Let’s analyze a “terrible recipe” to learn more about formulating: Part two, converting the recipe from kitchen to metric volume measurements and reviewing the recipe again

Welcome back to this series in which we’re analyzing what I’m calling a “terrible recipe” for a lotion to learn more about formulating lotions from scratch. In yesterday’s post, we took a look at the original recipe in volume and by weight, then we considered a few things, like temperatures, what went into which phase,…