Guest guest Posted May 15, 2005 Report Share Posted May 15, 2005 You can extract oil by either enzymatic/ fermentation or centrifugation under controlled conditions. ismi4 <ismi4@...> wrote: Anyone can advised me on how to make vco without heating and chemical treatment --------------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2005 Report Share Posted May 16, 2005 Ismi, I just came across this website (when googling for " rancid oil liver " - I need help!) I am assuming you have access to coconuts and want a method of making your own. I know nothing about it myself. This person is in Belize: http://turneffecoconut.com/about.html. Also http://turneffecoconut.com/making.html Xaibe village, Belize. I assume you have searched the coconut sites for what they have to say. I never saw this site before, but it might have sufficiently basic information. He says he uses a racking process for clearing the oil of gratings etc. like wines, pouring from one container to next. Informative little site. Rowena ismi4 Subject: how to make VCO Anyone can advised me on how to make vco without heating and chemical treatment Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2006 Report Share Posted February 8, 2006 Dear Eddy, I am really not so sure how you can do it with a blender or a juicer. Anyway, you may try doing this: Chop the coconut meat finely. (manually if you can) Then put it in a blender with minimal water (coconut water if you can secure) until its really fine already. Then put the coconut meat in a bag made of fine cotton or fine fish net and squeeze out the milk. Put the squeezed milk in a container/ jar of glass or clear plastic. do not fill the container to the brim. maybe 3/4 only. Set this aside and in about 3 to 4 hour you will have the milk with 2 layers already. the protein on top and the water below. After about 10 to 12 hours, you will have already 3 layers. Top most is the protein, second layer is the Virgin Coconut oil, and the third layer is the water. you may now take our the protein, and skim out your oil. Let it pass through a laboratory filter. You can consume this already. The protein cake and water can be discarded. For our part we still process them for personal care products. Tess Eddy <eddyedi@...> wrote: Jun Mamangun / Tess : Do you have information on how to make VCO at home? What I have done is extracting the coco milk, stir it in a blender for 5 minutes, store in a glass container for at least 10 hours before I can see 3 layers of, water at the buttom, VCO and white milk layer on the top. The problem is that, coco milk got rotten after 4 hours in room temperature. There is a bit of sour smell. I also tried extracting the milk by using juice extractor, menaing I do not add water. After 12 hours, there are only little water layer at the buttom and white milk layer. There is No VCO layer. It seems that water is need to seperate VCO from the milk. I lok forward to your advice. Eddy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2006 Report Share Posted February 9, 2006 Thank you Tess : I have done as you suggested too but isn't that coconut milk will be rotten after about 4 hours in room temperature? Therefore after 10 hours waiting for the vco seperation from the water and milk, there is also a sour smell. As you mentioned not to fill up the jar, 3/4 is enough. Why? I used juice extractor , fill up the jar almost to the brink. After 14 hours, only the 2 layers, little water at the buttom and the protein on the top layer. THere is no vco. Is thias because there is not enough water that " helps' the vco seperation? Do I need to close the jar or let it open ? I heard that mixing the fresh coconut milk with VCO (3:1), will trigger faster process. Eddy > Dear Eddy, > > I am really not so sure how you can do it with a blender or a juicer. > Anyway, you may try doing this: > > Chop the coconut meat finely. (manually if you can) Then put it in a > blender with minimal water (coconut water if you can secure) until its > really fine already. > > Then put the coconut meat in a bag made of fine cotton or fine fish net > and squeeze out the milk. > > Put the squeezed milk in a container/ jar of glass or clear plastic. do > not fill the container to the brim. maybe 3/4 only. > > Set this aside and in about 3 to 4 hour you will have the milk with 2 > layers already. the protein on top and the water below. After about 10 > to 12 hours, you will have already 3 layers. > > Top most is the protein, second layer is the Virgin Coconut oil, and the > third layer is the water. you may now take our the protein, and skim out > your oil. Let it pass through a laboratory filter. You can consume this > already. The protein cake and water can be discarded. For our part we > still process them for personal care products. > > Tess > > Eddy <eddyedi@...