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How To Make Coconut Oil

Beginning with your whole coconuts, you’re going to want to crack them open. You can then save the coconut water within to drink or use within smoothies.

The next step is to extract the coconut meat from the shell. To make this super easy-peasy, simply place the coconuts in the oven for 10 minutes at 170 degrees Celcius. You can then use a coconut tool to easily remove the meat. However, feel free to simply use a knife if that’s all that you have to hand. 

The next step is to make coconut milk. To do this, you need to blend the coconut meat and filtered water in a high-speed blender for between 1-2 minutes. Although there will still be lots of coconut pulp, you’ll find there is also a lot of coconut milk now too. 

To separate the mixture, simply use a nut milk bag and allow the homemade coconut milk to gather in a large bowl. The remaining coconut pulp can then be dried out and used within all sorts of baked recipes.

This is then the mixture that is going to be used to create your homemade coconut oil. By pouring this milk into a large, heavy-based pan and heating on low, consistent temperatures, you will begin to see coconut oil forming on the top of the mix. 

The key to making the perfect homemade coconut oil is the low, consistent temperatures. If you try to use higher temperatures, to cut down the time it takes to make this oil then you run the risk of ruining the oil. Unfortunately, high temperatures can ( and will) change the composition and properties of the coconut oil. So don’t be tempted to up the heat tooooo much!

The low-temperature heating process can easily take between 1-2 hours, if not more. So just be patient! ( All good things come to those who wait, after all!) 

While heating, the water will evaporate from the coconut milk mixture. The coconut will begin to get crumbly in texture and solidify. This is when you’ll begin to notice the oil separating from the solids. 

Once the mixture has completely separated into the solids and the oil, simply gather all the solids and discard them if they are too ‘burnt’. Alternatively, these can be snacked on, used over deeserts etc.

You then pour the remaining oil through a strainer, into an airtight container, making sure to press down on the solids to release as much oil as possible. This can then be kept in the fridge. 



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