Best Homemade Moisturizer For Dry Sensitive Skin – Face & Hands Recipe

Step 1

Place your herbs into a glass jar and pour the grapeseed oil over the herbs. Make sure the herbs are completely covered by oil and set it in a sunny location for 3-4 weeks. Shake or stir daily. After 3-4 weeks, strain the herbs using a cheesecloth. Another (faster) way to use gentle heat is with a double boiler. Or you can place the jar with herbs in a pot with water and heat gently. It’s okay to allow the jar to be immersed in water as long as you keep the water at a low temperature – between 95° and 110°F. Just make sure there is water between the jar bottom and the pot. Let the oil infusion simmer slowly for 30 minutes to an hour each day for 3 days, stirring it occasionally. Strain.

Step 2

Measure your infused oil and make sure you have 110-120 grams for the recipe, it's ok if you have a little more than that. Actually if you increase it to 200 grams you will get a much softer and liquid-ish cream.

Step 3

In a separate glass container melt the mango butter (aprox. 200 grams) over a pot filled with hot water. You should get 1 cup of liquid butter. Set aside for 20 minutes in a cold place.

Step 4

When it starts to solidify and it looks like half way hardened take out your electric hand mixer and blend until it gets fluffy like whipped cream.

Step 5

Over the whipped mango butter pour in the infused oil and the essential oils (optional) and blend for a minute more to mix them in.

Step 6

Store it in a sterilized glass jar and keep it in a cool, dark place. It should keep for about 4 months. The essential oil will help keep it even longer as they act as antibacterial and anti-fungal agents.