> wrote: > Jun Mamangun / Tess : > > Do you have information on how to make VCO at home? > > What I have done is extracting the coco milk, stir it in a blender for 5 > minutes, store in a glass container for at least 10 hours before I can see > 3 > layers of, water at the buttom, VCO and white milk layer on the top. > > The problem is that, coco milk got rotten after 4 hours in room > temperature. > There is a bit of sour smell. > > I also tried extracting the milk by using juice extractor, menaing I do > not > add water. > After 12 hours, there are only little water layer at the buttom and white > milk layer. There is No VCO layer. It seems that water is need to seperate > VCO from the milk. > > I lok forward to your advice. > > Eddy > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2006 Report Share Posted February 9, 2006 Hey Eddy, I have not tried this,but have been told it works. Put the mixture in the fridge(not freezer) and this causes a seperation.If you try this,let me know if it works. Also,I think all the coconut is good for you,not just the oil.One day when I move to a coconut area of Australia,Im going to try what you are doing,but I will drink the whole lot. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2006 Report Share Posted February 9, 2006 : Ha....ha....... Well, drinking the whole lot will make you drunk. I will try your suggestion. But isn't that oil freeze easly in cold temperature? Ed ----- Original Message ----- From: " k8teeth " <stonesigns@...> > Hey Eddy, > I have not tried this,but have been told it works. > Put the mixture in the fridge(not freezer) and this causes a > seperation.If you try this,let me know if it works. > > Also,I think all the coconut is good for you,not just the oil.One day > when I move to a coconut area of Australia,Im going to try what you are > doing,but I will drink the whole lot. > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2006 Report Share Posted February 9, 2006 Hi we already did your procedure in our production and it worked OK... we can put in the refri or freezer --- Eddy <eddyedi@...> wrote: > : > > Ha....ha....... > Well, drinking the whole lot will make you drunk. > > I will try your suggestion. > But isn't that oil freeze easly in cold temperature? > > Ed > > > ----- Original Message ----- > From: " k8teeth " <stonesigns@...> > > > > > Hey Eddy, > > I have not tried this,but have been told it works. > > Put the mixture in the fridge(not freezer) and > this causes a > > seperation.If you try this,let me know if it > works. > > > > Also,I think all the coconut is good for you,not > just the oil.One day > > when I move to a coconut area of Australia,Im > going to try what you are > > doing,but I will drink the whole lot. > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2006 Report Share Posted February 9, 2006 I do not think you can put it in the freezer, the cocomilk will be freezed before it seperates itself to 3 layers. Ed > Hi > > we already did your procedure in our production > and it worked OK... > we can put in the refri or freezer > > > > --- Eddy <eddyedi@...> wrote: > >> : >> >> Ha....ha....... >> Well, drinking the whole lot will make you drunk. >> >> I will try your suggestion. >> But isn't that oil freeze easly in cold temperature? >> >> Ed >> >> >> ----- Original Message ----- >> From: " k8teeth " <stonesigns@...> >> >> >> >> > Hey Eddy, >> > I have not tried this,but have been told it works. >> > Put the mixture in the fridge(not freezer) and >> this causes a >> > seperation.If you try this,let me know if it >> works. >> > >> > Also,I think all the coconut is good for you,not >> just the oil.One day >> > when I move to a coconut area of Australia,Im >> going to try what you are >> > doing,but I will drink the whole lot. >> > >> > >> > >> > >> > >> > >> > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2006 Report Share Posted February 9, 2006 Well... we already made trial (by accident). we put the coconut milk into the freezer. and tomorrow we put it out and the coconut milk has separated into 2 layers. we take the top layer to produce VCO. we use the coconut milk in ratio (1:2) (liquid expressed). so is in the refrigerator.. well, i think we need to research this method. --- Eddy <eddyedi@...