{"id":31,"date":"2026-03-16T18:52:50","date_gmt":"2026-03-16T17:52:50","guid":{"rendered":"http:\/\/www.7virides.com\/cs\/recepty\/kozi-mleko-mydlo\/"},"modified":"2026-03-25T11:19:47","modified_gmt":"2026-03-25T10:19:47","slug":"kozi-mleko-mydlo","status":"publish","type":"page","link":"https:\/\/www.7virides.com\/cs\/recepty\/kozi-mleko-mydlo\/","title":{"rendered":"M\u00fddlo z koz\u00edho ml\u00e9ka: recept, v\u00fdroba a benefity pro ple\u0165"},"content":{"rendered":"<blockquote>\n<p><strong>TL;DR:<\/strong> M\u00fddlo z koz\u00edho ml\u00e9ka obsahuje kyselinu ml\u00e9\u010dnou, kter\u00e1 jemn\u011b exfoliuje a zvy\u0161uje kondicionov\u00e1n\u00ed \u2014 ide\u00e1ln\u00ed pro suchou a citlivou ple\u0165. Vy\u017eaduje zmrazen\u00ed ml\u00e9ka a ni\u017e\u0161\u00ed teplotu louhu (25\u201330 \u00b0C) aby se cukry v ml\u00e9ce nep\u0159ep\u00e1lily. Zraje 4\u20136 t\u00fddn\u016f, stejn\u011b jako standardn\u00ed recepty.<\/p>\n<\/blockquote>\n<p>M\u00fddlo z koz\u00edho ml\u00e9ka m\u00e1 jednu z nejdel\u0161\u00edch tradic v p\u0159\u00edrodn\u00ed kosmetice. Klepatra ho \u00fadajn\u011b pou\u017e\u00edvala v \u010dist\u00e9 form\u011b \u2014 a i kdy\u017e historici berou tuto historku s rezervou, chemick\u00e9 zd\u016fvodn\u011bn\u00ed pro koz\u00ed ml\u00e9ko v m\u00fddle je pevn\u00e9: kyselina ml\u00e9\u010dn\u00e1, vitam\u00edny rozpustn\u00e9 v tuc\u00edch a pH bl\u00edzk\u00e9 lidsk\u00e9 poko\u017ece d\u011blaj\u00ed z koz\u00edho ml\u00e9ka jednu z nejcenn\u011bj\u0161\u00edch p\u0159\u00edsad pro citlivou a suchou ple\u0165.<\/p>\n<p>Probl\u00e9m je, \u017ee pracovat s ml\u00e9kem p\u0159i v\u00fdrob\u011b m\u00fddla nen\u00ed tak p\u0159\u00edmo\u010dar\u00e9 jako p\u0159il\u00edt vodu do louhu. Cukry v ml\u00e9ce reaguj\u00ed s hydroxidem sodn\u00fdm a p\u0159i \u0161patn\u00e9m postupu se p\u0159ep\u00e1l\u00ed \u2014 v\u00fdsledkem je oran\u017eov\u00e9, nep\u0159\u00edjemn\u011b von\u00edc\u00ed m\u00fddlo. Tato str\u00e1nka v\u00e1s provede spr\u00e1vn\u00fdm postupem krok za krokem, vysv\u011btl\u00ed, pro\u010d koz\u00ed ml\u00e9ko v m\u00fddle funguje, a nab\u00eddne varianty jak pro \u010derstv\u00e9, tak pro su\u0161en\u00e9 ml\u00e9ko.<\/p>\n<h2 id=\"proc-je-kozi-mleko-v-mydle-vyjimecne\">Pro\u010d je koz\u00ed ml\u00e9ko v m\u00fddle v\u00fdjime\u010dn\u00e9?<\/h2>\n<p>Koz\u00ed ml\u00e9ko p\u0159in\u00e1\u0161\u00ed t\u0159i hlavn\u00ed benefity: kyselinu ml\u00e9\u010dnou pro jemnou exfoliaci, vitam\u00edny pro podporu k\u016f\u017ee a jemn\u00fd tuk s p\u0159irozen\u011b ni\u017e\u0161\u00edm pH ne\u017e voda. V\u00fdsledek je m\u00fddlo, kter\u00e9 je \u0161etrn\u011bj\u0161\u00ed k citliv\u00e9 pleti a zvy\u0161uje hydrataci.<\/p>\n<h3>Kyselina ml\u00e9\u010dn\u00e1 a p\u0159irozen\u00e1 exfoliace<\/h3>\n<p>Koz\u00ed ml\u00e9ko obsahuje <strong>kyselinu ml\u00e9\u010dnou<\/strong> \u2014 alfa-hydroxikyselinu (AHA), kter\u00e1 se v kosmetick\u00e9m pr\u016fmyslu p\u0159id\u00e1v\u00e1 do slupovac\u00edch masek a exfolia\u010dn\u00edch kr\u00e9m\u016f. V m\u00fddle p\u0159e\u017eije \u010d\u00e1st kyseliny ml\u00e9\u010dn\u00e9 v\u00fdrobn\u00ed proces (saponifikace neutralizuje alkalitu ml\u00e9ka, ale kyselina ml\u00e9\u010dn\u00e1 je v\u00e1z\u00e1na jinak ne\u017e mastn\u00e9 kyseliny).