Try These Suds On Your Duds

I've written about replacing fabric softener with vinegar and, in August, I blogged about the new bleach I'm using, so it only seems fair I should write about my experience with homemade liquid laundry soap. I made my first batch in August and have been using it (along with homemade bleach, vinegar, and a favourite laundry bar soap), exclusively, ever since.

To say this new mixture is thriftier than store-bought is a huge understatement. But, as with everything, it's not solely about saving money but about how well the product actually does the job. A good laundry soap cleans and deodorizes. A good laundry soap doesn’t leave behind anything objectionable that might harm the body, or stiffen, abrade, and/or discolour fabrics. By all these criteria, I have to say the new detergent is working fabulously well. It cleans, leaves the fabrics smelling...well, clean...without any odor (good or bad) and it leaves everything SO SOFT.

When I first replaced fabric softener with vinegar, the laundry was rinsed well, and the fibres plumped up nicely, but sometimes the fabrics felt stiff. I thought the vinegar was merely limited in its softening ability – we do have very hard water here. I was wrong, though. The problem, it turns out, was the laundry detergent. As soon as I replaced the commercial detergent I was using with this homemade liquid detergent recipe*, the laundry has been coming out supremely soft. (*Note: some recipe measurements are slightly off, so the total volume is less than stated; also, given our hard water, I use more than the recommended per-load amount.)

Homemade Liquid Laundry Soap

Soft fabrics are delightful, but the real test for hubby and I is the effect the detergent has on our skin. Both of us, for different reasons, have sensitivities to ingredients in many commercial cleaning products. This new recipe has proven a "friendly" mixture for us both. Neither of us has suffered any of the rashes and skin irritations we had become used to dealing with. This result isn’t completely about personal perception, either. Ironing proves the difference. Where wrinkles in fabrics were once set so severely the iron was hard-pressed – literally – to straighten them, now, ironing has become a breeze. Also, after ironing, the fabrics remain soft and don’t have that “starched” feel they once had.

This is probably due to the absence of ingredients like builders, fillers, surfactants, emulsifiers and “optical brighteners.” While their omission might be reassuring, it does mean spending a little more attention to stain treatment prior to the wash cycle. For instance, surfactants attach to dirt and lift them from fabrics, suspending their molecules in the wash water and preventing their return to the fabric. The homemade detergent has no surfactants, so I use a favourite laundry bar soap for pre-treatment of any stain and our laundry is as clean as ever.

Just a few simple products now...

It seems the old adage, ‘less is more’ holds true with this cleaner, as with so many others I’ve made at home.  A simple mixture works as well as anything else we were using. No, that’s wrong. This laundry soap is better.  It’s very gentle on our bodies, on our fabrics, as well as on our budget!

Nurture Your Furniture

Over the last decade, I’ve been substituting – wherever I can find viable alternatives – all chemical-based household cleaning and personal care products. The reason for this changeover is simple:  the commercial products contained chemical ingredients too harsh for my dry skin, sensitive teeth, and keen olfactory sense. Besides, ingredients such as Phthalates (endocrine disruptors), Perchloroethylene (also known as “PERC’; a neurotoxin,) or Triclosan and/or Quaternary Ammonium Compounds (anti-bacterial agents,) in commercial products prove – for me – far more hazardous than advantageous.

Recently, I found a new addition to my repertoire:  homemade wood cleaner and polishes. One recipe for unfinished furniture and wood surfaces and another for finished wood (varnished, lacquered, etc.). Both work exceptionally well and leave no sticky residue on the furniture…or me. The best feature of both is aroma. By using pure, essential (lemon) oil, their scents are subtle and soothing, not intense and irritating.

Unfinished-wood polish: Mix 1/2 cup of mineral oil with 1/2 teaspoon of lemon essential oil.

Finished-wood polish:  Mix 5 tablespoons mineral oil, 3/4 teaspoon lemon essential oil, and 1 tablespoon liquid dishwashing detergent. Stir until the solution becomes clear and then add 3 ounces of water, very slowly, stirring constantly.

(Note:  Both recipes should be stored in glass and a cool location.)

Before polishing (unfinished wood)

Before using either formula, clean the wood surface well with a soft, dry cloth. If furniture has accumulated a build-up of polish, dirt, or wax, these need removing before re-polishing. A mild vinegar solution (mixed 1:1 with water) works well. Moisten a cloth with the solution, wring out thoroughly, gently rub the surface clean, and dry immediately. Ensure the surface is completely dry before applying polish.

After polishing

With a soft cloth, apply small amounts of polish at a time, rubbing each application in thoroughly before adding more. Buff dry with a second cloth. Unfinished furniture and wood need oil to keep from drying and cracking but, while oils will give a more natural sheen than wax, they also have a tendency to attract dust and hold dirt. To remove any excess oil, sprinkle on a little cornstarch and continue buffing. The starch absorbs surplus oil and adds to the lustre.

