Easy Steps to Make Virgin Coconut Oil ( VCO ) for Personal Use

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Virgin coconut oil (VCO) is an oil obtained from fresh coconut meat or its derivatives. People’s coconut oil processed from fresh coconut meat can already be referred to as VCO, but the quality of the oil produced has not met the oil that can be sold. VCO can be made through several ways, one of which is gradual heating.

Each manufacturing method produces different oil qualities. That is why the price of VCO in the market is quite varied.

Here are some ways to make coconut oil that is easy to apply.

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Easy Steps to Make Virgin Coconut Oil

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No heating

Making VCO without heating can be done by leaving the coconut milk head (cream or canning) for 10–24 hours before fermenting. Next, the cream is mixed with saccharomyces cerevisiae yeast or polygalacturonase enzymes, alpha amylase, protease, and pectination. The enzyme breaks down emulsions. After that, stir thoroughly for 5–15 minutes, then the suspense is left.

After the fermentation process takes place, three layers will be formed, namely oil, blondo, and water. The oil layer is collected slowly, then filtered with filter paper to obtain VCO.

Manufacture by heating

The method of making VCO with heating is relatively easy to apply by people in rural areas. Here’s how to make pure coconut oil by heating.

  • Peel the old coconut fruit (about 11-12 months), then split.
  • Manually grate or remove the flesh of the fruit, then grate with a crusher.
  • Add water to the coconut grater in a ratio of 2:1.
  • Squeeze by hand, then strain to get coconut milk. You can also use a coconut milk squeezer.
  • Pour coconut milk into a transparent container, then let stand for 2-3 hours until two layers are formed, namely coconut milk head (cream) and water.
  • Separate the cream from the skim by sucking the skim part to the outside or using a cream separator.
  • Pour the cream into the pan, then heat slowly at 95–100°C until oil and blondo are formed.
  • When blondo is still white, remove the material and refrigerate for 1 hour to separate the oil and blondo.
  • Heat the oil again for 10–15 minutes to remove water particles and strain to get the pure coconut oil.
  • A separate blondo you can reheat to get cooking oil.
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