<\/p>\n<p>Kyselina ml\u00e9\u010dn\u00e1 p\u016fsob\u00ed jako <strong>p\u0159irozen\u00fd, velmi jemn\u00fd chemick\u00fd exfoliant<\/strong>: pom\u00e1h\u00e1 uvol\u0148ovat odum\u0159el\u00e9 bu\u0148ky poko\u017eky, zlep\u0161uje texturu pleti a podporuje p\u0159irozen\u00e9 obnovov\u00e1n\u00ed ko\u017en\u00edch bun\u011bk. Koncentrace v m\u00fddle je n\u00edzk\u00e1 a bezpe\u010dn\u00e1 i pro citlivou ple\u0165.<\/p>\n<h3>Vitam\u00edny a miner\u00e1ly<\/h3>\n<p>Koz\u00ed ml\u00e9ko obsahuje vitam\u00edn A (retinol), vitam\u00edn D, vitam\u00edn B2 (riboflavin) a selen \u2014 antioxidant. Vitam\u00edn A v m\u00fddle se saponifikaci z \u010d\u00e1sti vyhne a z\u016fst\u00e1v\u00e1 v nesaponifikovan\u00e9 frakci (super fat vrstv\u011b), kde m\u016f\u017ee potenci\u00e1ln\u011b p\u016fsobit kondiciona\u010dn\u011b.<\/p>\n<p>V\u011bdeck\u00e1 pozn\u00e1mka: v\u00fdzkum p\u0159\u00edmo potvrzuj\u00edc\u00ed p\u0159\u00ednos vitam\u00edn\u016f z m\u00fddla na ple\u0165 je omezen\u00fd \u2014 m\u00fddlo se oplachuje a kontaktn\u00ed \u010das je kr\u00e1tk\u00fd. Kondicionuj\u00edc\u00ed efekt koz\u00edho m\u00fddla je pravd\u011bpodobn\u011b d\u00e1n sp\u00ed\u0161e p\u0159\u00edtomnost\u00ed koz\u00edho tuku a lakt\u00f3zy ne\u017e p\u0159\u00edm\u00fdm p\u016fsoben\u00edm vitam\u00edn\u016f.<\/p>\n<h3>pH bl\u00edzk\u00e9 pleti<\/h3>\n<p>Koz\u00ed ml\u00e9ko m\u00e1 p\u0159irozen\u00e9 pH 6,5\u20137,0 \u2014 bl\u00ed\u017ee neutr\u00e1ln\u00edmu ne\u017e kravsk\u00e9 ml\u00e9ko (pH ~6,8). P\u0159id\u00e1n\u00ed do louhovac\u00edho roztoku pom\u00e1h\u00e1 m\u00edrn\u011b sn\u00ed\u017eit v\u00fdsledn\u00e9 pH m\u00fddla. Efekt nen\u00ed dramatick\u00fd (hotov\u00e9 m\u00fddlo m\u00e1 st\u00e1le pH 9\u201310), ale ka\u017ed\u00fd kr\u016f\u010dek k pleti p\u0159\u00e1tel\u0161t\u011bj\u0161\u00edmu pH se v ka\u017edodenn\u00edm pou\u017e\u00edv\u00e1n\u00ed projev\u00ed.<\/p>\n<h3>Tuk v ml\u00e9ce a kondicionov\u00e1n\u00ed<\/h3>\n<p>Koz\u00ed ml\u00e9ko obsahuje 3,5\u20134,5 % tuku, p\u0159i\u010dem\u017e tukov\u00e9 globule jsou p\u0159irozen\u011b men\u0161\u00ed ne\u017e u kravsk\u00e9ho ml\u00e9ka. Tato jemn\u011bj\u0161\u00ed emulze se l\u00e9pe vst\u0159eb\u00e1v\u00e1 a koz\u00ed tuk p\u0159isp\u00edv\u00e1 k celkov\u00e9mu kondicionuj\u00edc\u00edmu efektu m\u00fddla.<\/p>\n<h2 id=\"pro-koho-je-mydlo-z-koziho-mleka-vhodne\">Pro koho je m\u00fddlo z koz\u00edho ml\u00e9ka vhodn\u00e9?<\/h2>\n<p>Koz\u00ed m\u00fddlo je nejl\u00e9pe vhodn\u00e9 pro suchou, citlivou a reaktivn\u00ed ple\u0165 \u2014 a pro ty, kte\u0159\u00ed hledaj\u00ed m\u00fddlo bez agresivn\u00edch \u010distic\u00edch slo\u017eek. Anekdotick\u00e9 d\u016fkazy nazna\u010duj\u00ed p\u0159\u00ednosy pro ekz\u00e9m a atopickou dermatitidu.<\/p>\n<ul>\n<li><strong>Such\u00e1 a dehydratovan\u00e1 ple\u0165<\/strong> \u2014 kondicionuj\u00edc\u00ed vlastnosti a p\u0159irozen\u00e9 tuky pom\u00e1haj\u00ed sni\u017eovat pocit sta\u017een\u00ed po myt\u00ed<\/li>\n<li><strong>Citliv\u00e1 ple\u0165 a reaktivn\u00ed ple\u0165<\/strong> \u2014 absence agresivn\u00edch \u010distic\u00edch slo\u017eek, jemn\u00e1 kyselina ml\u00e9\u010dn\u00e1<\/li>\n<li><strong>Atopick\u00e1 dermatitida<\/strong> \u2014 anekdotick\u00e9 d\u016fkazy jsou siln\u00e9, klinick\u00e9 studie omezen\u00e9; mnoz\u00ed u\u017eivatel\u00e9 s ekz\u00e9mem reportuj\u00ed zlep\u0161en\u00ed subjektivn\u00edho komfortu<\/li>\n<li><strong>St\u00e1rnouc\u00ed ple\u0165<\/strong> \u2014 kyselina ml\u00e9\u010dn\u00e1 podporuje obnovov\u00e1n\u00ed bun\u011bk<\/li>\n<li><strong>Kojenci a mal\u00e9 d\u011bti<\/strong> \u2014 po konzultaci s pediatrem; koz\u00ed ml\u00e9ko m\u00fddlo bez siln\u00fdch esenci\u00e1ln\u00edch olej\u016f je jednou z nej\u0161etrn\u011bj\u0161\u00edch variant<\/li>\n<\/ul>\n<h2 id=\"kde-sehnat-kozi-mleko-v-cr\">Kde sehnat koz\u00ed ml\u00e9ko v \u010cR?