Donkey Milk Soap Bar
Recolha atualmente indisponível
Description
Donkey milk has been a luxury skincare ingredient since antiquity — Cleopatra is the name attached to it, but the practice long outlived her, surviving on small farms around the Aegean that still keep a handful of animals for the milk alone.
It is genuinely scarce. A donkey produces a fraction of what a goat does, which is why you rarely see it. It is also genuinely rich: vitamins A, B, C, D and E alongside naturally occurring proteins and fatty acids that soften skin rather than simply cleaning it.
Milk proteins are fragile, and most soapmaking heats them until little of the original survives. Cold-processing avoids that entirely. What you get is a dense bar, a lather closer to whipped cream than to foam, and skin left silky instead of tight. Nothing is added for scent — what you can smell is the faint warmth of the milk itself against olive oil.
Why you'll like it
- Deeply nourishing without feeling heavy or greasy
- Rich in vitamins and naturally occurring milk proteins
- Unscented, so it won't compete with anything else you wear
- Especially good on hands, forearms and anywhere skin has gone papery
Best for
Dry, mature and sensitive skin. A favourite through the winter months.
How to use
Work into a lather in wet hands and massage gently into face, body or hands. Once or twice daily. It earns its place as the cleansing step of an evening routine, before a cream.
Ingredients
Donkey milk, olive oil, coconut oil, vegetable glycerin, sodium hydroxide, water.
How it's made
Cold-processed by hand in Anatolia and cured on wooden racks for several weeks. No heat is applied at any stage, which is what keeps the vitamins, antioxidants and aromatic compounds in the oils intact instead of cooking them away. Each bar is cut by hand from a poured block, so slight differences in size, shade and marbling are normal — that is the method showing, not a fault.
100 g · Paraben-free · SLS-free · Never tested on animals
Making it last
Keep the bar on a draining dish and never leave it sitting in water. A cold-process bar that dries out fully between uses lasts two to three times longer.