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Multi Purpose Cleaning Cream Using Thermomix

Multi Purpose Cleaning Cream Using Thermomix

This natural cleaner can be used as a multiple use cleaner. Its natural ingredients make it user friendly and environmentally friendly. 

500g Lemons (approx. 4 Large) Cut into 3cm chunks

300g Fine Cooking Salt

300g Water

100g Vinegar

  1. Place the lemon chunks incl. skin and pips in the TM bowl chop 30 sec/speed 10
  2. Scrape down the bowl, add salt and water Cook 5 mins/100oC/speed 4
  3. Add vinegar. Cook again 5 mins/100oC/speed 4
  4. Scrape down the bowl. Blend 1 min/speed 10 – it will resemble lemon curd.
  5. DO NOT leave the mixture in the TM bowl, once cooked pour into a jar or a heatproof plastic container. Leave to cool
  6. Straight away add enough water to your TM bowl to cover the blades and self-clean for 20 sec/speed 8 then rinse and dry
  7. Drain the mixture, pour into a container and mark the container clearly. 

Image: Unsplash | Nery Montenagro
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Science Notes

Lemon and vinegar are excellent broad based household cleaners. They are both acidic, are excellent bleaching agents and have anti fungal, anti bacterial qualities which act as effective sanitisers and antiseptics. Lemons also have the advantage of their natural and fruity scent.

The addition of salt puts your cleaner into the double duty category and gives it that slightly abrasive quality you are looking for to deal with tougher stains.

Related Tip

There is no legally defined upper limit for vinegar in almost all countries. However, the informal upper limit is typically 10%. Past this range the vinegar can be caustic and harmful to people, especially mucus membranes in the mouth or eyes. Some wine vinegars often have 6% or 7% acidity and this is typically the upper limit you see on grocery shelves. In some countries like Russia or in Scandinavia though, vinegar of 9% or even 25% strength is sold for cooking.

Since vinegar is fermented from alcohol, there is a question of residual alcohol in the vinegar. Manufacturers monitor the alcohol closely since it, along with the acidity, helps determine when vinegar fermentation is finished. Finished vinegar, based on industry convention, usually has 0.3% – 0.4% ABV; a very small amount. This residual is left for a couple of reasons. First, the residual alcohol does have a positive effect on the flavor of the vinegar and its absence can make vinegar more sharp and astringent. Second, in the vinegar manufacturing process, if alcohol drops to zero, the acetic acid bacteria have the ability to begin metabolizing (consuming) acetic acid instead of alcohol for food and the acidity begins to decrease! This is called overoxidiation and is one of the most troublesome aspects of vinegar production.

And no, glacial acetic acid is too hazardous for household use.  The solvent will go straight through a person's skin, causing severe damage, after in gets underneath, mixes with water, and becomes a very concentrated acid solution.