Olive and Milk Hair Conditioner

When the sample of our new Hydrolyzed Milk Protein arrived, I couldn’t wait to try it in something! So as I was up for some new Hair Conditioner – and I’m in love! Not too thick, not too thin, and I round it really soothing with the combination of Olive Esters and Milk Protein.

I cheated a bit with the Method, so although this is not the *correct* way to make an emulsion, I have had no problems with this batch. For instructions on how to make Lotions from Scratch, please see our Basic Moisturiser/Lotion Making Instructions Page if you would prefer to make it “by the book”.

I used a Stubby Shampoo Bottle with a Pump, but this is also suitable for a Malibu Tube. I scented it with Clary Sage Essential Oil and Lime Essential Oils – YUM!

Makes 600g

• 522g Distilled Water (87%)

• 36g Conditioning Emulsifier (6%)
• 6g Oliv-Emulse OR Oliv-Wax (1%)
• 12g Oliv-Esters (2%)
• 12g Hydrolyzed Milk Protein (2%)

• 6g Preservative of Choice (1%)
• Up to 6g Essential Oils or Fragrance (1%) – adjust to suit, for my batch I used way less than this as Clary Sage is pretty overpowering.

Method:

• Measure and heat Distilled Water in Pyrex Jug until it reaches 75 deg C
• Now add the Conditioning Emulsifier, Oliv-Emulse, Oliv-Esters and blast with the stick blender a few times
• During cool down, give one or two zaps on the stick blender, and switch to a balloon whisk
• During this period, add the Hydrolyzed Milk Protein
• When the Conditioner reaches approximately 37 – 40 deg C, add the preservative, and then the Essential Oils or Fragrance
• Whisk with the small balloon whisk periodically until cold, this keeps the Conditioner silky smooth and lustrous.
• Enjoy!

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