> wrote: > I do not think you can put it in the freezer, the > cocomilk will be freezed > before it seperates itself to 3 layers. > > Ed > > > > Hi > > > > we already did your procedure in our production > > and it worked OK... > > we can put in the refri or freezer > > > > > > > > --- Eddy <eddyedi@...> wrote: > > > >> : > >> > >> Ha....ha....... > >> Well, drinking the whole lot will make you > drunk. > >> > >> I will try your suggestion. > >> But isn't that oil freeze easly in cold > temperature? > >> > >> Ed > >> > >> > >> ----- Original Message ----- > >> From: " k8teeth " <stonesigns@...> > >> > >> > >> > >> > Hey Eddy, > >> > I have not tried this,but have been told it > works. > >> > Put the mixture in the fridge(not freezer) and > >> this causes a > >> > seperation.If you try this,let me know if it > >> works. > >> > > >> > Also,I think all the coconut is good for > you,not > >> just the oil.One day > >> > when I move to a coconut area of Australia,Im > >> going to try what you are > >> > doing,but I will drink the whole lot. > >> > > >> > > >> > > >> > > >> > > >> > > >> > > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2006 Report Share Posted February 12, 2006 Eddy, Sometimes unpleasant things have to be done...if thats the sacrifice I have to make in order to get the FULL benifits of coconuts,then thats what I must do ! (hick)..(hehe) Actually from what I understand,its only fermented that has that kind of 'benificial' effect,and Im not to sure how long you have to ferment it for it to have alcoholic content. From what I have read,you dont have to wait till it ferments,then put it in the fridge.You can put it in straight after you have made the mixture. " here's looking at you " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2006 Report Share Posted February 12, 2006 Dear Eddy, There are reasons why you do not get VCO. First, are you using the right coconut? you have to use coconut of the right age, like 13 to 14 months old. Otherwise it will not separate unless you subject it to heating. If you are using the ANH method, this is veryvery important. Second, what is your room temp? you have to have at least 32 degrees or a little higher. Body temperature is just the right environment for the " emulsion " to separate. your milk emulsion will only have sour taste after a longer period than what I told you. you have to allow the milk emulsion to " ferment " for you to get that oil. Fermentation is the breaking down stage. When this happens, the emulsion breaks into three parts, the protein, the water and the oil. This is what you can do if ever your emulsion will not rpoceed to separate into three parts. Scoop out the upper " white " portion. That is the protein. put it inside a container, (and yes cover it, )and chill it for a while. It will solidify. Then transfer again the solidified protein into another container and let it be, now outside of the chiller. When it liquifies after a few minutes, that is already your oil. try again and good luck. By the way, where are you from? Thanks, Tess Eddy <eddyedi@...> wrote: Thank you Tess : I have done as you suggested too but isn't that coconut milk will be rotten after about 4 hours in room temperature? Therefore after 10 hours waiting for the vco seperation from the water and milk, there is also a sour smell. As you mentioned not to fill up the jar, 3/4 is enough. Why? I used juice extractor , fill up the jar almost to the brink. After 14 hours, only the 2 layers, little water at the buttom and the protein on the top layer. THere is no vco. Is thias because there is not enough water that " helps' the vco seperation? Do I need to close the jar or let it open ? I heard that mixing the fresh coconut milk with VCO (3:1), will trigger faster process. Eddy > Dear Eddy, > > I am really not so sure how you can do it with a blender or a juicer. > Anyway, you may try doing this: > > Chop the coconut meat finely. (manually if you can) Then put it in a > blender with minimal water (coconut water if you can secure) until its > really fine already. > > Then put the coconut meat in a bag made of fine cotton or fine fish net > and squeeze out the milk. > > Put the squeezed milk in a container/ jar of glass or clear plastic. do > not fill the container to the brim. maybe 3/4 only. > > Set this aside and in about 3 to 4 hour you will have the milk with 2 > layers already. the protein on top and the water below. After about 10 > to 12 hours, you will have already 3 layers. > > Top most is the protein, second layer is the Virgin Coconut oil, and the > third layer is the water. you may now take our the protein, and skim out > your oil. Let it pass through a laboratory filter. You can consume this > already. The protein cake and water can be discarded. For our part we > still process them for personal care products. > > Tess > > Eddy <eddyedi@...