For cold pressed coconut oil, break your coconut and remove the shell.
Cut into pieces and blend, use 1 cup of water for 1 coconut, after blending, you have to mash with your hands as if washing the shaft for 30 mins, leave it to stay for 3 hours before you sieve.
After sieving, you leave at room temperature for 48 hours, on the night of the 48th hours, you put it in the fridge and not freezer, leave over night, in the morning you have your curd solid on top, separate the curd from the water, put it in a clean container and keep it on your kitchen counter.
After a day, you will begin to see the oil coming up, you harvest the oil on a daily basis until you are sure there is no more oil, that is your cold pressed coconut oil, you don't cook at all, it virgin, it's pure and 100% in nutrients.
The left over curd can still be cooked and you can get some oil out, but that will be the normal coconut oil. What ever you can use the cooked oil for you can use cold press to do also, it's just that the cold pressed is purer and extra virgin.
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