Evening Primrose and Apricot Repairing Night Cream

While you sleep, you help your skin recover with this rich night cream. Evening primrose oil and apricot kernel oil care for the skin and keep it supple. The essential fatty acid gamma-linolenic acid is easily absorbed and intensely nourishes the skin!

Natural

Preparation15 min.

Total time60 min.

Recipe per:1 fles (100 grams)

LevelIntermediate

Shelf life

Total ingredient price:

€75.41

Makes at most

4 x fles (100 grams)

Price per fles

€18.85

Tools

€0.00

Preparation15 min.

Total time60 min.

Recipe per:1 fles (100 grams)

LevelIntermediate

Shelf life

Ingredients

GRAM

PRODUCTS

74.4g

€2.49

€6.50

€7.99

€6.50

€9.99

€4.99

0.1g

€5.99

Glycerine (Vegetable) - 300ml

€8.49

€5.99

€10.99

€9.99

Optional ingredients

GRAM

PRODUCTS

0.5g

€12.99

Tools

QTY

PRODUCTS

Digital (Precision) Scale

Sold out

NV-500

•

€24.99

Measuring Cup (Heat-Resistant Glass)

Set van 3 (25 + 150 + 400 ml)

•

€16.49

Stirring Sticks (Set of 10)

€9.99

Mini Garden (set)

1x klein + 1x groot

•

€4.99

Glass bottle - Brown (incl. varying caps)

100 ml (Smalle hals - DIN18) / Pipet Dop

•

€2.99

Dispenser for Oil, Cream & Soap (DIN 18)

DIN 18

•

€2.50

Digital Thermometer

Zilver

•

€7.99

PH-Strips

100 strips

•

€4.79

Instructions

Make sure all your ingredients and tools are ready and that everything is clean.

Put a pan of water over medium heat if you do not have a hot plate.

Weigh out all your ingredients. Combine each phase in a separate heat-resistant measuring beaker.

Add 2 to 3 grams more liquid to your Phase A and remember the weight including the measuring beaker. Subtract the excess liquid you added earlier to get the exact weight needed in the formula.

Heat Phase A and B.

When Phase B has completely melted, weigh Phase A to make sure it is the exact desired weight as noted earlier. Add more liquid if necessary.

Check the temperature. Both should be at 75 degrees Celsius or at least no more than 5 degrees Celsius apart.

Turn off the heat. Add Phase C to Phase B followed by Phase A and mix with a stick blender. Pulse for 5-10 seconds or until it turns cloudy, which is an indication that the mixture has emulsified.

Remove the beaker from the pan and stir until it cools down.

When the temperature is at 40 degrees Celsius, start adding the cooling phase. Begin with Phase D followed by E.

Mix gently until you reach room temperature.

Measure the pH. Use an acid such as lactic acid solution to lower the pH or a base such as sodium bicarbonate solution to raise it until you reach the desired pH of 5.0 to 5.5.

Put it into a jar or a bottle with a pump and label your creation.

Are you following this recipe? Share your photos in the communityand earn points!

Usage

After cleansing and toning, apply a generous amount to your face and neck. Massage gently until it is fully absorbed.

Ingredients

GRAM

PRODUCTS

74.4g

€2.49

€6.50

€7.99

€6.50

€9.99

€4.99

0.1g

€5.99

Glycerine (Vegetable) - 300ml

€8.49

€5.99

€10.99

€9.99

Optional ingredients

GRAM

PRODUCTS

0.5g

€12.99

Tools & accessories

Tools

QTY

PRODUCTS

Digital (Precision) Scale

Sold out

NV-500

•

€24.99

Measuring Cup (Heat-Resistant Glass)

Set van 3 (25 + 150 + 400 ml)

•

€16.49

Stirring Sticks (Set of 10)

€9.99

Mini Garden (set)

1x klein + 1x groot

•

€4.99

Glass bottle - Brown (incl. varying caps)

100 ml (Smalle hals - DIN18) / Pipet Dop

•

€2.99

Dispenser for Oil, Cream & Soap (DIN 18)

DIN 18

•

€2.50

Digital Thermometer

Zilver

•

€7.99

PH-Strips

100 strips

•

€4.79

Instructions

Make sure all your ingredients and tools are ready and that everything is clean.

Put a pan of water over medium heat if you do not have a hot plate.

Weigh out all your ingredients. Combine each phase in a separate heat-resistant measuring beaker.

Add 2 to 3 grams more liquid to your Phase A and remember the weight including the measuring beaker. Subtract the excess liquid you added earlier to get the exact weight needed in the formula.

Heat Phase A and B.

When Phase B has completely melted, weigh Phase A to make sure it is the exact desired weight as noted earlier. Add more liquid if necessary.

Check the temperature. Both should be at 75 degrees Celsius or at least no more than 5 degrees Celsius apart.

Turn off the heat. Add Phase C to Phase B followed by Phase A and mix with a stick blender. Pulse for 5-10 seconds or until it turns cloudy, which is an indication that the mixture has emulsified.

Remove the beaker from the pan and stir until it cools down.

When the temperature is at 40 degrees Celsius, start adding the cooling phase. Begin with Phase D followed by E.

Mix gently until you reach room temperature.

Measure the pH. Use an acid such as lactic acid solution to lower the pH or a base such as sodium bicarbonate solution to raise it until you reach the desired pH of 5.0 to 5.5.

Put it into a jar or a bottle with a pump and label your creation.

Are you following this recipe? Share your photos in the communityand earn points!

Usage

After cleansing and toning, apply a generous amount to your face and neck. Massage gently until it is fully absorbed.

RECIPE

Facial Cream

Evening Primrose and Apricot Repairing Night Cream

Name: Evening Primrose and Apricot Repairing Night Cream
Prep time: 15 min
Total time: 60 min
Yield: 4
Ingredients: Demineralized Water; Allantoin Powder; Apricot Kernel Oil (Organic & Cold-pressed); Castor Oil (Organic & Cold-pressed); Natural Emulsifier (Olivem 1000); Cetyl Alcohol; Xanthan Gum; Glycerine (Vegetable); Evening Primrose Oil (Organic & Cold-pressed); Vitamin E Oil (70% Tocopherol); Night Night EO Blend; Preservative Eco (Geogard ® ECT)

0.0

Notes

Natural

Preparation15 min.

Total time60 min.

Recipe per:1 fles (100 grams)

LevelIntermediate

Shelf life

Total ingredient price:

€75.41

Makes at most

4 x fles (100 grams)

Price per fles

€18.85

Tools

€0.00

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Ingredients

Optional ingredients

Tools

Instructions

Usage

Ingredients

Optional ingredients

Tools

Instructions

Usage

Evening Primrose and Apricot Repairing Night Cream

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