> wrote: > Jun Mamangun / Tess : > > Do you have information on how to make VCO at home? > > What I have done is extracting the coco milk, stir it in a blender for 5 > minutes, store in a glass container for at least 10 hours before I can see > 3 > layers of, water at the buttom, VCO and white milk layer on the top. > > The problem is that, coco milk got rotten after 4 hours in room > temperature. > There is a bit of sour smell. > > I also tried extracting the milk by using juice extractor, menaing I do > not > add water. > After 12 hours, there are only little water layer at the buttom and white > milk layer. There is No VCO layer. It seems that water is need to seperate > VCO from the milk. > > I lok forward to your advice. > > Eddy > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2006 Report Share Posted February 12, 2006 Thank you Tess. I am from Jakarta Indonesia. Using the Juice extractor (not a blender), will have much less water content after I let it seperate. But no oil. I will do your suggestion to take out the white portion which seems to be in liquid state , put it in the refrige, take it out in room temp about 30C. It then should seperate the oil. HOw long? I am affraid for another 10 hours will produce that sour smell. Another qestion, storing VCO for longer period, isn't it better to put it in the refrige? Does it alter the quality afterwards? Another reason to solidify it in the refrige is to kill the grems....just in case. Ed ----- Original Message ----- From: " tess mamangun " <vivi_1vco@...> > Dear Eddy, > > There are reasons why you do not get VCO. First, are you using the right > coconut? you have to use coconut of the right age, like 13 to 14 months > old. Otherwise it will not separate unless you subject it to heating. If > you are using the ANH method, this is veryvery important. Second, what is > your room temp? you have to have at least 32 degrees or a little higher. > Body temperature is just the right environment for the " emulsion " to > separate. > > your milk emulsion will only have sour taste after a longer period than > what I told you. you have to allow the milk emulsion to " ferment " for you > to get that oil. Fermentation is the breaking down stage. When this > happens, the emulsion breaks into three parts, the protein, the water and > the oil. > > This is what you can do if ever your emulsion will not rpoceed to > separate into three parts. Scoop out the upper " white " portion. That is > the protein. put it inside a container, (and yes cover it, )and chill it > for a while. It will solidify. Then transfer again the solidified > protein into another container and let it be, now outside of the chiller. > When it liquifies after a few minutes, that is already your oil. try again > and good luck. By the way, where are you from? > > Thanks, > > Tess > > > > Eddy <eddyedi@...> wrote: > Thank you Tess : > > I have done as you suggested too but isn't that coconut milk will be > rotten > after about 4 hours in room temperature? Therefore after 10 hours waiting > for the vco seperation from the water and milk, there is also a sour > smell. > > As you mentioned not to fill up the jar, 3/4 is enough. Why? > I used juice extractor , fill up the jar almost to the brink. After 14 > hours, only the 2 layers, little water at the buttom and the protein on > the > top layer. THere is no vco. Is thias because there is not enough water > that > " helps' the vco seperation? > > Do I need to close the jar or let it open ? > > I heard that mixing the fresh coconut milk with VCO (3:1), will trigger > faster process. > > Eddy > > >> Dear Eddy, >> >> I am really not so sure how you can do it with a blender or a juicer. >> Anyway, you may try doing this: >> >> Chop the coconut meat finely. (manually if you can) Then put it in a >> blender with minimal water (coconut water if you can secure) until its >> really fine already. >> >> Then put the coconut meat in a bag made of fine cotton or fine fish net >> and squeeze out the milk. >> >> Put the squeezed milk in a container/ jar of glass or clear plastic. do >> not fill the container to the brim. maybe 3/4 only. >> >> Set this aside and in about 3 to 4 hour you will have the milk with 2 >> layers already. the protein on top and the water below. After about 10 >> to 12 hours, you will have already 3 layers. >> >> Top most is the protein, second layer is the Virgin Coconut oil, and the >> third layer is the water. you may now take our the protein, and skim out >> your oil. Let it pass through a laboratory filter. You can consume this >> already. The protein cake and water can be discarded. For our part we >> still process them for personal care products. >> >> Tess >> >> Eddy <eddyedi@...