<\/h2>\n<p>\u010cerstv\u00e9 ml\u00e9ko je dostupn\u00e9 na farm\u00e1\u0159sk\u00fdch trz\u00edch a u ekofarm\u00e1\u0159\u016f (sez\u00f3nn\u011b), zat\u00edmco ml\u00e9ko v pr\u00e1\u0161ku lze koupit v l\u00e9k\u00e1rn\u00e1ch a e-shopech zam\u011b\u0159en\u00fdch na v\u00fdrobu m\u00fddla (je to pohodln\u011bj\u0161\u00ed pro za\u010d\u00e1te\u010dn\u00edky).<\/p>\n<p><strong>\u010cerstv\u00e9 koz\u00ed ml\u00e9ko:<\/strong><\/p>\n<ul>\n<li>Farm\u00e1\u0159sk\u00e9 trhy (Praha, Brno, Plze\u0148) \u2014 sez\u00f3nn\u00ed dostupnost (jaro\u2013podzim)<\/li>\n<li>Ekofarmery a biofarm\u00e1\u0159stv\u00ed v okol\u00ed va\u0161eho bydli\u0161t\u011b \u2014 mnoh\u00e9 prod\u00e1vaj\u00ed p\u0159es webov\u00fd obchod nebo Facebook<\/li>\n<li>Biopotraviny a ekobchody \u2014 N\u00e1travy, Marks &amp; Spencer Food, Biopek\u00e1rny<\/li>\n<li>P\u0159\u00edm\u00fd prodej od chovatel\u016f: datab\u00e1ze na biofarmy.cz nebo agroportal.cz<\/li>\n<\/ul>\n<p><strong>Koz\u00ed ml\u00e9ko v pr\u00e1\u0161ku<\/strong> (snaz\u0161\u00ed alternativa):<\/p>\n<ul>\n<li>L\u00e9k\u00e1rny a zdrav\u00e9 v\u00fd\u017eivy \u2014 obvykle pro kojen\u00ed (HiPP, Capricare), ale funguje stejn\u011b<\/li>\n<li>E-shopy zam\u011b\u0159en\u00e9 na v\u00fdrobu m\u00fddla \u2014 koz\u00ed ml\u00e9ko v pr\u00e1\u0161ku speci\u00e1ln\u011b pro mydl\u00e1\u0159e za 200\u2013400 K\u010d\/500 g<\/li>\n<li>Amazon\/Allegro pro mezin\u00e1rodn\u00ed dod\u00e1vky<\/li>\n<\/ul>\n<p>Koz\u00ed ml\u00e9ko v pr\u00e1\u0161ku je pro za\u010d\u00e1te\u010dn\u00edky pohodln\u011bj\u0161\u00ed \u2014 nevy\u017eaduje mrazen\u00ed, m\u00e1 stabiln\u011bj\u0161\u00ed slo\u017een\u00ed a je dostupn\u00e9 po cel\u00fd rok.<\/p>\n<h2 id=\"dve-techniky-cerstve-mleko-nebo-prasek-kterou-zvolit\">Dv\u011b techniky: \u010derstv\u00e9 ml\u00e9ko nebo pr\u00e1\u0161ek \u2014 kterou zvolit?<\/h2>\n<p>Zmrazen\u00e9 \u010derstv\u00e9 ml\u00e9ko d\u00e1v\u00e1 nejlep\u0161\u00ed v\u00fdsledky (p\u016fvodn\u00ed vlastnosti, nejni\u017e\u0161\u00ed riziko p\u0159ep\u00e1len\u00ed), ale vy\u017eaduje pl\u00e1nov\u00e1n\u00ed den p\u0159edem. Pr\u00e1\u0161ek je pohodln\u011bj\u0161\u00ed a dostupn\u00fd celoro\u010dn\u011b.<\/p>\n<h3>Technika se zmrazen\u00fdm \u010derstv\u00fdm ml\u00e9kem (preferovan\u00e1)<\/h3>\n<p>Pro\u010d mrazit ml\u00e9ko? Lakt\u00f3za a proteiny v ml\u00e9ce reaguj\u00ed s hydroxidem sodn\u00fdm exotermicky \u2014 p\u0159i p\u0159id\u00e1v\u00e1n\u00ed louhu do tepl\u00e9ho ml\u00e9ka cukry karamelizuj\u00ed a p\u0159ep\u00e1l\u00ed se. V\u00fdsledek: oran\u017eov\u00e9 m\u00fddlo s charakteristick\u00fdm p\u0159ep\u00e1len\u00fdm z\u00e1pachem (tzv. \u201eammonia smell&#8220;). Zmrazen\u00e9 ml\u00e9ko tuto reakci zpomaluje.