Guest guest Posted October 12, 2008 Report Share Posted October 12, 2008 Shea butter sometimes has a tendency to go grainy. You can sometimes eliminate this by some temp control.Heat the butter to 170-185 degrees F and keep this temperature steady for 10-15 minutes. The steady heat will help eliminate the fat crystals that are causing the graininess. You can do this with your bulk shea, then rapid cool it and store it until you use. **************New MapQuest Local shows what's happening at your destination. Dining, Movies, Events, News & more. Try it out (http://local.mapquest.com/?ncid=emlcntnew00000002) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2008 Report Share Posted October 17, 2008 ....Just wondering, Do you put the bulk shea butter in the refrigerator for the rapid cool? -- In , too2bizymom@... wrote: > > Shea butter sometimes has a tendency to go grainy. You can sometimes > eliminate this by some temp control.Heat the butter to 170-185 degrees F and keep > this temperature steady for 10-15 minutes. The steady heat will help eliminate > the fat crystals that are causing the graininess. You can do this with your > bulk shea, then rapid cool it and store it until you use. > **************New MapQuest Local shows what's happening at your destination. > Dining, Movies, Events, News & more. Try it out > (http://local.mapquest.com/?ncid=emlcntnew00000002) > > > Quote Link to comment Share on other sites More sharing options...
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