Milk Mask Recipe
MILK MASK: makes 2 oz
2 tablespoons of unscented Castile Soap
3 tsp (1/2 ounce) Sweet Almond Oil
1 tablespoon Peanut Oil <the only ingredient you can leave out of the Milk Mask Base recipe>
2 tsp (10ml, 1/3 ounce) organic Extra Virgin Olive Oil
Combine Castile Soap with Sweet Almond Oil and mix until it appears white in color.
Then MIX in the Peanut Oil, and last MIX in the EVOO.
It is VITAL that you shake well after addition of any ingredient.
Optional: 1 tsp Vegetable Glycerin
Store in dry cool dark place.
FACE MASK
Do not leave on for more than 60-90 seconds.
Simply apply to damp skin, massage with damp fingers and watch the milk mask disappear into your skin. After 60sec, no more than 90 seconds, place a warm steamy cloth on face & when cool simply wipe your face clear.
MILK TONER
You can add 2 tablespoons milk mask to 8 oz of distilled water for a facial toner
MILK BATH SOAK
You can add 2 tablespoons to your bath for a luxurious tub soak
MILK FOOT SOAK
You can add 1 teaspoon to your foot bath to soften calluses
FOAMY MILK FACE WASH
Add 1 oz to a 6-8oz foam pump bottle, fill the rest with water, shake and create a Foamy Milk Face Wash
MILK BODY WASH/SHAVE CREAM
Add 2 oz to an 8oz foam pump bottle followed by 6oz water and use to cleanse body or shave.
Add essential oils of your choice to any of these recipes for your own scent and benefits.
Can use GermAllPlus for mold/mildew prevention in any of the water-added recipes, but you do not need to keep any of the water-based recipes in the refrigerator, THOUGH it is recommended to keep the Toner in the refrig.
*This recipe was given to me by a dear friend before she passed named Liz Barringer. I promised her I would never sell it. This was what she used to nurse her dad on his death bed. It was all she had in the cabinet, she put it together and made it to take care of all his hygiene needs, including shampoo, body wash, bedsore management and more, before he passed. Thank you Liz I miss you!
I tell you this to know how dear this recipe is and that I always want to give credit to the creator of a recipe.