Oil phase

• 2.2 g of nigella oil
• 5 g of jojoba oil
• 1.8 g of Eco emulsifier

Water phase

• 10 g of witch hazel hydrosol
• 30 g of distilled water (Which you can easily find at pharmacies, and sometimes even at grocery stores!)

Cooling phase

• 0.5 g of Eco preservative
• 0.25 g of lemon essential oil (Citrus limonum)*
• 0.17 g of palmarosa essential oil (Cymbopogon martinii var motia)
• 0.08 g of tea tree essential oil (Melaleuca alternifolia)

* Since this essential oil is photosensitizing (but oh so effective for treating acne), we recommend applying it in the evening at bedtime, as a precaution.

Equipment

• precision scale 0.01 g
• digital thermometer
• 2 heat-resistant containers (e.g., Pyrex cup, Mason jar, beaker)
• small spatula or rubber spatula, and fork
• immersion blender or mini electric whisk
• 1 large pot or 2 small ones (to make a double boiler)
• 50 ml amber glass jar

Before diving into making moisturizing cream, take the time to read our associated article by clicking the link above!

1. With 70% isopropyl alcohol, disinfect everything: work surface, tools and containers involved in the making.

2. Weigh the ingredients of the oil phase in a heat-resistant container.

3. Weigh the ingredients of the water phase in the other heat-resistant container.

4. Place both containers in two double boilers (or just one if the pot is big enough), with enough water to come above the height of the ingredients. We recommend placing the containers on a folded cloth at the bottom of the pot(s) to keep them stable and avoid splashes.

5. Heat over low heat until both phases reach 85°C (185°F). Careful, this step is important for the stability of the emulsion. Place a lid on the water phase (the metal disc from a Mason jar, a saucer or aluminum foil), without screwing it on, so the temperature rises faster and to avoid losing water to evaporation.

6. Once the temperature is reached, remove the containers from the double boiler(s).

7. Pour the water phase into the oil phase. First mix the two phases with a spatula or fork (disinfected beforehand!). Then use the mini electric whisk (with the emulsifying attachment, the one that looks like a small metal wheel) to emulsify for about 2-3 minutes. No more!

8. Let the temperature drop to 35-40°C (95-104°F) while mixing regularly and gently. The cream will thicken during this phase.

9. Add the ingredients of the cooling phase one by one, mixing with the fork each time.

10. Transfer the cream to its jar and let it settle for about fifteen minutes before closing.

Store your cream at room temperature, in an airtight container, away from light.

Apply a small amount of cream to the skin of the face, in the evening. Since lemon essential oil can be photosensitizing, we prefer applying the cream in the evening only, as a precaution.

Store in an amber jar away from light and temperature changes, and enjoy your soft, purified skin!