Monday, October 15, 2012

How to make VCO


      Processing virgin coconut oil right in your own home and kitchen is
      very easy and simple.
      Grit the meat of freshly opened mature coconut.
      Pour a little water and mush the greeted coconut meat.
      Press to extract the coconut milk.
      Let the milk stay overnight or for 10 to 12 hours.
      The water will settle down the container and the oil will float.
      Drain out the water.
      Heat the oil in stainless steel kettle in 45 to 70 degrees temperature for 15 to 30 minutes to remove and evaporate remaining water in the oil. Better heat oil in double kettle where the first has water in direct contact with fire and the other with oil inside the casserole with heated water.
      Place the virgin coconut oil in bottle and seal.
      Store in room temperature away from sunlight.
Another way of preserving virgin oil is by freezing instead of heating.
Virgin coconut oil is used for various purposes. It is used for medication, beauty and body skin ointment, cooking oil, lubricant, fuel, etc. It does not get rancid when the right procedure is done.


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