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Refreshing cream for tired feet

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Refreshing cream for tired feet

How to make foot cream?

Whether you’re a fan of dancing, hiking, running, biking, city strolling, or gardening, you’ve no doubt noticed that your feet sometimes pay the price. We wanted to make sure your tired tootsies wouldn’t interfere with your favourite pastime, so we did some research and came up with this recipe for a refreshing foot cream.

Applied to your feet and calves, it will cool, refresh, and moisturize. What’s more, its energizing scent will soon have you back on your feet and raring to go.

Tools

  • Stainless steel bowls to make 2 double boilers
  • 3 bowls (1 for each phase + 1 for extra water)
  • 3 ramekins
  • Silicone spatula
  • Spoons
  • Immersion blender
  • Thermometer
  • Scale
  • Isopropyl alcohol
  • 4 50ml airless bottles. With these bottles, your fingers don’t come into direct contact with the cream, so there is less chance of contamination. In addition, since the cream is not exposed to oxygen (oxygenation), the oils are much less likely to go rancid.

Ingredients

An important step before you begin

This homemade foot cream has a high (5%) menthol content, so it should be used only on your feet and calves. Never apply it to your face or any other sensitive area. Not suitable for children.

Steps to follow

  1. Prepare and sterilize your equipment and workspace.
  2. In the first bowl, add all the weighed ingredients for the aqueous phase.
  3. In the second bowl, add all the weighed ingredients for the oil phase except for the menthol crystals. Set aside.Ingrédients crème pour pieds fatigués
  4. Prepare two double boilers and heat the aqueous phase and the oil phase over medium heat. To make a simple but effective double boiler, place one stainless steel bowl on top of a slightly smaller one. To speed things up and reduce the amount of water lost to evaporation, be sure to cover your double boilers. Of course some water will still be lost, so we suggest heating a small amount (~ 100 g) of water in a separate container. At the appropriate time, this water will be added to the aqueous phase to replace what has evaporated.
  5. Heat both phases to 70˚C. This will eliminate any bacterial or fungal contaminants and ensure the emulsifier is fully effective. Over low heat, maintain the two phases at 70˚C for 20 minutes. Check the temperature from time to time to make sure it is still 70˚C, adjusting the heat as necessary.Crème pieds, phases fondues
  6. While the oil and aqueous phases are heating, add the weighed ingredients of the cooling phase to small ramekins.
  7. After the two phases have been maintained at 70˚C for twenty minutes, add the menthol crystals to the oil phase. Remove from heat once the crystals have melted.
  8. Weigh the aqueous phase again. If necessary, add some of the water you heated for this purpose to make sure you have the exact amount required.
  9. Add the aqueous phase to the oil phase and mix with an immersion blender for 2-3 minutes.
  10. Let cool, mixing once in a while until the temperature has fallen to 45˚ C or lower.
  11. Once the temperature has fallen to 45˚ C, it’s time to add the cooling phase (elderberry extract and essential oils). These ingredients are sensitive to high heat. Mix again.
  12. Pour into containers. The easiest and least messy way to do this is to use a pastry bag or a Ziploc bag with one corner cut. Label your containers with a list of the ingredients and the date.

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