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I recently made these wraps with a group and thought I’d share what we used and where I found the things I needed here in NZ. The refined yellow beeswax pellets are from NZ Beeswax Ltd in Geraldine, the damar gum (instead of pine resin, it still gives the wrap it’s tackiness) is from ‘Shaman’s Garden’ in Nelson, and good old coconut oil from the supermarket. Below is the recipe we followed:

Wax Wraps: You need these approximate proportions

  • Fabric: wax mix is enough to do quarter of a metre, cut 50cm x 33 cm and 25cm x 33cm (or any dimensions you want!)
  • 40g bees wax (55 pellets)
  • 1 Tbsp coconut oil (you can use olive oil but it may wash out too easily later on)
  • Optional is a sprinkle of damar gum or pine resin for tackiness

Method:

  • Spread 1 Tbsp coconut oil over your fabric.
  • Lay it in a clean tray and sprinkle with cut up/grated bees wax and a pinch of gum
  • Melt in a moderate/low oven until melted
  • Brush it over with a baster to mix the wax and oil and gum, may need to reheat if it cooled and went lumpy.
  • Carry tray to a line and hang dripping fabric on line to cool.

NB: I used an old electric frying pan and melted the wax, oil and gum first, then added the fabric and stirred it around.

NOTE: Beeswax will discolour if over- heated. You can re-wax your wrap if it loses its tackiness over time. To clean, wipe over with a wet cloth or run under cold water and leave on bench to dry before storing. Don’t wash with hot soapy water or it will disperse your wax (not good).

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I use an old electric frying pan and just wipe it out afterwards. Can be done in an oven tray.

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Using an old silicon baster, you’ll never get your good one clean!

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It will leave beeswax residue on what you hang it on so don’t use your good clothes rack!

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The wrap is great for the 1 kg block of cheese

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