is to prevent soap coming in contact with the air. After 2 to 3 days, take the soap dough out and knead it while wearing gloves. I found extruding the soap dough through an extruder with a multi-hole disc does a superior job and saves my hands. Wrap tightly in plastic, and then store in a Ziploc bag or in plastic containers. Double wrapping helps keep the soap from drying out. After a full week, I have not experienced issues working the soap dough without gloves.