Beauty formulation
Potato Milk De-Puffing Eye Gel
This is the section's counterpart to the Camel Milk Under-Eye Cream, built around potato starch and enzyme activity rather than camel milk's vitamin C, potato's traditional folk reputation for reducing puffiness combines here with cold application and aloe's cooling properties for a genuinely de-puffing morning ritual.
By Aunesty Janssen · The Big Book of Milk & Garden Beauty: 156 Natural Recipes for Skin & Hair Using Alternative Milks & Everyday Pantry Ingredients
Ingredients
- Phase A (Aqueous Enzyme Phase)
- 1 tbsp (15 mL / 15g) Cold Fresh Potato Milk
- Phase B (Soothing Hydro-Gel Phase)
- 1 tbsp (15 mL / 15g) Pure Aloe Vera Gel
- Phase C (Antioxidant Phase)
- ½ tsp (2.5 mL / 2.3g) Vitamin E Oil
Method & application
- Combine cold potato milk and pure aloe vera gel in a small glass beaker.
- Whisk vigorously for 60 seconds until the gel and milk unite into a smooth liquid gel.
- Add Vitamin E oil and stir well.
- Decant into a dark glass dropper bottle and store in the refrigerator.
- APPLICATION
- Dab a small drop around the orbital under-eye bone using the ring finger.
- Tap gently from the inner to the outer corner.
Kitchen note
Store this one in the coldest part of the refrigerator (not the door), the cold application itself does real de-puffing work, so keeping the formula genuinely cold matters more here than for most other recipes in this book.
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