Simple Ormus Recipe: Make Ormus at Home in 5 Steps

The Simplest Ormus Recipe That Actually Works

There are many variations of home Ormus production — magnetic trap methods, vortex methods, ocean water concentration — but the classic wet precipitation method remains the most reliable, repeatable, and beginner-friendly. It requires minimal equipment, uses widely available materials, and produces a genuine Ormus concentrate in a single afternoon. Here's the complete process.

What You'll Need

• Non-iodized sea salt or Dead Sea salt — 1 cup
• Distilled water — 6+ cups (tap water contains chlorine/fluoride that interfere with the process)
• Food-grade lye (sodium hydroxide) — 1 tablespoon
• Glass mason jars — 2 large (quart size)
• pH meter or pH test strips (range 9–11) — critical
• Glass or wooden stirring rod — no metal
• Turkey baster or large dropper
• Gloves and eye protection — lye is caustic, handle carefully

The 5-Step Process

Step 1: Make Your Salt Solution

Dissolve 1 cup of non-iodized sea salt in 4 cups of distilled water in a glass jar. Stir until completely clear — no visible salt granules. This is your base solution.

Step 2: Prepare the Lye Solution

In a separate glass container, carefully add 1 tablespoon of food-grade lye to 1 cup of distilled water. Always add lye TO water — never water to lye. The solution will heat up — this is normal. Allow to cool completely to room temperature before using.

Step 3: Raise the pH to 10.78

This is the critical step. Using a dropper or teaspoon, add the lye solution to the salt water one small amount at a time, stirring gently after each addition and checking pH. Your target is exactly pH 10.78 — this is the precipitation point for Ormus minerals. As you approach this pH, a white precipitate will begin forming and settling at the bottom. Do not exceed pH 11.

Step 4: Settle and Decant

Cover the jar and leave it undisturbed for 4–8 hours (overnight is ideal). The white precipitate — your Ormus concentrate — will settle to the bottom. Using a turkey baster, carefully remove the clear liquid from the top, leaving the precipitate behind. Discard the liquid.

Step 5: Wash 3–5 Times

Add fresh distilled water to fill the jar, stir gently to suspend the precipitate, allow to settle for 2–4 hours, and decant the liquid again. Repeat this washing process 3–5 times to remove residual salt and lye. After the final wash, your Ormus concentrate is ready.

Storage and Dosage

Storage: Sealed glass jar, refrigerated, away from electronics and direct sunlight. Shelf life: 2–6 months when properly washed and stored.

Dosage: Start with 1 teaspoon of the wet precipitate daily in water. The concentration of home-made Ormus varies — start conservatively and adjust based on how you feel.

Important Safety Notes

• Lye is caustic — wear gloves and eye protection throughout
• Never use metal containers or stirring implements — they interfere with the process
• Use distilled water only — tap water minerals and chlorine disrupt precipitation
• Do not exceed pH 11 — the target is 10.78, not "as alkaline as possible"
• The finished product should taste mildly salty and mineral — not soapy or strongly alkaline

→ Read: The Complete Ormus Recipe Guide — All Three Methods

→ Read: Best Salts for Ormus Production

→ Shop Ready-Made Ormus Products