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ÀWỌN OHUN WÍWỌ̀
Coconut Oil from Fermented Coconut Milk
Coconut oil without a press: grate mature coconut, squeeze the milk out with hot water, and let it ferment for 36 to 48 hours. The oil separates and is taken off; heating the cream gently gives the rest. Boiling the milk for hours also works but gives a darker oil. The oil melts at 24 °C.
The picture: our diagram, coconut to milk to oil.
Olùbẹ̀rẹ̀
Two days
Ìlànà
1
1
Grate the coconut
Grate the coconut
Split mature coconuts and grate the white flesh.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Àgbọn tí ó pọ́n (oṣù 10–12)6 ẹyọÀwọn irinṣẹ́ tí a nílò:
Àdá
Ohun èlò ìhọ àgbọn
Ìdìpọ̀ abọ́ ìdàpọ̀2
2
Press out the milk
Press out the milk
Mix the grated flesh with a little hot water and squeeze it through cheesecloth. Soak the pulp in hot water again and squeeze a second time. Combine the two.
Àwọn irinṣẹ́ tí a nílò:
Omi
Aṣọ wàrà-dídìÌdìpọ̀ abọ́ ìdàpọ̀3
3
Ferment
Ferment
Pour the milk into a tall jar, cover it with cloth and leave it for 36–48 hours. The cream rises and the oil separates on top.
Àwọn irinṣẹ́ tí a nílò:
Ìgò GílásìAṣọ wàrà-dídì4
4
Take off the oil
Take off the oil
Ladle off the clear oil. Heat the remaining cream gently in a pot, stirring, until the last oil separates, then strain it through muslin and add it to the first.
Àwọn irinṣẹ́ tí a nílò:
Ṣíbí ńlá
Ìkòkò ńlá
Ṣíbí Igi
Aṣọ muslin ìsẹ́5
5
Oil from copra, for scale
Oil from copra, for scale
Ń ṣí ìwé Jupyter…
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