Thoroughly sanitize your workspace, utensils, measuring tools, glass beakers, and containers with isopropyl alcohol (70%+) and allow to air dry. Work with clean hands and, if possible, wear gloves.

Combine oil and surfactants

In a small heat-safe glass beaker combine the sweet almond oil (or jojoba) and the coconut-derived surfactant (decyl glucoside or coco-glucoside). Add the polysorbate 20 and stir gently until the mixture is homogeneous. Slight warming (to about 35-40°C / 95-104°F) in a warm water bath can help blend; do not overheat.

Prepare water phase

In a separate sanitized beaker combine the distilled water and aloe vera juice. Add glycerin and stir to dissolve. If using niacinamide powder, sprinkle it into this warm (not hot) water phase and stir until fully dissolved. Add panthenol solution and allantoin and stir until uniform.

Combine phases

Slowly pour the oil/surfactant mixture into the water phase while stirring constantly with a small whisk or mini-hand blender on low. Continue stirring for 1–2 minutes until the mixture is uniform and slightly viscous. If you added xanthan gum, pre-disperse it in glycerin or a small amount of surfactant before adding to prevent clumping; then whisk in to achieve desired thickness.

Adjust pH and add preservative

Check the pH of the finished cleanser with pH strips or a pH meter. For a gentle face cleanser aim for pH 5.0–6.0. Add lactic acid dropwise (or diluted citric acid) and retest after each small addition until you reach the target pH. Once pH is correct, add the liquid preservative (approx. 10 drops) and stir thoroughly for 30–60 seconds to incorporate.

Add fragrance and finish

If desired, add 1–2 drops of essential oil or fragrance and stir. Allow the cleanser to rest for 12–24 hours in a closed container to let air bubbles dissipate and the formula to fully equilibrate. Recheck pH after resting and adjust if necessary.

Bottling & use

Transfer the finished cleanser into a sanitized pump bottle or squeeze tube using a small funnel. Label with ingredients and date made. Use within 3–6 months if preserved and stored in a cool, dark place; discard if any change in smell, color, or texture occurs.