{"id":32,"date":"2026-03-16T18:52:50","date_gmt":"2026-03-16T17:52:50","guid":{"rendered":"http:\/\/www.7virides.com\/cs\/recepty\/lojove-mydlo\/"},"modified":"2026-03-25T11:19:47","modified_gmt":"2026-03-25T10:19:47","slug":"lojove-mydlo","status":"publish","type":"page","link":"https:\/\/www.7virides.com\/cs\/recepty\/lojove-mydlo\/","title":{"rendered":"Lojov\u00e9 m\u00fddlo: recept, v\u00fdroba loje a pro\u010d ho va\u0161e babi\u010dka znala"},"content":{"rendered":"<blockquote>\n<p><strong>TL;DR:<\/strong> Lojov\u00e9 m\u00fddlo z hov\u011bz\u00edho tuku je tvrd\u00e9, trvanliv\u00e9 (2\u20133 roky) a obsahuje mastn\u00e9 kyseliny velmi podobn\u00e9 lidsk\u00e9mu ko\u017en\u00edmu mazu \u2014 ide\u00e1ln\u00ed pro citlivou ple\u0165. L\u016fj se seh\u00e1n\u00ed levn\u011b v \u0159eznictv\u00edch, lze ho p\u0159etavit doma, a m\u00fddlo se vyr\u00e1b\u00ed standardn\u00ed metodou cold process.<\/p>\n<\/blockquote>\n<p>Existuje surovina, kter\u00e1 se p\u0159i v\u00fdrob\u011b m\u00fddla pou\u017e\u00edvala po tis\u00edce let, zmizela ze sc\u00e9ny s n\u00e1stupem pr\u016fmyslov\u00fdch rostlinn\u00fdch olej\u016f a dnes se vrac\u00ed \u2014 tentokr\u00e1t s v\u011bdeck\u00fdm zd\u016fvodn\u011bn\u00edm. Hov\u011bz\u00ed l\u016fj (beef tallow) je \u017eivo\u010di\u0161n\u00fd tuk, ze kter\u00e9ho se vyr\u00e1b\u011blo m\u00fddlo v ka\u017ed\u00e9 vesnici je\u0161t\u011b p\u0159ed sto lety. Dnes ho znovu objevuj\u00ed lid\u00e9, kte\u0159\u00ed hledaj\u00ed jednoduch\u00e9, \u010dist\u00e9 ingredience a m\u00fddlo s v\u00fdjime\u010dn\u00fdmi vlastnostmi pro ple\u0165.<\/p>\n<p>Tato str\u00e1nka v\u00e1m uk\u00e1\u017ee, jak l\u016fj z\u00edskat, jak ho p\u0159etavit do \u010dist\u00e9 formy, pro\u010d lojov\u00e9 m\u00fddlo funguje tak dob\u0159e \u2014 a jak ho vyrobit.<\/p>\n<h2 id=\"kde-sehnat-hovezi-luj-a-jak-ho-vybrat\">Kde sehnat hov\u011bz\u00ed l\u016fj a jak ho vybrat?<\/h2>\n<p>Hov\u011bz\u00ed l\u016fj je odpadn\u00ed surovina z \u0159eznictv\u00ed dostupn\u00e1 za zlomek ceny vy\u0159ez\u00e1van\u00e9ho masa. Nejlep\u0161\u00ed kvalita poch\u00e1z\u00ed z farma\u0159en\u00ed, kde se hov\u011bz\u00ed chov\u00e1 na pastv\u011b.<\/p>\n<p>L\u016fj (tallow) je p\u0159etaven\u00fd tuk ze savce \u2014 nej\u010dast\u011bji z hov\u011bz\u00edho (beef tallow) nebo skopov\u00e9ho (mutton tallow). Jde o <strong>surovinu, ne vedlej\u0161\u00ed produkt<\/strong> \u2014 \u010derstv\u00fd l\u016fj je pevn\u00fd, sv\u011btl\u00fd tuk odebran\u00fd z oblasti kolem ledvin nebo ze h\u0159betn\u00ed \u010d\u00e1sti. \u0158\u00edk\u00e1 se mu \u201eleaf fat&#8220; nebo \u201ekidney fat&#8220; a je pova\u017eov\u00e1n za nejvy\u0161\u0161\u00ed kvalitu.