Coconut oil is very healthy and beneficial to human health. But these days, there are so many adulterated versions in supermarkets and stores that it’s almost impossible to find pure coconut oils. As our lives become busier by the day, the tradition of making coconut oils (and bread) is slowly dying.
Our grandmothers carefully extracted the liquids from the seeds and nuts and use the leftover to make the items for cooking purposes. Commercialization has made a lot of people switch to refined oils that are packed with additives, hydrogenated fats, and emulsifiers.
But if you have trust issues with the quality of commercialized cooking oil, it’s best you make yours at home.
If you use coconut oil to cook, it’s so important that use one of high quality as it indirectly determines the quality of your meals, and ultimately, your family’s health.
Before we look at how to prepare coconut oil at home, let’s look at the benefits of coconut oil and why you should make yours at home.
Benefits of coconut oil
Coconut oil has immense benefits, not just for cooking. It has numerous healing and medicinal properties
- Coconut lowers cholesterol levels: This is important because people consume refined oils that raise their cholesterol levels and cause heart problems
- This oil aids in controlling the spread of dandruff and prevents acne
- It’s a very good baby moisturizer
- It aids digestion especially in the morning
- It is an amazing cure for mouth ulcers that people aren’t taking advantage of.
Now that we know the amazing benefits of coconut oil, how do we make it?
Let’s find out.
Ingredients used in making coconut oil
What is the ingredient(s) required?
- 9 – 10 coconuts (this range will produce about 3 liters of coconut milk from which you can extract 150g of coconut oil)
Note: if you’re making for home consumption, you can go with 3 to 4 coconuts which can product about 1 liter of coconut milk, and 50g of coconut oil)
Just coconuts? No other ingredient?
You’ve seen how easy it is.
Let’s delve into the procedure
Procedure used to make coconut oil
We’re going to be looking at the traditional procedure conventionally known as the Hot Process. Ancient people used it, so there is no complex machinery involved. Just normal kitchen tools and equipment.
Also, the process doesn’t include any additive or preservative. Just coconut oil in its purest form.
Remove the flesh from the coconut shell. Once you’ve done that, grate it completely.
Get a muslin cloth and carefully extract the flesh by squeezing and pressing it with your hands. Keep a bowl underneath to collect the liquid. If you want, you can add hot water to make the squeezing and pressing process easy.
Pour the coconut milk back on the muslin cloth and remove any impurity.
Pour the milk into a pot or brass vessel and place on medium heat. Allow it to cook for about 2 to 3 hours.
Continue stirring the pot or vessel until the milk turns brownish. Be careful so that the milk doesn’t burn.
In its concentrated form, bring it down from the fire and allow it to cool down. Then pour the thickened milk into a muslin cloth and extract the oil.
Place it in a bowl and put in a plastic bottle or can when you’re done.