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Bath salts made with powdered milk create a soothing, creamy bath. Epsom salts are used in the mixture and are valued for their skin softening properties. Dried herbs add a pleasant fragrance to the bath salts. Choose your favorite herb, blend several herbs together or make multiple batches of salts using different herbs. The method of making the bath salts is very simple and can be adapted to make as much or as little as you like.

Grind the dried herbs to a fine powder in the food processor or with a pestle and mortar. If you want to make several batches of bath salts using several different herbs or blends then grind the herbs separately.

Measure two parts of powdered milk to one part of Epsom salts into the mixing bowl. For example, if you want to make twelve cups of bath salts in total, use eight cups of powdered milk and four cups of Epsom salts.

Stir the dry mixture with the wooden spoon until the salts and powdered milk are blended together evenly.

To make one large batch of salts: add the finely ground dried herbs to the bowl and stir them into the mixture with the wooden spoon until it is thoroughly blended. Add around one tablespoon of herbs for each cup of bath salts. The exact amount of herbs is not too important, but the more you add the stronger the fragrance will be. Transfer the mixture to the glass jars for storage.

To make several different kinds of bath salts: measure one to two tablespoons of each herb into a separate glass jar. Add the mixture of Epsom salts and powdered milk to each jar so that each is about two-thirds full. Screw the lids on the jars and shake them well to blend the herbs with the salts. Top them up with more dry mixture and shake again.


To make different amounts of bath salts, use a ratio of two parts powdered milk to one part Epsom salts. Add about a tablespoon of dried herbs per total cup of bath salts.

The bath salts make a great homemade gift. Use an attractive glass jar, tie ribbon around the top and add a handwritten label. A small scoop tied around the jar with ribbon or raffia is a nice extra touch.

About the Author

Joanne Thomas

Joanne Thomas has worked as a writer and editor for print and online publications since 2004. As a specialist in all things food and drink, she has penned pieces for Livestrong, Robert Mondavi and Modern Mom, among other names. She found her first jobs in a series of kitchens before moving on to celebrate food via the written word. Thomas resides in California and holds a bachelor’s degree in politics from the University of Bristol, U.K.