How to Make Cold-Pressed Virgin Coconut Oil

Sep 19, 2020 03:15 AM EDT | By Madelaine D. (staff@foodworldnews.com)

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Making cold-pressed virgin coconut oil is time-consuming, but for sure, you will make one again for your consumption after you manage to create one. 

Aside from its health benefits, making cold-pressed virgin coconut oil could be another fun activity that you can do amid the COVID-19 pandemic.

Here are the ingredients and equipment needed for you to start making your own:

  1. Three mature coconuts
  2. Filtered lukewarm water
  3. Cleaver
  4. Small knife
  5. Bowls
  6. Blender
  7. Milk bag or cheesecloths
  8. Small strainer
  9. Rubber bands
  10. Stick
  11. A makeshift warm place with about 85 degrees Fahrenheit (29.5 degrees celsius)
How to Make Cold-Pressed Virgin Coconut Oil
(Photo : zibik)
How to Make Cold-Pressed Virgin Coconut Oil

Day 1

  • Wipe out the coconut shell with a damp cloth to get rid of the small particles on it. This way, the tiny particles won't get into the coconut water.
  • Crack the coconut. Use gloves or washcloth to hold the coconut to keep it tight by the ends and tap in the middle with a cleaver to open the crack and pour the coconut water into a bowl.
  • Cut a small part of the meat using a small knife. Once you open it up, it will be easy for you to take out the rest. 
  • To make it easier to blend, cut the coconut meat in small pieces. (Note: The cream should be firm enough within several hours. But it would be perfect if you keep the coconut milk in the fridge overnight.)
  • Gently scoop the coconut cream when it turns solid into a smaller container. The water could be used for cooking. 
  • Cover the container loosely. Then put it somewhere warm for overnight fermentation. Put some pot with hot water and covers such as towels to have the right temperature that will help to ferment with an ideal 85 degrees Fahrenheit (29.5 degrees Celsius).

Day 2

After the fermentation process, you will see three layers, including coconut curds, coconut oil, and water. Gently put the container in the fridge, so the curd and oil harden up to make it easy to separate them from water. Get rid of the water. Then, let the oil separates from the curd by covering the container loosely for another night. 

Day 3

  • After another night of fermenting the coconut oil, you will see a bit of water on the bottom. Strain the curd and oil to remove the water. 
  • Scoop the oil and strain it using a small cheesecloth. As it gets harder to scoop the oil, you may strain it to put the rest in the bag to mix the oil with the curd.
  • Using a rubber band, tie the cloth/bag. Insert a stick and hang the bag over the container. Return the container in a warm place. 
  • Let the coconut oil strain until the oil stops dripping. Put the container in the fridge to solidify the oil.
  • When you notice that the oil becomes soil and pure white, it means that there is still water at the bottom. Break and scoot it gently into a storage container.
  • You can now leave the cold-pressed virgin coconut oil in the pantry, and there is no need to refrigerate it. 

High temperature would help melt the oil. Also, it will solidify when the temperature drops, which is normal. A perfect cold-pressed virgin coconut oil is clear. If it still looks cloudy, there is still water remaining. Repeat the process until it finally becomes clear coconut oil.

Check these out:

Coconut Oil Is the Key to this Indulgent Dessert Recipe

Philippines Study Coconut Oil as Potential Treatment for COVID-19 Disease

Complete Guide to Making Cold-Processed Virgin Coconut Oil

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