Lotion Bar and Lip Balm Master Formula
1 part high-quality oil such as sweet almond, olive or avocado
1 part high-quality shea butter, cocoa butter or mango butter (available at most natural foods stores)
1 part rendered beeswax, chopped or shaved into small pieces so it will melt quickly (see note)
Essential oils (optional)
Using a heavy-duty (Pyrex) glass measuring cup set in a small saucepan with water, gently heat the oil and beeswax, stirring occasionally, just until the wax is melted. Do not microwave, which will heat the ingredients unevenly. Never heat beeswax using direct heat. Beeswax is highly flammable.
Add butter in small pieces, stirring to melt. Some butters may get grainy if exposed to high temperatures, so remove from heat as soon as an even, liquid consistency is achieved. Add a few drops of the essential oil(s) of your choice, if desired. Experimentation here is key, and the amount you add will vary based on the brand of oil, personal preference and size of the batch.
Pour immediately into containers. Let set for about an hour and then place in the refrigerator for a few hours or overnight to harden. How fast the mixture sets will depend on how large the containers are. Once set, the products will keep for six months or more at room temperature.
Note: If you are using wax from your own hives, use beeswax cappings removed during the honey extraction process. You can also purchase beeswax from local beekeepers, at many craft stores or online. Milwaukee beekeeper and author Petra Ahnert says fermenting garlic in honey is easy and delicious. It’s an unusual savory condiment that works with everything from grilled meats to stir-fries. It can also be enjoyed right out of the jar and has long been a home remedy.
Ahnert says: “I like to eat a clove or two of the fermented garlic when I feel a cold coming on.”
The number of garlic bulbs and the amount of honey used in this recipe will depend on the size of the garlic cloves. The recipe is reprinted with permission from “Beehive Alchemy.”