Since my switchover began, I’ve noticed, with each additional substitution, a distinct lessening of allergies – both skin irritations and respiratory problems. While I’m grateful for the relief, this reason (alone) wouldn’t motivate me to continue using homemade alternatives if they didn’t work. These furniture care substitutes – and all my other replacements – do their job remarkably well. As added bonus, our budget gains tremendous savings by making these regularly used products with simple and low-cost ingredients.

Sizing Up ‘SodaStream’

Recently, a thread of conversation on Twitter caught my attention. The buzz was about a kitchen appliance that enables home-cooks to make their own sodas and seltzer water. The appliance is called SodaStream and is currently manufactured by SodaClub. Little did I know this system was invented back in 1903! For more of its history, check out this Wikipedia Sodastream article. I figured, if this was news to me it might also be news to some TOT readers, so I decided to feature the product in this week's blog.

Actually, I don't drink soda...well, except for the occasional chug from hubby's bottle. It seems soda of any kind makes me swell up like a blowfish, so I usually avoid it. Hubby, on the other hand, can't get through a day without, at least, one "sugar fix" – his words, not mine! That equates to at least one 710ml bottle of cola per day. That's why I found this product so appealing. Though we haven't yet bought one, we plan to, and for a couple reasons. First, there are potential savings to be had with making our own soda. And, second, we can control the amounts of sugar and soda, and the type of sugar used.

To learn more about the product, I asked Twitter-user, FoodieFinds, a few questions. Jodi generously agreed to be interviewed and here is what she had to tell us:

First of all, Jodi is using the 'Fountain Jet' model of SodaStream and – lucky gal – she received it as a gift. The cost for the 'Fountain Jet' is $99.95 US$, and includes the Soda maker, 110-litre carbonator and two carbonating bottles. The web-site offers varying models in starter kits, as well as soda mixes, gas refills, extra bottles, and other accessories. All prices Jodi quotes in the interview are in US$.

Now, to the interview...

QUESTION: Can you tell readers how the machine operates, and whether it is user-friendly?

ANSWER: I find the SodaStream machine to be extremely user-friendly. It sets up in about 5 minutes. Well-designed and easy to use. Takes about 30 seconds to create carbonated, flavoured water or soda from plain water. I was a bit trepidatious
about the pressurized CO2, but it seems quite safe and stable. Once initial set-up is complete, creating plain or flavoured seltzer, or sodas, is as simple as:

1) Fill the provided 1-litre bottles with tap or filtered water & chill.

2) Take chilled 1-litre bottle, push tilt lever, screw bottle onto machine & release tilt lever.

3) Pump the carbonation button 3 times, releasing after each "buzz." (Note: You can carbonate more or less, according to your taste.)

4) Remove 1-litre bottle from machine. Add any desired flavouring, cap bottle, and rock gently to mix.

5) Enjoy your homemade soda!

QUESTION: What are your opinions of the quality and variety of syrups they offer?

ANSWER: The quality of the syrups is higher than your standard soda brands in that they are not made with high fructose corn syrup. SodaStream seems to offer a wide variety of syrups, everything from diet root beer to "faux-Fresca" – even a "Red Bull"-style energy syrup.

QUESTION: I know you've created a few of your own syrups. How did you do this, and what were the results?

ANSWER: Loved the results I have achieved creating my own syrups. I'm what you would call a "frugal foodie." I love pushing the envelope with my flavour combinations, but I still like to minimize the costs by buying whatever fruits, herbs, etc. are on sale and/or in season. Syrups I have created thus far: cantaloupe, rhubarb, sriracha-lime, honeydew, strawberry-basil, lychee-ginger, and orange-coriander. Creating syrups could not be easier. Just use a basic simple syrup recipe (1:1 ratio of water to sugar.) Put water and sugar in a saucepan, heat until all sugar is dissolved. Reduce heat to low, add fruit, herbs, etc. Let simmer for 10-15 minutes, remove from heat & let cool. Pour through a strainer into a bowl. Make sure to squeeze all of the liquid out of the fruit. Put the liquid into a squeeze bottle or Tupperware container and refrigerate for up to a week or so. To be extra frugal, I take the reserved pulp/fruit and use it over Greek yogurt as a quick & healthy take-to-work breakfast. You could also use the reserved pulp/fruit as a starter to make chutney.

QUESTION: What is your average cost per bottle using the bought syrup?

