家制5种常用清洁剂

 

The 4 key ingredients you'll require are:

Vinegar - mild disinfectant, grease cutter, de-scaler, glass cleaner
Dish soap - neutral pH - gentle and safe on essentially every surface and a mild soap that can lifts off dirt and grime
Rubbing alcohol - at least 65% USP in order for it to qualify as a disinfectant, can be mixed with water
Hydrogen peroxide - naturally occurring bleach, used in Oxy powders. Uses oxygen to break bonds between dirt and bacteria and the surface they are on. A great disinfectant, stain remover and natural whitener.
Baking soda - abrasion, deodorizing, great for replacing a scouring powder. It's not actually used in any of the recipes but can be used to boost cleaning power by sprinkling on a sprayed surface.
Here are the recipes:

Glass cleaner - 50/50 water and vinegar mix, use to clean windows and mirrors - smell dissipates quickly.
  Disinfectant - 50/50 water and rubbing alcohol, use to spray and leave after you've cleaned a surface, only use where required i.e. points of contact, cutting boards, bathrooms etc. Note that a disinfectant does not necessarily clean (i.e. lift dirt off) so this is the 2nd part of a two-step cleaning process (first part is the actual cleaning with a cleaner).

All-purpose cleaner - 1-2 tbsp dish soap per bottle of water. Great to use for cleaning kitchen, bathroom surfaces, hallways, most furniture. Won't leave residue behind. If you are finding residue, reduce the amount of dish liquid being used (they vary in recipes).

Tub and tile cleaner/degreaser - 1 cup vinegar, 1 cup dish liquid. Use for soap scum on tiles and glass, greasy kitchens etc. Spray, let it sit for 5 minutes and start to clean.

Stain remover - 1 cup hydrogen peroxide, 1/2 cup dish liquid. Amazing, simply spray on a stain, rub it in, rinse it out. Can also be used as a pre-treatment for stains. Test in an inconspicuous area first as the hydrogen peroxide may discolour.

Some general tips:

Label bottles using easel tape and a permanent marker (easel tape is much easier to remove than a sticker label and is more water-resistant). Label the ingredients, date and name of product.

Use clean bottles and triggers only - don't use a bottle from another product until the trigger and bottle have been thoroughly rinsed and do not spray out or smell like the old product.

Use different shapes, colours and sizes of bottles if possible to further ensure you are using the correct product.

Make enough for 1-2 months of use and that's it. These don't have the same stabilizers that store-bought products do. Less additives means lower shelf-life.

Never mix a recipe that you make up yourself without checking to see if it is safe to do, some items you cannot mix together!

Remember, a cleaner does not disinfect and a disinfectant does not clean - clean first, disinfect second (many store-bought products can do both).