<\/p>\n<p><strong>Technika:<\/strong> Ml\u00e9ko zmrazte na mal\u00e9 kostky ledu nebo na tenkou vrstvu zmrazenou v s\u00e1\u010dku. Hydroxid sodn\u00fd p\u0159id\u00e1vejte po mal\u00fdch d\u00e1vk\u00e1ch za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed, p\u0159i\u010dem\u017e teplota roztoku nesm\u00ed p\u0159ekro\u010dit 25\u201330 \u00b0C. Pou\u017eijte teplom\u011br \u2014 kontrola je kl\u00ed\u010dov\u00e1.<\/p>\n<h3>Technika s pr\u00e1\u0161kem<\/h3>\n<p>Koz\u00ed ml\u00e9ko v pr\u00e1\u0161ku se p\u0159id\u00e1v\u00e1 dv\u011bma zp\u016fsoby:<\/p>\n<p><em>Metoda 1 (do vody):<\/em> Pr\u00e1\u0161ek rozpust\u00edte v \u010d\u00e1sti vody, pak p\u0159id\u00e1te NaOH. Snaz\u0161\u00ed, ale n\u00e1chyln\u011bj\u0161\u00ed k p\u0159ep\u00e1len\u00ed.<\/p>\n<p><em>Metoda 2 (do olej\u016f na trace):<\/em> Pr\u00e1\u0161ek p\u0159im\u00edch\u00e1te p\u0159\u00edmo do olej\u016f v okam\u017eiku trace. \u017d\u00e1dn\u00fd kontakt s louhem p\u0159i p\u0159\u00edprav\u011b \u2014 nejbezpe\u010dn\u011bj\u0161\u00ed metoda pro zachov\u00e1n\u00ed vlastnost\u00ed ml\u00e9ka.<\/p>\n<p>Doporu\u010den\u00e9 mno\u017estv\u00ed pr\u00e1\u0161ku: 1\u20132 l\u017e\u00edce (15\u201330 g) na 700 g olej\u016f. V\u00edce neznamen\u00e1 lep\u0161\u00ed \u2014 p\u0159\u00edli\u0161 mnoho pr\u00e1\u0161ku m\u016f\u017ee zp\u016fsobit p\u0159ep\u00e1len\u00ed i p\u0159i p\u0159id\u00e1v\u00e1n\u00ed do trace.<\/p>\n<h2 id=\"jak-vyrobit-mydlo-z-koziho-mleka-cold-process-s-cerstvym-mlekem\">Jak vyrobit m\u00fddlo z koz\u00edho ml\u00e9ka \u2014 cold process s \u010derstv\u00fdm ml\u00e9kem<\/h2>\n<p>Kl\u00ed\u010d ke kvalitn\u00edmu m\u00fddlu je zmrazen\u00ed ml\u00e9ka a p\u0159id\u00e1v\u00e1n\u00ed NaOH pomalu p\u0159i ni\u017e\u0161\u00ed teplot\u011b (25\u201330 \u00b0C) aby nedo\u0161lo k p\u0159ep\u00e1len\u00ed cukr\u016f. Postup je podobn\u00fd standardn\u00edmu cold process, jen s p\u0159\u00eddavnou kontrolou teploty.<\/p>\n<h3>P\u0159ehled receptu<\/h3>\n<table>\n<thead>\n<tr>\n<th><strong>V\u00fdt\u011b\u017eek<\/strong><\/th>\n<th>~900 g hotov\u00e9ho m\u00fddla<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Obt\u00ed\u017enost<\/strong><\/td>\n<td>St\u0159edn\u00ed (technika zmrazen\u00ed)<\/td>\n<\/tr>\n<tr>\n<td><strong>\u010cas p\u0159\u00edpravy<\/strong><\/td>\n<td>2\u20133 hodiny (+ \u010das na zmrazen\u00ed ml\u00e9ka)<\/td>\n<\/tr>\n<tr>\n<td><strong>Zr\u00e1n\u00ed<\/strong><\/td>\n<td>4\u20136 t\u00fddn\u016f<\/td>\n<\/tr>\n<tr>\n<td><strong>Trvanlivost<\/strong><\/td>\n<td>12\u201318 m\u011bs\u00edc\u016f<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3>Ingredience<\/h3>\n<p><strong>Tukov\u00e1 slo\u017eka:<\/strong><\/p>\n<ul>\n<li>280 g kokosov\u00e9ho oleje (40 %)<\/li>\n<li>210 g olivov\u00e9ho oleje (30 %)<\/li>\n<li>105 g slune\u010dnicov\u00e9ho oleje (15 %)<\/li>\n<li>105 g kakaov\u00e9ho m\u00e1sla nebo \u0161ea m\u00e1sla (15 %)<\/li>\n<\/ul>\n<p><strong>Louhovac\u00ed roztok:<\/strong><\/p>\n<ul>\n<li>101,1 g NaOH (hydroxid sodn\u00fd)<\/li>\n<li>150 g \u010derstv\u00e9ho koz\u00edho ml\u00e9ka (zmrazen\u00e9ho)<\/li>\n<li>80 g destilovan\u00e9 vody (pro z\u0159ed\u011bn\u00ed)<\/li>\n<\/ul>\n<p><strong>Super fat:<\/strong> 5 %<\/p>\n<p><strong>P\u0159\u00edsady (voliteln\u00e9):<\/strong><\/p>\n<ul>\n<li>14\u201321 g esenci\u00e1ln\u00edho oleje (levandule, he\u0159m\u00e1nek, neroli \u2014 vhodn\u00e9 pro citlivou ple\u0165)<\/li>\n<li>P\u0159\u00edrodn\u00ed barviva: kaolin (b\u00edl\u00e1), kakaov\u00e9 m\u00e1slo (b\u00e9\u017eov\u00e1), francouzsk\u00e1 zelen\u00e1 