Homemade Virgin Cold Pressed Coconut Oil. (No heat) Organic, Natural Medicine 🥥

Summary

In this video, Raquel from Raquel's Carbon Cuisine demonstrates how to make cold-pressed virgin coconut oil, highlighting its health benefits for hair, skin, diabetes, cholesterol, and brain function. She guides viewers through selecting mature coconuts, extracting the milk, fermenting, and straining to separate the oil. The process results in a natural, organic product without additives or preservatives, promoting health and wellness.

Takeaways

• 🥥 Raquel's recipe focuses on making cold-pressed coconut oil from scratch using organic, mature coconuts.
• 💧 The coconuts must be shaken to ensure they contain water, indicating maturity and suitability for oil extraction.
• 🔪 After cracking open the coconuts, the water inside should be strained and saved for its refreshing and hydrating properties.
• 🥣 The coconut meat is removed from the shell, washed, and cut into small pieces to be blended with water to extract coconut milk.
• 💪 A powerful blender is necessary to blend the coconut pieces until smooth, to maximize the extraction of coconut milk.
• 🕒 The extracted coconut milk is strained, covered, and left to sit overnight to allow the milk to separate from the water.
• ⏰ The separation process takes about 14 hours, after which the coconut cream is solidified in the refrigerator for easier handling.
• 🧊 The solidified cream is separated from the water, and the mushy parts are strained to obtain the virgin coconut oil.
• 🍯 The virgin coconut oil is then stored in a clean container and refrigerated to solidify, resulting in a pure, white, and aromatic oil.
• 🌿 The leftover curd from the oil-making process can be further heated to produce another version of coconut oil, ensuring nothing goes to waste.

Q & A

What is the main ingredient used in Raquel's cold-pressed coconut oil recipe?

The main ingredient used in Raquel's recipe is six very large dry mature coconuts.

What are the health benefits of cold-pressed coconut oil mentioned in the script?

The health benefits mentioned include being good for hair and skin, helping with diabetes, controlling cholesterol, and fighting neurodegenerative diseases.

Why is it important to choose mature coconuts for making coconut oil?

Mature coconuts are important because they contain water, which is a sign of maturity and ensures the coconut is suitable for making oil.

What should you do with the coconut water after cracking open the coconuts?

You should strain the coconut water, allow it to chill, and consume it as it is refreshing and contains electrolytes that help prevent dehydration.

How does one extract coconut milk from the coconut meat in the recipe?

Coconut meat is cut into small pieces, blended with some water until smooth, and then strained to extract the coconut milk.

Why does Raquel cover the extracted coconut milk and place it in a warm corner of the kitchen?

Raquel covers and places the coconut milk in a warm corner to allow the milk to separate from the water overnight, which is a crucial step in the oil-making process.

What happens after leaving the coconut milk mixture to sit for 14 hours?

After 14 hours, fermentation begins, and the cream and curd separate from the water, which is ideal for the next step of making coconut oil.

How does Raquel solidify the cream in the coconut milk mixture?

Raquel places the cream and curd mixture in the freezer for about 30 minutes to solidify the cream, making it easier to remove from the water.

What is the purpose of straining the coconut oil through a mesh strainer or cheesecloth?

Straining the coconut oil through a mesh strainer or cheesecloth ensures a clean, smooth finish and removes any impurities or custard from the bottom layer.

What does Raquel do with the leftover curd after extracting the coconut oil?

Raquel heats the leftover curd on medium heat for about 20 minutes, stirring constantly, to produce another version of coconut oil, ensuring nothing goes to waste.

What is the final result of the recipe and how is it stored?

The final result is virgin coconut oil, which is solid white, has a great smell, and is stored in the refrigerator. It is unrefine, with no additives or preservatives.