<\/p>\n<p><strong>\u0158eznictv\u00ed<\/strong> je nejsnaz\u0161\u00ed zdroj. Hov\u011bz\u00ed l\u016fj je pro \u0159eznictv\u00ed odpadn\u00ed surovina \u2014 mnoh\u00e1 ho rozdaj\u00ed nebo prodaj\u00ed za symbolickou cenu (10\u201330 K\u010d\/kg). Jednodu\u0161e zavolejte do m\u00edstn\u00edho \u0159eznictv\u00ed nebo jatek a zeptejte se na \u201ehov\u011bz\u00ed l\u016fj&#8220; nebo \u201ehov\u011bz\u00ed tuk&#8220;.<\/p>\n<p>Tip: L\u016fj z farm\u00e1\u0159sk\u00fdch \u0159eznictv\u00ed, kde se prod\u00e1v\u00e1 bio nebo pastevn\u00ed hov\u011bz\u00ed, b\u00fdv\u00e1 kvalitn\u011bj\u0161\u00ed \u2014 zv\u00ed\u0159e krmen\u00e9 tr\u00e1vou m\u00e1 ve sv\u00e9m tuku vy\u0161\u0161\u00ed pod\u00edl omega-3 mastn\u00fdch kyselin a vitam\u00ednu K2.<\/p>\n<p><strong>Biofarm\u00e1\u0159stv\u00ed a faremn\u00ed prodej<\/strong> \u2014 p\u0159\u00edm\u00fd prodej surov\u00e9ho loje p\u0159i n\u00e1kupu masa. Farm\u00e1\u0159i na lok\u00e1ln\u00edch trz\u00edch nebo p\u0159es farm\u00e1\u0159sk\u00e9 e-shopy.<\/p>\n<p><strong>E-shopy zam\u011b\u0159en\u00e9 na paleo\/carnivore komunitu<\/strong> \u2014 \u010di\u0161t\u011bn\u00fd hov\u011bz\u00ed l\u016fj v kel\u00edmc\u00edch, ready to use. Dra\u017e\u0161\u00ed (200\u2013400 K\u010d\/kg), ale u\u0161et\u0159\u00edte pr\u00e1ci s renderingem.<\/p>\n<h2 id=\"jak-pretavit-luj-doma-rendering\">Jak p\u0159etavit l\u016fj doma \u2014 rendering<\/h2>\n<p>Rendering je proces kter\u00fdm z\u00edsk\u00e1te \u010dist\u00fd, sv\u011btl\u00fd tuk: surov\u00fd l\u016fj se tav\u00ed a voda s proteiny se odstran\u00ed. Existuj\u00ed dv\u011b metody \u2014 mokr\u00fd rendering (s vodou, bezpe\u010dn\u011bj\u0161\u00ed) a such\u00fd rendering (bez vody, rychlej\u0161\u00ed). Oba d\u00e1vaj\u00ed stejn\u00fd v\u00fdsledek.<\/p>\n<h3>Metoda 1: Mokr\u00fd rendering (s vodou, doporu\u010den\u00e1)<\/h3>\n<p><strong>Co budete pot\u0159ebovat:<\/strong><\/p>\n<ul>\n<li>Surov\u00fd l\u016fj (nakr\u00e1jen\u00fd nebo namlety na men\u0161\u00ed kusy)<\/li>\n<li>Velk\u00fd hrnec nebo pomal\u00fd hrnec<\/li>\n<li>Voda (stejn\u00e9 mno\u017estv\u00ed jako l\u016fj)<\/li>\n<li>Jemn\u00e9 s\u00edto nebo g\u00e1za<\/li>\n<li>Sklen\u011bn\u00e9 nebo nerezov\u00e9 n\u00e1doby pro ulo\u017een\u00ed<\/li>\n<\/ul>\n<p><strong>Postup:<\/strong><\/p>\n<ol>\n<li>Nakr\u00e1jejte l\u016fj na mal\u00e9 kousky (ide\u00e1ln\u011b 2\u20133 cm), nebo nechte uml\u00edt v masov\u00e9m ml\u00fdnku \u2014 \u010d\u00edm jemn\u011bj\u0161\u00ed, t\u00edm efektivn\u011bj\u0161\u00ed rendering.<\/li>\n<li>Vlo\u017ete do hrnce, p\u0159idejte stejn\u00e9 mno\u017estv\u00ed vody.