hl\u00edna<\/li>\n<\/ul>\n<p><strong>V\u00fdpo\u010det NaOH:<\/strong><\/p>\n<ul>\n<li>Kokosov\u00fd olej (SAP 0,178): 280 \u00d7 0,178 = 49,84 g<\/li>\n<li>Olivov\u00fd olej (SAP 0,134): 210 \u00d7 0,134 = 28,14 g<\/li>\n<li>Slune\u010dnicov\u00fd olej (SAP 0,134): 105 \u00d7 0,134 = 14,07 g<\/li>\n<li>Kakaov\u00e9 m\u00e1slo (SAP 0,137): 105 \u00d7 0,137 = 14,39 g<\/li>\n<li>Celkem pro 0% SF: 106,4 g NaOH<\/li>\n<li>Se 5% SF: 106,4 \u00d7 0,95 = 101,1 g NaOH<\/li>\n<\/ul>\n<p><em>(V\u00fdsledky z mydl\u00e1\u0159sk\u00e9ho kalkul\u00e1toru se mohou m\u00edrn\u011b li\u0161it dle pou\u017eit\u00e9 datab\u00e1ze SAP hodnot.)<\/em><\/p>\n<h3>Pom\u016fcky<\/h3>\n<ul>\n<li>Digit\u00e1ln\u00ed v\u00e1hy<\/li>\n<li>Ty\u010dov\u00fd mix\u00e9r<\/li>\n<li>Nerezov\u00e1 nebo PP n\u00e1doba pro louh<\/li>\n<li>Velk\u00e1 miska pro oleje<\/li>\n<li>Teplom\u011br (0\u2013100 \u00b0C)<\/li>\n<li>Silikonov\u00e1 forma nebo d\u0159ev\u011bn\u00e1 forma s pap\u00edrem<\/li>\n<li>Gumov\u00e9 rukavice, ochrann\u00e9 br\u00fdle<\/li>\n<\/ul>\n<h3>Postup<\/h3>\n<p><strong>Den p\u0159ed v\u00fdrobou: Zmrazen\u00ed ml\u00e9ka<\/strong><\/p>\n<p>\u010cerstv\u00e9 koz\u00ed ml\u00e9ko nalijte do s\u00e1\u010dku nebo formy na led a zmrazte p\u0159es noc. Ml\u00e9ko mus\u00ed b\u00fdt zcela zmrazen\u00e9 \u2014 ne jen studen\u00e9, ale pevn\u00e9.<\/p>\n<p><strong>V\u00fdroba:<\/strong><\/p>\n<p><strong>1. P\u0159\u00edprava prost\u0159ed\u00ed (5 minut)<\/strong> Nasa\u010fte ochrann\u00e9 pom\u016fcky. P\u0159ipravte teplom\u011br a m\u011bjte po ruce studenou vodn\u00ed l\u00e1ze\u0148 (m\u00edsa s ledovou vodou) pro chlazen\u00ed louhovac\u00edho roztoku.<\/p>\n<p><strong>2. P\u0159\u00edprava louhu s ml\u00e9kem (30\u201345 minut)<\/strong> Zmrazen\u00e9 ml\u00e9ko vlo\u017ete do nerezov\u00e9 nebo PP n\u00e1doby. Postupn\u011b p\u0159isyp\u00e1vejte NaOH po l\u017ei\u010dk\u00e1ch za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed. Teplota NESM\u00cd p\u0159ekro\u010dit 25\u201330 \u00b0C \u2014 kontrolujte teplom\u011brem po ka\u017ed\u00e9 d\u00e1vce. Pokud teplota stoup\u00e1 rychleji, zastavte, ochla\u010fte n\u00e1dobu v ledov\u00e9 vodn\u00ed l\u00e1zni, pokra\u010dujte.<\/p>\n<p>P\u0159idejte destilovanou vodu pro \u0159ed\u011bn\u00ed, prom\u00edchejte. V\u00fdsledn\u00fd roztok bude ml\u00e9\u010dn\u011b zakalen\u00fd a bude m\u00edt smetanovou barvu \u2014 norm\u00e1ln\u00ed. Nechte vychladnout na 25\u201330 \u00b0C.<\/p>\n<p><strong>3. P\u0159\u00edprava olej\u016f (15 minut)<\/strong> Kokosov\u00e9 a kakaov\u00e9 m\u00e1slo (tuh\u00e9 tuky) roztavte ve vodn\u00ed l\u00e1zni. P\u0159idejte tekut\u00e9 oleje. Nechte vychladnout na 35\u201340 \u00b0C.<\/p>\n<p><strong>4. M\u00edsen\u00ed<\/strong> Louhov\u00fd roztok p\u0159ilijte do olej\u016f za m\u00edch\u00e1n\u00ed. Ty\u010dov\u00fdm mix\u00e9rem m\u00edchejte pulzy 5\u201310 sekund, pak pause, opakujte. Koz\u00ed m\u00fddlo m\u016f\u017ee dos\u00e1hnout trace rychleji ne\u017e standardn\u00ed recept kv\u016fli obsahu cukr\u016f \u2014 bu\u010fte p\u0159ipraveni.<\/p>\n<p>Na light trace p\u0159idejte esenci\u00e1ln\u00ed oleje a barviva. Prom\u00edchejte ru\u010dn\u011b.