How to Make Coconut Oil Yourself
How to make coconut oil, yourself? I’m going to show you how we make our own Virgin Coconut Oil (VCO) in the comfort of our home.
Actually, there are many processing methods that can be used to make homemade VCO.
What I’m about to show you is the simplest and easiest technique any able-bodied adult can do at home.
Below is the step-by-step procedure called The Modified Traditional Kitchen Method, a popular process used here in the Philippines.
- Choose good quality coconuts.
- Split the nuts in half, remove the water and grate the meat.
- Extract the coconut milk from the grated meat. Set aside.
- Do a second extraction by combining the coconut residue obtained after the first extraction with water at a ratio of 1 part water, 2 parts residue. Mix well and extract milk again from the mixture.
- Mix the coconut milk from both extractions and let it stand for 6 hours to separate the cream from the skim milk.
- Separate the cream (top layer and oily portion) from the skim milk (bottom layer and watery portion).
- Using a cast iron skillet, heat the cream over very low fire (the cream should just simmer, not boil). While heating, the coconut oil will separate and a proteinaceous residue will form.
- Continue simmering until all the residual water in the cream is evaporated (the oil will become rancid easily if some residual water remains). Let cool.
- Separate the oil from the proteinaceous residue by using a muslin cloth as filter.
- Place the coconut oil in a very dry container for storage.
As you get better in making your virgin coconut oil, you’ll be able to “fine-tune” its characteristics (aroma and flavor, even color) to your liking.
In case you’re interested, below are some of the other methods for making VCO.
- Centrifuge Process
- Modified Natural Fermentation Process
- Low Pressure Oil Extraction
- Fresh-Dry Process (Grated Coconut Route)
- Fresh-Dry Process (Wet Milling Route)
- Fresh-Dry Process (Desiccated Coconut Route)