Guest guest Posted February 4, 2004 Report Share Posted February 4, 2004 Sorry for that header, but I since I had that unfortunate molding experince, I want to do everything in my power so that dang thing won't happen again. I just made some Vanilla Velvet body cream and face cream that hasn't got a name yet ;-) and after pouring them into their jars (very clean ones I might ad) - I was struck by the thought - put the lids on now or when the cream is cold?? In my former life LOL, I have let the creams cool of first and then put the lid on them, but now I lidded them directely after pouring and then put the jars in the fridge to speed up the cooling. Since everyone on kitchengerms etc (re cooking) says that speedy chilling is essential to keep germs from growing on food (leftoevers etc), I thought the same must go for creams etc. Whatdaya think?? Fragrant Blessings, Ylva I smell devine from Rose Otto, Sandalwood, Frankincens and Seabukthorn CO2 ;-D Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2004 Report Share Posted February 4, 2004 , " ruby_mama2001 " <ruby_mama2001> wrote: > Sorry for that header, but I since I had that unfortunate molding > experince, I want to do everything in my power so that dang thing > won't happen again. > > I just made some Vanilla Velvet body cream and face cream that hasn't > got a name yet ;-) and after pouring them into their jars (very clean > ones I might ad) - I was struck by the thought - put the lids on now > or when the cream is cold?? In my former life LOL, I have let the > creams cool of first and then put the lid on them, but now I lidded > them directely after pouring and then put the jars in the fridge to > speed up the cooling. > > Since everyone on kitchengerms etc (re cooking) says that speedy > chilling is essential to keep germs from growing on food (leftoevers > etc), I thought the same must go for creams etc. Whatdaya think?? > > Fragrant Blessings, > Ylva Hi Ylva, I'm no lotion expert, although I dearly love to make them, but I have had a bit of microbiology experience. My vote would be to cap them right away. There are bacteria and spores floating around the air all the time. The more surface contact your product has with air is more time for the bacteria and spores to collect on the surface and set up shop. I cap and stick things in the fridge right away. I also try to leave them in the fridge as long as I can when I'm not using them. That's my vote. JenB Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.