<\/p>\n<p><strong>5. Nalit\u00ed do formy<\/strong> Nalijte do formy. Zakryjte plastovou f\u00f3li\u00ed p\u0159\u00edmo na povrch m\u00fddla. <strong>Nezabalujte do dek<\/strong> \u2014 ml\u00e9\u010dn\u00e1 m\u00fddla nechceme p\u0159eh\u0159\u00e1t gel f\u00e1z\u00ed, kter\u00e1 by d\u00e1le karamelizovala cukry. Pokud chcete gel f\u00e1zi zcela vynechat, vlo\u017ete formu na 1 hodinu do mraz\u00e1ku ihned po nalit\u00ed.<\/p>\n<p><strong>6. Vynd\u00e1n\u00ed a kr\u00e1jen\u00ed<\/strong> Po 48\u201372 hodin\u00e1ch vyndejte. Koz\u00ed m\u00fddlo b\u00fdv\u00e1 m\u00edrn\u011b m\u011bk\u010d\u00ed \u2014 nesp\u011bchejte. Nakr\u00e1jejte a postavte na vzdu\u0161n\u00e9 m\u00edsto.<\/p>\n<p><strong>7. Zr\u00e1n\u00ed: 4\u20136 t\u00fddn\u016f<\/strong> Koz\u00ed m\u00fddlo zraje rychleji ne\u017e kastilsk\u00e9. Po 4 t\u00fddnech je zpravidla p\u0159ipraveno k pou\u017eit\u00ed. Po 6\u20138 t\u00fddnech je nejlep\u0161\u00ed.<\/p>\n<h2 id=\"jak-vyrobit-mydlo-s-praskem-bezpecnejsi-pro-zacatecniky\">Jak vyrobit m\u00fddlo s pr\u00e1\u0161kem \u2014 bezpe\u010dn\u011bj\u0161\u00ed pro za\u010d\u00e1te\u010dn\u00edky<\/h2>\n<p>S pr\u00e1\u0161kem se vyhnete riziku p\u0159ep\u00e1len\u00ed, proto\u017ee pr\u00e1\u0161ek p\u0159id\u00e1te a\u017e na trace (ne do louhu). V\u00fdsledek je podobn\u00fd, jen s m\u00edrn\u011b ni\u017e\u0161\u00edm obsahem aktivn\u00edch slo\u017eek z ml\u00e9ka.<\/p>\n<h3>Ingredience<\/h3>\n<p>Stejn\u00e1 tukov\u00e1 slo\u017eka jako v\u00fd\u0161e (280 g kokos, 210 g olivov\u00fd, 105 g slune\u010dnicov\u00fd, 105 g kakaov\u00e9 m\u00e1slo).<\/p>\n<p><strong>Louhovac\u00ed roztok:<\/strong><\/p>\n<ul>\n<li>101,1 g NaOH<\/li>\n<li>230 g destilovan\u00e9 vody (pln\u00e1 voda \u2014 bez ml\u00e9ka v louhu)<\/li>\n<\/ul>\n<p><strong>Na trace:<\/strong><\/p>\n<ul>\n<li>30 g koz\u00edho ml\u00e9ka v pr\u00e1\u0161ku (p\u0159im\u00edchejte do olej\u016f p\u0159ed p\u0159id\u00e1n\u00edm louhu)<\/li>\n<\/ul>\n<h3>Postup<\/h3>\n<p>Pr\u00e1\u0161ek prom\u00edchejte s oleji (vytvo\u0159\u00ed suspenzi). Zbytek postupu je toto\u017en\u00fd se standardn\u00edm cold process. V\u00fdhoda: \u017e\u00e1dn\u00e9 mrazen\u00ed, \u017e\u00e1dn\u00e9 riziko p\u0159ep\u00e1len\u00ed. Nev\u00fdhoda: men\u0161\u00ed obsah aktivn\u00edch slo\u017eek z ml\u00e9ka v hotov\u00e9m m\u00fddle.<\/p>\n<h2 id=\"jak-se-mnii-barva-mydla-z-koziho-mleka-behem-zrani\">Jak se mn\u00ed\u00ed barva m\u00fddla z koz\u00edho ml\u00e9ka b\u011bhem zr\u00e1n\u00ed?<\/h2>\n<p>\u010cerstv\u011b nalit\u00e9 m\u00fddlo je sv\u011btle smetanov\u00e9, ale b\u011bhem prvn\u00edch dn\u00ed a t\u00fddn\u016f se barva vyv\u00edj\u00ed. Zlatav\u00e1 nebo oran\u017eov\u00e1 barva signalizuje karamelizaci cukr\u016f \u2014 bu\u010f p\u0159i p\u0159\u00edprav\u011b (moc hork\u00fd louh) nebo b\u011bhem gel f\u00e1ze (moc s\u00edln\u00e9 zah\u0159\u00edv\u00e1n\u00ed).<\/p>\n<p>\u010cerstv\u011b nalit\u00e9 koz\u00ed ml\u00e9ko m\u00fddlo je sv\u011btle smetanov\u00e9. Po vynd\u00e1n\u00ed z formy a b\u011bhem zr\u00e1n\u00ed se m\u016f\u017ee zbarvit do:<\/p>\n<p><strong>Zlatav\u011b oran\u017eov\u00e9 nebo karamelov\u00e9:<\/strong> Cukry z ml\u00e9ka karamelizovaly \u2014 bu\u010f p\u0159i p\u0159\u00edprav\u011b (p\u0159\u00edli\u0161 hork\u00fd louh) nebo p\u0159i gel f\u00e1zi. M\u00fddlo je funk\u010dn\u011b v po\u0159\u00e1dku, ale m\u00e9n\u011b atraktivn\u00ed. P\u0159\u00ed\u0161t\u011b pou\u017eijte zmrazen\u00e9 ml\u00e9ko a vynechejte gel f\u00e1zi.