<\/li>\n<li>Zah\u0159\u00edvejte na n\u00edzk\u00e9m plameni (cca 80\u201390 \u00b0C) \u2014 nesm\u00ed v\u0159\u00edt prudce.<\/li>\n<li>M\u00edchejte ka\u017ed\u00fdch 30 minut. Po 2\u20133 hodin\u00e1ch jsou proteiny a tk\u00e1n\u011b \u201evypra\u017eeny&#8220; (tzv. cracklings nebo grieven).<\/li>\n<li>Slijte p\u0159es s\u00edtko nebo g\u00e1zu do n\u00e1doby. Nechte vychladnout.<\/li>\n<li>V lednici tuk ztuhne navrchu, voda z\u016fstane dole \u2014 odd\u011blte tuk.<\/li>\n<li>P\u0159etavte tuk je\u0161t\u011b jednou (bez vody, na n\u00edzk\u00e9 teplot\u011b 30\u201340 minut) pro \u00fapln\u00e9 odstran\u011bn\u00ed vlhkosti.<\/li>\n<\/ol>\n<p>V\u00fdsledn\u00fd l\u016fj by m\u011bl b\u00fdt b\u00edl\u00fd nebo sv\u011btle \u017elut\u00fd a bez z\u00e1pachu. Pokud m\u00e1 m\u00edrnou hov\u011bz\u00ed v\u016fni, p\u0159etavte je\u0161t\u011b jednou.<\/p>\n<h3>Metoda 2: Such\u00fd rendering (bez vody)<\/h3>\n<p>L\u016fj se tav\u00ed p\u0159\u00edmo bez vody \u2014 rychlej\u0161\u00ed, ale vy\u017eaduje pe\u010dliv\u00e9 sledov\u00e1n\u00ed teploty, aby se nep\u0159ep\u00e1lil. Vhodn\u00e9 pro zku\u0161en\u011bj\u0161\u00ed.<\/p>\n<p><strong>Postup:<\/strong> Nakr\u00e1jen\u00fd l\u016fj vlo\u017ete do hrnce bez vody. Zah\u0159\u00edvejte na velmi n\u00edzk\u00e9m plameni (60\u201370 \u00b0C) za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed, dokud se tuk zcela nerozpust\u00ed a such\u00e1 tk\u00e1\u0148 nezezl\u00e1tne. P\u0159ece\u010fte a nechte ztuhnout.<\/p>\n<h3>Ulo\u017een\u00ed p\u0159etaven\u00e9ho loje<\/h3>\n<p>\u010cist\u00fd l\u016fj lze ulo\u017eit:<\/p>\n<ul>\n<li>V lednici: 3\u20136 m\u011bs\u00edc\u016f<\/li>\n<li>V mraz\u00e1ku: 12\u201324 m\u011bs\u00edc\u016f<\/li>\n<li>P\u0159i pokojov\u00e9 teplot\u011b v dob\u0159e uzav\u0159en\u00e9 n\u00e1dob\u011b: 4\u20138 t\u00fddn\u016f<\/li>\n<\/ul>\n<h2 id=\"proc-je-lojove-mydlo-tak-vyjimecne-pro-plet\">Pro\u010d je lojov\u00e9 m\u00fddlo tak v\u00fdjime\u010dn\u00e9 pro ple\u0165?<\/h2>\n<p>Hov\u011bz\u00ed l\u016fj obsahuje mastn\u00e9 kyseliny velmi podobn\u00e9 lidsk\u00e9mu ko\u017en\u00edmu mazu \u2014 teoreticky by m\u011bl b\u00fdt tedy p\u0159irozen\u011bj\u0161\u00ed a m\u00e9n\u011b dr\u00e1\u017ed\u00edc\u00ed. Nav\u00edc vytv\u00e1\u0159\u00ed tvrd\u00e9, trvanliv\u00e9 m\u00fddlo s hustou kr\u00e9movou p\u011bnou.