What you need1 whole Cucumber, unpeeled
1/2 ounce of white paraffin
2 ounces sweet almond oil
1. Cut the cucumber into chunks and puree it in the food processor or blender. Strain the pulp through a strainer lined with cheesecloth. Discard the peel and the seeds.
2. Melt the wax in the microwave on medium or medium/low power for 90 seconds, making sure that the wax does not splatter. As soon as the wax is melted, remove from the oven and slowly add the oil, stirring gently.
Add strained cucumber and blend thoroughly
3. Remove and cover with a clean kitchen towel. Let the mixture cool very slowly to prevent crystals from forming in the wax. Stir mixture once or twice until cool.
4. When the mixture is completely cool and smooth, store it in a labeled , tightly capped glass container in the fridge.
This cream should keep for 60 days.
Yield : 4 ounces