How to Make Coconut Oil at Home in 10 Not-So-Easy Steps
Learn how to make coconut oil in your own kitchen. It’s not easy, but it’s fun to make healthy coconut oil at home.
Some people are born to DIY. From home remodeling projects to homemade bath salts, nothing brings satisfaction like a job well done. If you’re a hardcore do-it-yourselfer you may even wonder how to make coconut oil at home. Of course, it can be done. People living in tropical climates have been enjoying coconut oil long before there were manufactures to put it in convenient packaging. As a fun experiment, we encourage you to try making a batch at home and get some insight into the labor that’s involved with producing a high-quality product like our own Coco Treasure Unrefined Organic Extra Virgin Coconut Oil.
Steps in How to Make Coconut Oil at Home:
1. Choose mature but still fresh coconuts of good quality.
One coconut will produce approximately ¼- ½ cup oil.
2. Crack open the coconut and remove the meat.
3. Grate the coconut meat and place it in a muslin cloth or nut-milk bag.
Put the bundle in a colander and place that over a bowl or pitcher to catch the dripping milk. Allow the milk to separate for several hours. Squeeze the bag once every 30 minutes or so to help speed the process along.
4. Do a second milk extraction by pouring hot water over the grated coconut.
Use 1 part hot water to 2 parts coconut. Repeat the process in step 3.
5. Place in refrigerator and allow the extracted milk to stand for approximately 6 hours.
The cream will separate from the milk and form an oily layer that floats to the top.
6. Scoop the cream from the liquid.
It will harden somewhat in the refrigerator and separate from the watery milk below.
7. In a cast iron skillet, warm the cream at a low temperature on top of the stove.
Do not bring the mixture to a boil. Allow it so simmer until all the residual water in the cream has evaporated, about an hour. Stir frequently. The mixture will separate and appear to turn grainy. The solid portions will brown and sink to the bottom.
8. Once the solids in the pan are well browned it’s time to separate the oil.
Scoop out what you can with a ladle or large spoon, and place it in a muslin cloth which has been secured over a bowl. Collect the remaining oil by pouring the contents of the pain over the cloth and allow it to drain into the bowl.
9. Squeeze the last drops of oil from the cloth.
Discard the solids.
10. Allow the oil to cool to room temperature.
Transfer it into a lidded container for easy use.
We hope you’ll give this process a try. If you do, please let us know how it worked for you and how your homemade oil compares to ours!