Why did I decide to try making my own chamois cream? You could suggest that I'm Scottish and miserly by nature but such stereotyping would be in poor taste. Or perhaps not. I was in my LBS one day, picked up a small pot of Swiss-branded chamois cream and was shocked to discover that I wouldn't get change from a tenner - I'd barely get a bawbee back for a twenty. (What's the Swiss for daylight robbery?)
As with all modern-day problem solving I headed straight to Google. The interwebs contained a bunch of folk (of all nationalities) who'd similarly balked at the cost of a branded chamois cream and decided to concoct their own.
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| Let's get cooking |
