A cream, differently from lotions, is pretty thick. The recipe I've used here is water-free : an important trick that makes the cream last for some months even without preservatives. I wanted to exploit the calming properties of calendula (marigold) and that's why I've infused the sweet almond oil, included in the recipe, with calendula dried flowers. Day 1 : Prepare calendula infused oil . Put 10 grams of dry calendula petals in 250 mL of sweet almond oil and infuse the oil for 30' to 1 hour by using a double boiler or a bain marie. Filter the oil by using a kitchen mesh or a gauze. Day 2 : melt the ingredients for the cream in a a double boiler or a bain marie and pour in clean tin containers, sterilized glass jars or whatever clean and sterilzed container you prefer. . RECIPE: Beeswax 10% Shea butter 30% Calendula infused oil 30% Avocado oil 30%
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