Kitchen Spray with Lemon Myrtle & Mandarin
My favorite surface spray for the kitchen—it removes grease, disinfects, and has a lovely citrus scent.
Equipment
- 1 1 LA Pyrex pitcher or similar glass pitcher.
- 1 Small bowl
- 1 Whisk(I use a milk frother with a whisk attachment)
- 1 Kitchen Scale(It is important that the scale can measure weights down to 1 gram with precision.)
- 1 Spray Bottle(I use a 500-ml brown glass bottle)
- 1 package of pH strips
Materials
Aqueous phase:
- 360 g Demineralized Water
- 40 g Cleaning alcohol (I use a 95%)
Oil phase:
- 45 g Decyl glucoside (I use one made from sugarcane)
- 35 g Coconut glucoside
- 1,5 g Lemon Myrtle Oil
- 2 g May Chang
- 3,5 g Sweet Orange Oil
pH regulation:
- Apple cider vinegar (Adjust with vinegar until the pH reaches 7)
Instructions
- Prepare the water phase by mixing water and alcohol together in a pitcher.
- Next, prepare the oil phase by mixing decyl glucoside, coconut glucoside, and the essential oils in a small bowl.
- Gently stir the essential oils into the glucosides until they are completely blended.
- Pour the oil phase into the water phase and gently whisk them together.
- Test the pH level with a test strip or meter; as you can see, I had to lower it even further to reach 7.
- Adjust the pH by adding a little vinegar at a time; I usually use a pipette for this. I use half a pipette of vinegar at a time and test the pH until it reaches 7. I often use between 10 and 12 grams before it reaches 7.
- Pour the finished cleaning solution into a brown glass bottle with a spray nozzle. Now you can clean surfaces in the kitchen in no time. The spray produces minimal foam, which helps speed up the cleaning process.
Notes
You can also adjust the pH with a citric acid solution, but I prefer vinegar. I use apple cider vinegar, but you can also use white vinegar.
I use this brown glass spray bottle from Søstrene Grene, for my cleaning supplies