<\/p>\n<h3>Slo\u017een\u00ed mastn\u00fdch kyselin a biokompatibilita<\/h3>\n<p>Hov\u011bz\u00ed l\u016fj m\u00e1 unik\u00e1tn\u00ed slo\u017een\u00ed mastn\u00fdch kyselin:<\/p>\n<table>\n<thead>\n<tr>\n<th>Mastn\u00e1 kyselina<\/th>\n<th>% v loji<\/th>\n<th>% v ko\u017en\u00edm mazu<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Kyselina palmitov\u00e1 (C16:0)<\/td>\n<td>25\u201330 %<\/td>\n<td>22\u201325 %<\/td>\n<\/tr>\n<tr>\n<td>Kyselina stearov\u00e1 (C18:0)<\/td>\n<td>20\u201325 %<\/td>\n<td>5\u20138 %<\/td>\n<\/tr>\n<tr>\n<td>Kyselina olejov\u00e1 (C18:1)<\/td>\n<td>37\u201343 %<\/td>\n<td>25\u201330 %<\/td>\n<\/tr>\n<tr>\n<td>Kyselina palmitoleov\u00e1 (C16:1)<\/td>\n<td>3\u20135 %<\/td>\n<td>10\u201320 %<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Slo\u017een\u00ed loje je n\u00e1padn\u011b podobn\u00e9 slo\u017een\u00ed <strong>lidsk\u00e9ho ko\u017en\u00edho mazu<\/strong> (sebum). Tato biokompatibilita je kl\u00ed\u010dov\u00fdm argumentem zast\u00e1nc\u016f lojov\u00e9ho m\u00fddla: \u201em\u00fddlo z l\u00e1tky, kter\u00e1 je pleti p\u0159irozen\u00e1, by ji m\u011blo m\u00e9n\u011b dr\u00e1\u017edit.&#8220;<\/p>\n<p>V\u011bdeck\u00e9 studie p\u0159\u00edmo srovn\u00e1vaj\u00edc\u00ed lojov\u00e9 a rostlinn\u00e9 m\u00fddlo na pleti jsou omezen\u00e9 \u2014 v\u011bt\u0161ina d\u016fkaz\u016f je anekdotick\u00e1. Existuje ale solidn\u00ed v\u00fdzkum na biokompatibilitu mastn\u00fdch kyselin ze \u017eivo\u010di\u0161n\u00fdch tuk\u016f s lidskou k\u016f\u017e\u00ed obecn\u011b.<\/p>\n<h3>Kyselina stearov\u00e1 a tvrdost<\/h3>\n<p>Sodn\u00e1 s\u016fl kyseliny stearov\u00e9 (sodium stearate) je tvrd\u00e1 a stabiln\u00ed. M\u00fddlo s vysok\u00fdm obsahem stearov\u00e9 kyseliny \u2014 a\u0165 z loje, kakaov\u00e9ho m\u00e1sla nebo \u0161ea m\u00e1sla \u2014 je tvrd\u00e9, trvanliv\u00e9 a vytv\u00e1\u0159\u00ed kr\u00e9movou, hustou p\u011bnu.<\/p>\n<h3>Vitam\u00edn A a D v loji z pastevn\u00edho chovu<\/h3>\n<p>L\u016fj z dobytka krmen\u00e9ho tr\u00e1vou (grass-fed) obsahuje vy\u0161\u0161\u00ed pod\u00edl vitam\u00edn\u016f A, D a K2 oproti loji z pr\u016fmyslov\u00e9ho chovu. \u010c\u00e1st vitam\u00edn\u016f p\u0159e\u017eije saponifikaci v nesaponifikovan\u00e9 frakci. Mno\u017estv\u00ed je mal\u00e9, ale p\u0159isp\u00edv\u00e1 k \u201enutri\u010dn\u00ed hodnot\u011b&#8220; lojov\u00e9ho m\u00fddla.<\/p>\n<h2 id=\"jak-vyrobit-lojove-mydlo-dva-recepty\">Jak vyrobit lojov\u00e9 m\u00fddlo \u2014 dva recepty<\/h2>\n<p>Lojov\u00e9 m\u00fddlo se vyr\u00e1b\u00ed standardn\u00ed metodou cold process. Dv\u011b mo\u017enosti: 100 % l\u016fj (nejjednodu\u0161\u00ed, nejtrvanliv\u011bj\u0161\u00ed) nebo kombinace s kokosem a olivov\u00fdm olejem (vyv\u00e1\u017een\u00e9 vlastnosti, lep\u0161\u00ed p\u011bna).