Phase A: heated oil phase

• 4.2 g of tamanu oil
• 6 g of camelina oil
• 2.2 g of Eco emulsifier

Phase B: heated water phase

• 11 g of true lavender hydrosol
• 17.5 g of distilled water

***Phase B | Note: is your skin extremely reactive and sensitive? We advise making your cream using only distilled water as the water phase (so in this case 28.5 g of distilled water in total). Hydrosols have a slightly acidic pH; they're usually well tolerated by skin, but they could potentially irritate hypersensitive skin.

Phase C: cooling phase

• 0.1 g of true lavender essential oil (Lavandula angustifolia or Lavandula officinalis)
• 0.4 g of Roman chamomile essential oil 10% (Chamaemelum nobile) (Or 0.04 g of pure Roman chamomile essential oil)
• 0.4 g of vitamin E
• 0.4 g of Eco preservative

Equipment

• precision scale 0.01 g
• digital thermometer
• two heat-resistant containers (e.g., Pyrex cup) (2 250 ml Mason jars were used when we ran our tests!)
• small spatula or rubber spatula, and fork
• mini electric whisk
• pot or large pan for a double boiler
• 50 ml pump bottle, or
• 50 ml amber glass jar

Would you like a ready-made treatment? We have for you...

• Chamomile Face Cream | sensitive and normal skin

If you're not familiar with emulsions, we recommend starting by reading our article on making cream by clicking the link above!

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

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

3. Weigh the ingredients of the water phase (B) in the other heat-resistant container. Place a lid (without screwing it on) on the container to heat the water phase faster and limit water evaporation.

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).

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

7. Pour the water phase (B) into the oil phase (A). First mix the two phases with a spatula or fork. Then use the mini electric whisk (with the emulsifying attachment, the small metal wheel) to emulsify the cream for 2 to 3 minutes. No more.

8. Gently and regularly stir the emulsion until it has cooled to a temperature of 35-40°C.

9. Add the ingredients of the cooling phase (C) 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 once or twice a day.

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