how to make virgin coconut oil

Produce clear virgin coconut oil, scented, long-lasting and requires only a little experience. Basically the manufacture of virgin coconut oil is done in three ways, as follows.

A. HEATING
The process of making the VCO by heating almost the same as how to make the traditional coconut oil. First, the coconut milk made by mixing 1 kg grated coconut with 2 liters of water. Coconut milk is then allowed to stand for approximately 12 hours. After settling, the coconut milk will be divided into three layers. The first layer is called cream (kanil–Java), the second layer scheme in the form of protein, and the third layer is water.

The top layer is a cream scooped taken by way of a solution that does not mix with the second layer. Taking creams can also be done by using a small hose pump it. Furthermore, the cream is heated in order to form oil. Here is the process of heating the cream until it becomes pure coconut oil. Insert the cream into a pan that has begun to be heated. Better to use the non-stick pan for easy cleaning.

Skillet used to cook the cream should not be used to cook other dishes are made so that the aroma of the oil is not affected. Use low heat and stir in the cream slowly so as not to scorch and blondo not be lightly browned. Stop heating when there has been a separation blondo with oil.
Furthermore lift and dingikan. Filter blondo of oil. Pres blondo that all the oil out. All the oil obtained is still a crude oil. Reheat the oil until the oil obtained clearer.

If the oil is still there blondo, keep it light brown and not burnt. Filter oil with filter paper to obtain a clear oil. In addition to filtering, coconut oil can also be deposited for some time in order to obtain a clear oil on top. In this way, to obtain 1 liter of oil, requiring 10-15 coconuts.

B. Fermentation
With the manufacture of fermented coconut oil, cream obtained is mixed with enzymes to break the emulsion. Enzymes which can be used in between the microbial enzymes or yeast of Saccharomyces cerevisae. Can also use other emulsion-breaking enzymes, such as poligalaktruronase, amylase, or pectinase. Here are the steps to make coconut oil by fermentation.

– Derived from coconut cream mixed with
enzyme breaker sap vinegar emulsion form with a ratio of 2 tablespoons vinegar to 1 liter juice coconut cream. The mixture is stirred until uniform and fermented for 10-14 hours. Let the solution cream fermented 1-2 days.

– Fermentation is successful if there are three layers in the fermented cream, fninyak, blondo, and water. Separate the oil layer carefully using a bailer or a small hose. Reheat the oil to a temperature of about 60 ° C to pure oil colored clear and distinctive aroma.

C. OIL inducement
With fishing techniques, molecules in coconut oil is pulled by fishing line oil until it becomes all the oil. Pull it will change the water and protein molecules previously bonded with coconut milk becomes disconnected. This technique essentially change the shape of the oil–water emulsion into oils.

Here are the steps for virgin coconut oil by way of inducement.
Select 10-15 coconuts old to obtain 1 liter of virgin oil. Grated coconut, mixed with water as much as 6 liters, and squeezed to obtain coconut milk. Coconut milk is allowed to stand for about 1 hour to separate the cream with skim and water.

Collect the cream and discard the water. From 10-15 coconuts will usually gained 3 liters of cream. Cream formed inducement mixed with oil is pure coconut oil that is so. Comparison of fishing oil and cream is 1: 3. Stir until the oil droplets into smaller and evenly. Furthermore, let stand for about 8 hours to form three layers, namely virgin oil, blondo, and the bottom water.

Separate virgin oil with a ladle into another container for difilterisasi or filtering process. If after filtered fragrance still smells dreadful, means the screening process is not clean properly.