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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.
Beginner
Two days
Instructions
1
1
Grate the coconut
Grate the coconut
Split mature coconuts and grate the white flesh.
Materials for this step:
Mature Coconuts (10-12 months)6 piecesTools needed:
Machete
Coconut Grater
Mixing Bowl Set2
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.
Tools needed:
Water
CheeseclothMixing Bowl Set3
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.
Tools needed:
Glass JarCheesecloth4
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.
Tools needed:
Ladle
Stockpot
Wooden Spoon
Muslin Straining Cloth5
5
Oil from copra, for scale
Oil from copra, for scale
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Materials
1- 6 piecesPlaceholder
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