<\/p>\n<h3>P\u0159ehled<\/h3>\n<table>\n<thead>\n<tr>\n<th><strong>V\u00fdt\u011b\u017eek<\/strong><\/th>\n<th>~900 g<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Obt\u00ed\u017enost<\/strong><\/td>\n<td>N\u00edzk\u00e1 a\u017e st\u0159edn\u00ed<\/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>2\u20133 roky<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3>Verze 1: 100% lojov\u00e9 m\u00fddlo (minimal ingredients)<\/h3>\n<p>Toto je recept nejbl\u00ed\u017ee historick\u00e9mu m\u00fddlu \u2014 jen dv\u011b ingredience. Obl\u00edben\u00e9 v ancestral\/carnivore komunit\u011b.<\/p>\n<p><strong>Ingredience:<\/strong><\/p>\n<ul>\n<li>700 g p\u0159etaven\u00e9ho hov\u011bz\u00edho loje<\/li>\n<li>93,1 g NaOH<\/li>\n<li>260 g destilovan\u00e9 nebo p\u0159eva\u0159en\u00e9 vody<\/li>\n<li>Super fat 5 %<\/li>\n<\/ul>\n<p><strong>V\u00fdpo\u010det:<\/strong> Saponifika\u010dn\u00ed \u010d\u00edslo loje = 0,140. Pro 700 g: 700 \u00d7 0,140 = 98 g NaOH pro 0% SF. Se 5% SF: 98 \u00d7 0,95 = 93,1 g NaOH.<\/p>\n<p><strong>Postup:<\/strong> Standardn\u00ed cold process. L\u016fj roztavte (tuh\u00fd za pokojov\u00e9 teploty, bod t\u00e1n\u00ed ~42\u201345 \u00b0C). Temperujte na 35\u201340 \u00b0C. Sm\u00edchejte s louhovac\u00edm roztokem. 100% lojov\u00e9 m\u00fddlo dosahuje trace relativn\u011b pomalu \u2014 po\u010d\u00edtejte s 10\u201320 minutami ty\u010dov\u00fdm mix\u00e9rem.<\/p>\n<p>V\u00fdsledek: b\u00edl\u00e9 nebo smetanov\u00e9 m\u00fddlo s jemnou kr\u00e9movou p\u011bnou. Velmi trvanliv\u00e9 (d\u00edky vysok\u00e9mu obsahu nasycen\u00fdch mastn\u00fdch kyselin a p\u0159irozen\u00fdch antioxidant\u016f).<\/p>\n<h3>Verze 2: Lojov\u00e9 m\u00fddlo s kokosem a olivov\u00fdm olejem (vyv\u00e1\u017een\u00e1 varianta)<\/h3>\n<p>Kombinuje v\u00fdhody loje (tvrdost, kondicionov\u00e1n\u00ed) s kokosov\u00fdm olejem (p\u011bna) a olivov\u00fdm olejem (jemnost).<\/p>\n<p><strong>Ingredience:<\/strong><\/p>\n<ul>\n<li>350 g p\u0159etaven\u00e9ho hov\u011bz\u00edho loje (50 %)<\/li>\n<li>210 g kokosov\u00e9ho oleje (30 %)<\/li>\n<li>140 g olivov\u00e9ho oleje (20 %)<\/li>\n<li>99,9 g NaOH<\/li>\n<li>260 g vody<\/li>\n<li>Super fat 5 %<\/li>\n<\/ul>\n<p><strong>V\u00fdpo\u010det NaOH:<\/strong><\/p>\n<ul>\n<li>L\u016fj (SAP 0,140): 350 \u00d7 0,140 = 49,0 g<\/li>\n<li>Kokos (SAP 0,178): 210 \u00d7 0,178 = 37,4 g<\/li>\n<li>Olivov\u00fd (SAP 0,134): 140 \u00d7 0,134 = 18,8 g<\/li>\n<li>Celkem 0% SF: 105,2 g NaOH<\/li>\n<li>Se 5% SF: 105,2 \u00d7 0,95 = 99,9 g NaOH<\/li>\n<\/ul>\n<p><strong>P\u0159\u00edsady (voliteln\u00e9):<\/strong><\/p>\n<ul>\n<li>14\u201321 g esenci\u00e1ln\u00edho oleje<\/li>\n<li>P\u0159\u00edrodn\u00ed barviva (bez p\u0159\u00edsad \u2014 nechte m\u00fddlo p\u0159irozen\u011b smetanov\u00e9)<\/li>\n<\/ul>\n<p>V\u00fdsledek: V\u00fdborn\u011b p\u011bn\u00edc\u00ed, tvrd\u00e9 a trvanliv\u00e9 m\u00fddlo. Ide\u00e1ln\u00ed jako ka\u017edodenn\u00ed m\u00fddlo na t\u011blo i ruce.