30g/2 tbsp fresh coffee grounds
325g/11.5oz spring water
340g/12oz dripping/tallow
340g/12oz coconut oil
227g/8oz olive oil
142g/5oz sodium hydroxide/caustic soda/lye
1. Boil the water and pour it over the coffee. Stir it and leave it to cold.
2. Heat the oil until dissolved.
3. Add the lye to the coffee.
4.When the temperature is between 49-60°C, pour lye solution into the oil. Stir occasionally until reaches trace.
5. Pour immediately into the mould and cover with a towel.
The recipe is from Melinda Coss.
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