ANSWER: I have not depleted my first CO2 canister yet, but according to the documentation, you are supposed to get 110 litres of carbonation out of each canister. The replacement canisters are listed on the SodaStream website at $21.99 each, so I figure that the carbonation portion costs about $0.20 per 1-litre. The purchased soda syrups are listed on the SodaStream website at $4.99 and are supposed to make 12 litres, so the purchased flavour cost is approximately $.41 per bottle. This brings the total for a carbonated, purchased-flavour 1-litre bottle of soda to approximately $.61 per bottle. The unsweetened seltzer flavour bottles come in packs of 3 for $9.99, and each bottle makes 20 litres. Therefore, the purchased cost for seltzer is $.17 per bottle. This brings the total for a carbonated, purchased flavour 1-litre bottle of seltzer to approximately $.37 per bottle.

Now before you start saying – wait a minute – I can buy store brand 2L bottles of soda on sale for that much, remember that the SodaStream flavours have no high fructose corn syrups. If you make your own syrups, you also have no artificial ingredients or flavourings, and you get some vitamins/minerals from your choice of fruit. Another big selling point for the SodaStream is that you no longer have to lug heavy bottles home from the grocery store, and you are also being more "green" by minimizing your plastic use.

QUESTION: What is your average cost per bottle using the home-made syrups?

ANSWER: Again, the carbonation portion costs about $.20 per 1-litre. The homemade syrup cost varies widely depending on the cost of the ingredients. I use approximately 2 cups of water and two cups of sugar for each syrup mixture, at an average cost of $.15. However, tart fruits require more sugar (rhubarb, lemon, etc.), and sweeter fruits require less (strawberries, cantaloupe, etc.) The cost of the ingredients could be anywhere from $.99 for a cantaloupe on sale, to $4-$5 for out-of-season or exotic fruits, herbs, etc. I keep my costs down by buying in season and on sale. I also have an Aero-Garden, so I grow year-round most of the fresh herbs that I use (mint, lemon-basil, basil, cilantro, etc.) If you are lucky enough to have a fruit tree or berry bush on your property, then your fruit cost would be zero.

Depending on the amount of syrup produced, the concentration of the syrup, and your personal sweetness preference, you can get anywhere from 4-10 1-litre bottles from each batch of syrup. Therefore, you can potentially make your own flavoured sodas for as little as $.35 with the SodaStream machine. However, I would say that the average price would be about $.50 per 1-litre bottle. An even simpler way to do it (albeit not as fresh), is to get canned fruit in heavy syrup. Then you simply put the can & syrup into a pan, heat it up, simmer, and follow the rest of the instructions above. If you get canned fruit on sale and/or with coupons, you might be able to get your total 1-litre cost down to $.30 or so.

QUESTION: How would you compare the SodaStream syrup flavour with commercial sodas?

ANSWER: So far, I have tried only a few of the SodaSteam syrup flavours. I initially thought both the Diet Cola and Diet Pete (their version of Diet Dr. Pepper) syrups were too sweet, but I experimented with different ratios of syrup and carbonation. What I found is that the perfect "formula" for my personal tastes is:

• For all sodas: 2/3 as much SodaStream syrup as recommended, 4 pumps of carbonation (instead of the standard 3.) This works out to about $.58 per 1-litre
  
• For flavoured seltzers: recommended amount of flavouring and 3 pumps of carbonation
  
• I suggest your readers start with the recommended ratios, but then experiment with more or less syrup/flavoring and more or less carbonation to find their perfect "formula."
  
• The SodaStream syrups/flavorings I have enjoyed the most are:
  
  • the diet pink grapefruit is by far my favorite (supposed to be like Fresca.)
    
  • the diet cranberry-raspberry is also very good
    
  • the diet root beer & root beer are good
    
  • the "cola" based drinks (diet cola, diet Pete's Choice, Pete's Choice, etc.) are OK but don't compare favorably with my favorite commercial brand so I use the cola syrups as "back-up" only, then I don't need to run to the store when I run out.
    
  • the seltzer unsweetened flavorings are no different than those I purchase at the store. I liked all of these: berry, orange, & lemon-lime.

QUESTION: Do you have any other comments about the SodaStream for readers?

ANSWER: If you want to feel like a kid again, cut out high fructose corn syrups, be more "green", and serve healthier drinks to your family, you can't go wrong with the SodaStream. Also, at this point in the week (2 days before recycling goes out), my recycling bins are usually overflowing with soda & seltzer bottles. Instead, I now have exactly 6 bottles in my recycling bin - a visual reminder of how the SodaSteam helps us be more "green."

Thank you, Jodi, for this wealth of information! I'll be watching for further updates from you on Twitter (FoodieFinds). Now, I can hardly wait to get our own SodaStream and begin experimenting with our own flavours!

Upon researching this product for Canadian customers, I found the following caveat: Shipping gas canisters to Canada has been a problem, but should resume September –October 2009. For details on this, go to: Chiron Canada website