by C5 (ceefive.com)
You have probably learned about the benefits of taking virgin coconut oil on a regular basis. If not, you can do your search. This post’s focus is on making your own pure homemade VCO. The best VCO you can have.
The first time I learned how to make my own real pure virgin coconut oil in 2000, it was as if I did not want to do it again. So little yield and so tiring. That is primarily because I hand-squeezed the coconut, which is really what anyone would do without the presser.
Then, I also tried to make it crystal clear by going through layers of cotton. It became quite clear but it takes so long. Besides, the yellowish color may have some of the antioxidants (I’m not sure about that but I was taught that the real VCO is yellowish in color.
I use cold press. That is what makes it virgin. Though minimal heat will not harm the healing properties of the oil, the antioxidants disappear with heat. Why let that happen? Commercial VCOs need longer shelf life. Heating removes the moisture content which gives off a stale odor in a month or so. That is why I only make my own and not sell (except for once when someone requested me to). So now, I’m teaching you to make your own so you can have the best.
So now, I’m going to teach you how you can make your own pure real VCO.
What you need:
- a container where you can see through what’s inside from the sides (plastic or glass, nothing metal)
- a skimmer to skim off the top cream, so the oil will just drip off
- a small bowl to put your top cream into
- a soup laddle for harvesting (make sure it is not made of metal; tried a metal spoon the first time but by the end of the harvest the spoon tarnished somehow)
- a container to put your harvested oil into, preferably with a spout
- a clean sifting cloth or handkerchief (iron first to kill off the germs)
- another clear container to put your second batch of harvest, like a clear drinking glass
- mature coconuts
About the coconuts
I buy the coconuts from a seller with a presser. I ask for the most mature ones (important that they are mature). Before pressing, I ask that plastic should be wrapped around the presser to avoid the metal. It will flow through metal but that is fine since it just flows. I find that 12 coconuts that are big enough (Php25 each where I buy from) is enough for my container and supply. It would last for 2 weeks. Make sure to get the coconut water as well. The amount of coconut milk and water should only fill about 3/4 of the container because the mixture will still rise over time.
- Fill the container with both the coconut milk and coconut water. Cover but put a clean paper on one end so as not to fully shut the cover down. It needs some breathing space. Make sure it is sitting on something stable and it is also where you can harvest without moving your container. Leave for 24 hours in the dark. You can go even up to 54 hours. Harvesting under 24 hours, though, is not as sweet as batches I’ve done for 24 or more hours.
- At 13 hours, this is how it looks. The water below and the cream above separates from the oil in the middle.
- During harvest time, prepare your paraphernalia. (I harvested after 52 hours due to other things I had to do.)
- Set the handkerchief (or any small cloth for sifting) on the harvesting container.
- Gather the top cream slowly to one side slowly and start skimming it off, making sure to just stay at the top as much as possible.
- Now you’re ready to harvest the oil. Do so slowly, making sure not to get water into it. It is fine to get some cream particles with it since they will be sifted anyway.
- When you are near the water level, sift the first batch and transfer your sifting cloth to another clear container for the second batch of harvest. This is to separate the first which more likely did not catch any water, from the second which is likely to catch water. Do not squeeze the sifting cloth. Let the oil flow out. Move around the dripping point as the cloth gets clogged with the cream.
- Harvest the rest of the oil, still taking care that no water gets harvested. It takes practice to do this so if you see there is still much oil, let the few blobs of water be harvested. Since water stays below, all you have to do later is transfer the oil to another container making sure the water does not flow in with it.
- When nothing or too little oil drips out, put the sifting cloth on your head to get out the oil so as not to let it go to waste. After all, it’s VCO. Just dab it onto your hair and massage. Do not squeeze.
- Check the bottom of your harvest for water blobs. If somehow there is, go back to process #8. If none, then you can transfer your oil into your final bottle. Mine was still wet at the time of harvest so I transfered the harvest to another glass pitcher and put a cover on it.
It’s really easy to do when you get the hang of harvesting. If you have tasted the commercial ones, you will notice that texture of the oil in your mouth. This process gives you a dense sweetness. The commercial ones are flat. You will know when you have tasted both. The taste is also different. There is more sweetness in this kind.
I would love to know the result of your own harvest by leaving me comments below.
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