Complete Guide to Making Cold-Processed Virgin Coconut Oil
Virgin coconut oil (VCO) is known to be a versatile oil and now on its way to getting a global reputation as the healthiest oil in the world.
The Philippines is one of the best sources of VCO, which is extracted from fresh coconut meat naturally or mechanically. It is not removed from the copra.
According to Pinoy Bisnes Ideas, the production of VCO does not undergo chemical bleaching, refining, or deodorizing to maintain its essential properties. VCO is high in vitamins, lauric acid, and minerals and is suitable for consumption without the need for further processing.
A lauric acid is an essential fatty acid found in high human breast milk concentrations only. It turns to a compound called monolaurin when taken internally.
Monolaurin has an antiviral, antiprotozoal, antibacterial, and antimicrobial property that helps cure different diseases. This compound works through destructing lipid-coated viruses, including herpes, influenza, cytomegalovirus, HIV, and other pathogenic bacteria. That's why VCO is considered as a natural antibiotic.
To have a ready to use virgin coconut oil, here's a complete guide to making a cold-processed VCO. Below are the easy-to-follow instructions:
How to Make Cold-Processed VCO
- Make sure the husk and the shell are removed from the fresh coconuts.
- Shred the meat of the coconut
- Cold-press the meat of the coconut to get the coconut milk without any chemicals. You may hand press the coconut meat using gloves to separate the milk from the meat.
- Ferment the milk in containers for a day or two. Then, oil is produced. From time to time, the oil is filtered and separated from the curd. You now have what is called virgin coconut oil.
Benefits of Cold-Processed Coconut Oil
Here are the benefits of cold-processed coconut oil that you should be aware of. You will be amazed of the benefits of using cold-processed coconut.
- Antioxidant- cold-processed coconut oil is produced without the help of any heat. The coconut meat is usually heated in a hydraulic press, bleached, and deodorized before undergoing further filter and heat. The addition of heat reduces the antioxidant content of refined coconut oil. Therefore, a cold-pressed virgin coconut oil has a higher level of antioxidants than its refined counterpart.
- Flavor- unrefined virgin coconut oil retains the natural pure coconut taste. It is ideal if you use coconut oil for baking. Choosing a cold-processed coconut oil for baking recipes resulting in baked goods has a nutty and delicate coconut flavor.
- Additives-free- people who avoid additives can expect it from cold-processed coconut oil. Additives are usually used to remove impurities and ensure a clean final product during the refining process. But because cold-processed coconut oil doesn't undergo the refining process, it's naturally additives-free.
- Both refined and unrefined coconut oil benefits of refined and unrefined coconut oil are in the cold-processed virgin coconut oil. It is best for medium-heat cooking and for baking and recipes where you want to put a delicate taste and flavor of coconut.