<\/p>\n<p><strong>Sv\u011btle b\u00e9\u017eov\u00e9:<\/strong> Norm\u00e1ln\u00ed a \u017e\u00e1douc\u00ed. P\u0159irozen\u00e9 zbarven\u00ed koz\u00edho ml\u00e9ka tuku po saponifikaci.<\/p>\n<p><strong>B\u00edl\u00e9 nebo kr\u00e9mov\u011b b\u00edl\u00e9:<\/strong> Ide\u00e1ln\u00ed v\u00fdsledek \u2014 n\u00edzk\u00e1 teplota p\u0159i p\u0159\u00edprav\u011b louhu, \u017e\u00e1dn\u00e1 gel f\u00e1ze.<\/p>\n<h2 id=\"caste-otazky\">\u010cast\u00e9 ot\u00e1zky<\/h2>\n<p><strong>Moje m\u00fddlo zap\u00e1ch\u00e1 po amoniaku nebo p\u0159ep\u00e1len\u00e9m ml\u00e9ce \u2014 je to norm\u00e1ln\u00ed?<\/strong> Louh byl p\u0159\u00edli\u0161 hork\u00fd p\u0159i kontaktu s ml\u00e9kem. P\u0159\u00ed\u0161t\u011b p\u0159id\u00e1vejte NaOH pomaleji, kontrolujte teplotu teplom\u011brem a chla\u010fte n\u00e1dobu v ledov\u00e9 l\u00e1zni. M\u00fddlo m\u016f\u017ee b\u00fdt funk\u010dn\u011b v po\u0159\u00e1dku \u2014 po\u010dkejte 4 t\u00fddny a otestujte v\u016fni po zr\u00e1n\u00ed. Z\u00e1pach \u010dasto zmiz\u00ed b\u011bhem zr\u00e1n\u00ed.<\/p>\n<p><strong>Jak pozn\u00e1m, \u017ee je moje m\u00fddlo z koz\u00edho ml\u00e9ka p\u0159ipraven\u00e9 k pou\u017eit\u00ed?<\/strong> Po 4\u20136 t\u00fddnech zr\u00e1n\u00ed by m\u011blo b\u00fdt tuh\u00e9 a tvrd\u00e9. Otestujte pH pap\u00edrkem \u2014 m\u011blo by b\u00fdt kolem pH 9\u201310. Pokud m\u00e1te pochybnosti, nechte zr\u00e1t d\u00e9le \u2014 m\u00fddlo se nepokaz\u00ed ani po roce zr\u00e1n\u00ed.<\/p>\n<p><strong>Mohu pou\u017e\u00edt \u010derstv\u00e9 koz\u00ed ml\u00e9ko bez zmrazen\u00ed?<\/strong> Technicky ano, ale riziko p\u0159ep\u00e1len\u00ed cukr\u016f je vysok\u00e9 \u2014 v\u00fdsledkem bude oran\u017eov\u00e9, nep\u0159\u00edjemn\u011b von\u00edc\u00ed m\u00fddlo. Zmrazen\u00ed je velmi doporu\u010den\u00e9 a trv\u00e1 jen n\u011bkolik minut p\u0159\u00edpravy.<\/p>\n<p><strong>Jak\u00fd je rozd\u00edl mezi receptem s \u010derstv\u00fdm ml\u00e9kem a s pr\u00e1\u0161kem?<\/strong> \u010cerstv\u00e9 zmrazen\u00e9 ml\u00e9ko zachov\u00e1v\u00e1 v\u00edce aktivn\u00edch slo\u017eek (kyselina ml\u00e9\u010dn\u00e1, vitam\u00edny) a d\u00e1v\u00e1 lep\u0161\u00ed v\u00fdsledky. Pr\u00e1\u0161ek je pohodln\u011bj\u0161\u00ed (bez mrazen\u00ed), dostupn\u00fd celoro\u010dn\u011b a bezpe\u010dn\u011bj\u0161\u00ed pro za\u010d\u00e1te\u010dn\u00edky (ni\u017e\u0161\u00ed riziko p\u0159ep\u00e1len\u00ed).<\/p>\n<p><strong>Mohu pou\u017e\u00edt jin\u00e9 druhy ml\u00e9ka \u2014 kravsk\u00e9, ovesn\u00e9, kokosov\u00e9?<\/strong> Ano \u2014 ka\u017ed\u00e9 funguje s podobnou technikou zmrazen\u00ed a ni\u017e\u0161\u00ed teploty louhu. \u041a\u043e\u0437\u00ed ml\u00e9ko je nejpopul\u00e1rn\u011bj\u0161\u00ed d\u00edky p\u0159irozen\u011b jemn\u011bj\u0161\u00edmu tuku a ni\u017e\u0161\u00ed alergogenit\u011b, ale ostatn\u00ed ml\u00e9ka d\u00e1vaj\u00ed tak\u00e9 dobr\u00e1 m\u00fddla.<\/p>\n<p><strong>Jak dlouho se m\u00fddlo z koz\u00edho ml\u00e9ka skladuje?<\/strong> Spr\u00e1vn\u011b vyroben\u00e9 a skladovan\u00e9 m\u00fddlo (v such\u00e9m, tmav\u00e9m m\u00edst\u011b) se zachov\u00e1v\u00e1 12\u201318 m\u011bs\u00edc\u016f. Vlhkost a p\u0159\u00edm\u00e9 slunce mohou zkr\u00e1tit jeho trvanlivost.<\/p>\n<p><strong>Archivn\u00ed ot\u00e1zky a probl\u00e9my (pro referenci):<\/strong><\/p>\n<p><strong>Moje m\u00fddlo vypad\u00e1 jako oran\u017eov\u00fd gel, nechce tuhnout.