<\/p>\n<h2 id=\"luj-vs-palmovy-olej-jake-jsou-rozdily\">L\u016fj vs. palmov\u00fd olej \u2014 jak\u00e9 jsou rozd\u00edly?<\/h2>\n<p>Ob\u011b suroviny se pou\u017e\u00edvaj\u00ed pro tvrdost m\u00fddla, ale l\u016fj poskytuje lep\u0161\u00ed tvrdost a kondicionov\u00e1n\u00ed. Nav\u00edc je to lok\u00e1ln\u00ed odpad bez ekologick\u00e9ho dopadu, zat\u00edmco palmov\u00fd olej vy\u017eaduje ni\u010divou agroindustri\u00e1ln\u011b\u00ed v\u00fdrobu.<\/p>\n<table>\n<thead>\n<tr>\n<th>Palmitick\u00e1 kyselina (tvrdost)<\/th>\n<th>25\u201330 %<\/th>\n<th>40\u201348 %<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Stearov\u00e1 kyselina (tvrdost)<\/td>\n<td>20\u201325 %<\/td>\n<td>3\u20136 %<\/td>\n<\/tr>\n<tr>\n<td>Olejov\u00e1 kyselina (kondic.)<\/td>\n<td>37\u201343 %<\/td>\n<td>36\u201340 %<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>L\u016fj poskytuje v\u00edce stearov\u00e9 kyseliny (extra tvrdost a trvanlivost) a v\u00edce olejov\u00e9 kyseliny (kondicionov\u00e1n\u00ed). Palmov\u00fd olej m\u00e1 v\u00edce palmitick\u00e9 kyseliny a vytv\u00e1\u0159\u00ed o n\u011bco v\u00edc p\u011bny.<\/p>\n<p>Z etick\u00e9ho a ekologick\u00e9ho hlediska: l\u016fj z m\u00edstn\u00edho \u0159eznictv\u00ed je lok\u00e1ln\u00ed odpadn\u00ed surovina s nulov\u00fdm dopravn\u00edm otiskem a bez dopadu na pralesy. Pro ty, kte\u0159\u00ed cht\u011bj\u00ed palm-free m\u00fddlo bez kompromis\u016f v kvalit\u011b, je l\u016fj p\u0159irozen\u00e1 volba.<\/p>\n<h2 id=\"caste-otazky\">\u010cast\u00e9 ot\u00e1zky<\/h2>\n<p><strong>Bude lojov\u00e9 m\u00fddlo von\u011bt po hov\u011bz\u00edm?<\/strong> Spr\u00e1vn\u011b p\u0159etaven\u00fd l\u016fj nem\u00e1 prakticky \u017e\u00e1dn\u00fd z\u00e1pach. Hotov\u00e9 m\u00fddlo von\u00ed po p\u0159idan\u00e9m esenci\u00e1ln\u00edm oleji, ne po loji. Pokud l\u016fj von\u00ed, rendering nebyl dostate\u010dn\u00fd \u2014 opakujte proces.<\/p>\n<p><strong>Jak dlouho trv\u00e1 rendering loje?<\/strong> Mokr\u00fd rendering (s vodou) trv\u00e1 2\u20133 hodiny na n\u00edzk\u00e9m plameni plus chlazen\u00ed. Such\u00fd rendering (bez vody) je o p\u016fl hodiny a\u017e hodinu rychlej\u0161\u00ed, ale vy\u017eaduje pe\u010dliv\u011bj\u0161\u00ed sledov\u00e1n\u00ed teploty.<\/p>\n<p><strong>Mohu pou\u017e\u00edt vep\u0159ov\u00e9 s\u00e1dlo m\u00edsto hov\u011bz\u00edho loje?<\/strong> Ano, s\u00e1dlo (lard) funguje v m\u00fddle podobn\u011b jako l\u016fj. Saponifika\u010dn\u00ed \u010d\u00edslo je skoro stejn\u00e9 (0,138 vs. 0,140). S\u00e1dlo m\u00e1 o n\u011bco v\u00edc olejov\u00e9 kyseliny \u2014 v\u00fdsledn\u00e9 m\u00fddlo je o trochu m\u011bk\u010d\u00ed. Kombinujte s kokosem pro tvrdost.