Weigh out all the ingredients neatly before you begin. We are going to heat the ingredients in 2 phases. For this you need 2 measuring jugs or 2 melting pans. The 2 measuring jugs can be placed in a thick-bottomed pan with a 3 cm layer of warm water. The melting pans you hang both above their own saucepan with water. Make sure the water is nicely warm, but not boiling.

Add the distilled water to another measuring jug or melting pan.

Once both mixtures are 70 degrees Celsius you can take them off the heat. Then add the chia seed oil and moringa oil to the oil mixture.

Test the pH of your cream by mixing 1 gram of the cream with 9 grams of demineralised water. Dip the pH strip into your diluted cream and check whether it is between 3 and 8. If so, you can add the preservative. If not, add a baking soda solution to raise it (90% demineralised water + 10% baking soda). Or a citric acid solution to lower it (10% citric acid + 90% demineralised water).

Measure the pH again by mixing 1 gram of cream with 9 grams of demineralised water. The pH value should come out between 4.5 and 5 for the hair. Is the pH too low? Then add a baking soda solution to raise it (90% demineralised water + 10% baking soda). Do this drop by drop with a pipette. 10 drops is often good for a 0.5-1 rise in pH. Is the pH too high? Then do the same, but with citric acid (10% citric acid + 90% demineralised water). Each time make a dilution of your cream of 1 gram with 9 grams of demineralised water until the correct pH has been reached.

Pour the curl cream into a 120 ml glass jar or a glass bottle with an oil dispenser.