<\/strong> Louh byl p\u0159\u00edli\u0161 hork\u00fd p\u0159i kontaktu s ml\u00e9kem. P\u0159\u00ed\u0161t\u011b: p\u0159id\u00e1vejte NaOH pomaleji, kontrolujte teplotu teplom\u011brem, chla\u010fte n\u00e1dobu v ledov\u00e9 l\u00e1zni. M\u00fddlo m\u016f\u017ee b\u00fdt funk\u010dn\u011b v po\u0159\u00e1dku \u2014 po\u010dkejte 4 t\u00fddny a otestujte v\u016fni po zr\u00e1n\u00ed.<\/p>\n<p>Pravd\u011bpodobn\u011b p\u0159eh\u0159\u00e1t\u00ed a partial saponification. Vlo\u017ete formu do mraz\u00e1ku na 1\u20132 hodiny. Pak nechte tuhnout p\u0159i pokojov\u00e9 teplot\u011b 48 hodin.<\/p>\n<p><strong>Viz tak\u00e9:<\/strong><\/p>\n<ul>\n<li><a href=\"\/cs\/recepty\/specialni-mydla\/\">Speci\u00e1ln\u00ed m\u00fddla \u2014 soln\u00e1, pivn\u00ed, ml\u00e9\u010dn\u00e1, lojov\u00e1<\/a> \u2014 p\u0159ehled dal\u0161\u00edch ml\u00e9\u010dn\u00fdch variant<\/li>\n<li><a href=\"\/cs\/suroviny\/prisady\/\">P\u0159\u00edsady do m\u00fddla<\/a> \u2014 med, hedv\u00e1b\u00ed a dal\u0161\u00ed kondicionuj\u00edc\u00ed p\u0159\u00edsady<\/li>\n<li><a href=\"\/cs\/recepty\/pro-zacatecniky\/\">Recepty pro za\u010d\u00e1te\u010dn\u00edky<\/a> \u2014 pokud je\u0161t\u011b nem\u00e1te za sebou prvn\u00ed \u0161ar\u017ei<\/li>\n<li><a href=\"\/cs\/suroviny\/mydlarsky-kalkulator\/\">Mydl\u00e1\u0159sk\u00fd kalkul\u00e1tor<\/a> \u2014 p\u0159izp\u016fsobte recept va\u0161\u00ed form\u011b<\/li>\n<\/ul>\n<blockquote>\n<p>\u26a0\ufe0f <strong>Upozorn\u011bn\u00ed k receptu<\/strong><\/p>\n<p>Tento recept byl vytvo\u0159en nebo revidov\u00e1n s pomoc\u00ed n\u00e1stroj\u016f um\u011bl\u00e9 inteligence a pro\u0161el p\u0159epo\u010dtem gram\u00e1\u017e\u00ed NaOH. I p\u0159esto doporu\u010dujeme p\u0159ed v\u00fdrobou ov\u011b\u0159it gram\u00e1\u017e louhu v nez\u00e1visl\u00e9m kalkul\u00e1toru (nap\u0159. <a href=\"http:\/\/soapcalc.net\" target=\"_blank\" rel=\"noopener\">SoapCalc<\/a> nebo <a href=\"https:\/\/www.brambleberry.com\/calculator\" target=\"_blank\" rel=\"noopener\">Brambleberry<\/a>). Pr\u00e1ce s hydroxidem sodn\u00fdm vy\u017eaduje ochrann\u00e9 pom\u016fcky \u2014 viz <a href=\"\/cs\/mydlo\/bezpecnost-luh\/\">Bezpe\u010dnost p\u0159i pr\u00e1ci s louhem<\/a>. Informace maj\u00ed vzd\u011bl\u00e1vac\u00ed charakter; v\u00fdrobce nenese odpov\u011bdnost za \u0161kody vznikl\u00e9 z jejich pou\u017eit\u00ed.<\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>TL;DR: M\u00fddlo z koz\u00edho ml\u00e9ka obsahuje kyselinu ml\u00e9\u010dnou, kter\u00e1 jemn\u011b exfoliuje a zvy\u0161uje kondicionov\u00e1n\u00ed \u2014 ide\u00e1ln\u00ed pro suchou a citlivou [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":0,"parent":15,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-31","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/31","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/types\/page"}],"replies":[{"embeddable":true,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/comments?post=31"}],"version-history":[{"count":4,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/31\/revisions"}],"predecessor-version":[{"id":211,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/31\/revisions\/211"}],"up":[{"embeddable":true,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/15"}],"wp:attachment":[{"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/media?parent=31"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}