[YEA] I read with concern how some readers make virgin coconut oil (VCO). It should not be subject to heat treatment otherwise all its nutritional benefits will be lost. When pressing out the cococnut milk from the kernel, try to use cold press method if possible. Do not subject the coconut milk to heat treatment. Let stand in a clean room for 36 hrs at consistent temperature of about 38-40 deg Celcius. The santan will separate into oil, residue (milk) and water. filter out the oil. Filter again and let stand for another 8 hours. Filter for the third time and let stand again for another 8 hrs.This way u'll get a clear colorless VCO. I visited a cottage industry VCO maker and this was how he explained the process of making VCO.
Replied by Gary
07/16/2012Posted by Colleen (Brooklyn, NY) on 01/07/2007
[YEA] To make coconut oil, after the milk has been squeezed out from the freshly grated coconut to which water is added to obtain milk, you let it set over night, the fat /cream will rise to the top, this is skimmed off leaving the water residue. The fat is placed in to a heavy duty pot onto a lighted stove where the remaining water evaporates and the oil deposits remain along with the curds. As soon as the curds start to get to a brownish colour your oil is done if not care full at this stage it will start to burn. Be careful this is extremely hot. Set aside to cool and strain throwing away the crisp curds. It won't be rancid either. Good luck.Posted by Patricia (Kajang, Selangor DE, Malaysia) on 01/06/2007
[YEA] I take VCO for my candidas, eczema, puffiness. Actually when i consume them, i felt better. But vco at my place, local supplier has phased out the order. and to buy on line, they are so expensive. so following some comments here, i'm trying to do my own at home. but leaving the coconut milk aside till the next day for the separation between oil and water, it turned sour - rancid.. what should i do? thank you.Replied by Sangeetha
Grand Cayman, Cayman Islands