<\/p>\n<p><strong>Jak dlouho vydr\u017e\u00ed lojov\u00e9 m\u00fddlo?<\/strong> D\u00edky p\u0159irozen\u00e9 stabilit\u011b nasycen\u00fdch mastn\u00fdch kyselin vydr\u017e\u00ed lojov\u00e9 m\u00fddlo 2\u20133 roky p\u0159i spr\u00e1vn\u00e9m skladov\u00e1n\u00ed (such\u00e9, tmav\u00e9 m\u00edsto). Je to jedno z nejtrvanliv\u011bj\u0161\u00edch dom\u00e1c\u00edch m\u00fddel.<\/p>\n<p><strong>Jak se li\u0161\u00ed 100 % lojov\u00e9 m\u00fddlo od kombinac\u00ed s oleji?<\/strong> 100 % lojov\u00e9 m\u00fddlo je tvrd\u00e9, trvanliv\u00e9 a minimalistick\u00e9 (jen dv\u011b ingredience), ale dosahuje trace pomaleji. Kombinace s kokosem a olivov\u00fdm olejem p\u011bn\u00ed l\u00e9pe a je prakti\u010dt\u011bj\u0161\u00ed pro ka\u017edodenn\u00ed pou\u017eit\u00ed.<\/p>\n<p><strong>Pro\u010d se vrac\u00ed z\u00e1jem o lojov\u00e9 m\u00fddlo?<\/strong> Je to sou\u010d\u00e1st trendu n\u00e1vratu k jednoduch\u00fdm, tradi\u010dn\u00edm produkt\u016fm. L\u016fj byl pou\u017e\u00edv\u00e1n po tis\u00edce let bez negativn\u00edch ko\u017en\u00edch n\u00e1sledk\u016f \u2014 pro lidi s citlivou nebo ekzemat\u00f3zn\u00ed plet\u00ed je \u010dasto prvn\u00ed v\u011bc, kter\u00e1 opravdu pomohla.<\/p>\n<p><strong>Viz tak\u00e9:<\/strong><\/p>\n<ul>\n<li><a href=\"\/cs\/recepty\/specialni-mydla\/\">Speci\u00e1ln\u00ed m\u00fddla<\/a> \u2014 soln\u00e1, pivn\u00ed a dal\u0161\u00ed netradi\u010dn\u00ed recepty<\/li>\n<li><a href=\"\/cs\/suroviny\/encyklopedie-oleju\/\">Encyklopedie olej\u016f a tuk\u016f<\/a> \u2014 srovn\u00e1n\u00ed v\u0161ech tukov\u00fdch slo\u017eek<\/li>\n<li><a href=\"\/cs\/recepty\/pro-zacatecniky\/\">Recepty pro za\u010d\u00e1te\u010dn\u00edky<\/a> \u2014 pokud je to v\u00e1\u0161 prvn\u00ed recept<\/li>\n<li><a href=\"\/cs\/podnikani\/dodavatele-cr-eu\/\">Dodavatel\u00e9 v \u010cR a EU<\/a> \u2014 kde koupit p\u0159etaven\u00fd l\u016fj p\u0159ipraven\u00fd pro m\u00fddlo<\/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: Lojov\u00e9 m\u00fddlo z hov\u011bz\u00edho tuku je tvrd\u00e9, trvanliv\u00e9 (2\u20133 roky) a obsahuje mastn\u00e9 kyseliny velmi podobn\u00e9 lidsk\u00e9mu ko\u017en\u00edmu mazu [&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-32","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/32","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=32"}],"version-history":[{"count":4,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/32\/revisions"}],"predecessor-version":[{"id":208,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/32\/revisions\/208"}],"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=32"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}