Creme Bath Oil Soak

This isn’t a recipe you eat. It’s a luxurious homemade milk bath soak blended from ingredients you probably already have in the kitchen: eggs, butter, corn oil, yogurt, whole milk, peach juice, and a splash of witch hazel and apple cider vinegar.

The combination of fats (butter, corn oil, egg yolks) and proteins (milk, yogurt, egg whites) creates a rich, emulsified bath additive that softens skin the way ancient milk baths were supposed to. The peach juice adds a light, natural fragrance, and the witch hazel acts as a gentle astringent that balances the oils.

Blending most of the ingredients at low speed emulsifies the fats and liquids into a smooth, creamy mixture. The last ¾ cup of milk goes in unblended so the texture stays silky rather than frothy.

Tips

• Keep refrigerated between uses. This contains dairy and eggs, so it will spoil if left at room temperature.
• Shake well before each use. The oil and milk layers separate naturally.
• Use ½ cup per bath. More than that makes the tub slippery and hard to clean.
• Use within a week for freshness since there are no preservatives.

Variations

• Swap peach juice for lavender tea for a calming, floral-scented soak.
• Add a few drops of essential oil (eucalyptus, rose, or chamomile) for aromatherapy benefits.
• Use coconut oil in place of corn oil for a tropical scent and extra moisturizing.