50% | 75g Water
7% | 10.5g Vegetable Glycerin
Heated Oil Phase
5% | 7.5g Jojoba Oil
9% | 13.5g Shea Butter
14% | 21g Sweet Almond Oil
3% | 4.5g Stearic Acid
10% | 15g Emulsifying Wax NF
Cool Down Phase
Prepare a water bath by bringing 1 inch of water to a simmer on medium-low heat in a sauté pan.
In a heat resistant beaker, weigh out the water phase and add it to the water bath. Repeat this in a different beaker with the heated oil phase.
After 20 minutes in the water bath, your oil phase should be fully melted and you can now remove both beakers from the water bath.
Due to evaporation, your water phase will have lost a few grams, so you will need to add that back by putting your heated oil phase beaker on the scale, taring/clearing the scale, then pouring the water phase into the oil phase. The total amount of the water phase should be 85.5g, if this is not the case, pour hot distilled water into your mixture to bring it to 85.5g. Mix with milk frother or milk forther attachment for 1-2 minutes.
Let your body butter cool for about 10 minutes or until the temperature is under 140 degrees Fahrenheit then add optiphen and fragrance. The most precise way that I have found to do this without wasting ingredients is to use pipettes.
Your butter will begin to thicken as it cools. I typically scoop mine into a wide mouth jar about 2-4 hours after I have finished making it.