> wrote: >> Jun Mamangun / Tess : >> >> Do you have information on how to make VCO at home? >> >> What I have done is extracting the coco milk, stir it in a blender for 5 >> minutes, store in a glass container for at least 10 hours before I can >> see >> 3 >> layers of, water at the buttom, VCO and white milk layer on the top. >> >> The problem is that, coco milk got rotten after 4 hours in room >> temperature. >> There is a bit of sour smell. >> >> I also tried extracting the milk by using juice extractor, menaing I do >> not >> add water. >> After 12 hours, there are only little water layer at the buttom and white >> milk layer. There is No VCO layer. It seems that water is need to >> seperate >> VCO from the milk. >> >> I lok forward to your advice. >> >> Eddy >> >> >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2006 Report Share Posted February 13, 2006 Dear Eddy, I really admire your enthusiam to learn and the passion you are putting into it. However, there are some things you have to learn about VCO, and am not saying about the " techinical " aspect of production only. I will email you some other time. Am just in a hurry now to leave for a meeting. Tess Eddy <eddyedi@...> wrote: Thank you Tess. I am from Jakarta Indonesia. Using the Juice extractor (not a blender), will have much less water content after I let it seperate. But no oil. I will do your suggestion to take out the white portion which seems to be in liquid state , put it in the refrige, take it out in room temp about 30C. It then should seperate the oil. HOw long? I am affraid for another 10 hours will produce that sour smell. Another qestion, storing VCO for longer period, isn't it better to put it in the refrige? Does it alter the quality afterwards? Another reason to solidify it in the refrige is to kill the grems....just in case. Ed ----- Original Message ----- From: " tess mamangun " <vivi_1vco@...> > Dear Eddy, > > There are reasons why you do not get VCO. First, are you using the right > coconut? you have to use coconut of the right age, like 13 to 14 months > old. Otherwise it will not separate unless you subject it to heating. If > you are using the ANH method, this is veryvery important. Second, what is > your room temp? you have to have at least 32 degrees or a little higher. > Body temperature is just the right environment for the " emulsion " to > separate. > > your milk emulsion will only have sour taste after a longer period than > what I told you. you have to allow the milk emulsion to " ferment " for you > to get that oil. Fermentation is the breaking down stage. When this > happens, the emulsion breaks into three parts, the protein, the water and > the oil. > > This is what you can do if ever your emulsion will not rpoceed to > separate into three parts. Scoop out the upper " white " portion. That is > the protein. put it inside a container, (and yes cover it, )and chill it > for a while. It will solidify. Then transfer again the solidified > protein into another container and let it be, now outside of the chiller. > When it liquifies after a few minutes, that is already your oil. try again > and good luck. By the way, where are you from? > > Thanks, > > Tess > > > > Eddy <eddyedi@...> wrote: > Thank you Tess : > > I have done as you suggested too but isn't that coconut milk will be > rotten > after about 4 hours in room temperature? Therefore after 10 hours waiting > for the vco seperation from the water and milk, there is also a sour > smell. > > As you mentioned not to fill up the jar, 3/4 is enough. Why? > I used juice extractor , fill up the jar almost to the brink. After 14 > hours, only the 2 layers, little water at the buttom and the protein on > the > top layer. THere is no vco. Is thias because there is not enough water > that > " helps' the vco seperation? > > Do I need to close the jar or let it open ? > > I heard that mixing the fresh coconut milk with VCO (3:1), will trigger > faster process. > > Eddy > > >> Dear Eddy, >> >> I am really not so sure how you can do it with a blender or a juicer. >> Anyway, you may try doing this: >> >> Chop the coconut meat finely. (manually if you can) Then put it in a >> blender with minimal water (coconut water if you can secure) until its >> really fine already. >> >> Then put the coconut meat in a bag made of fine cotton or fine fish net >> and squeeze out the milk. >> >> Put the squeezed milk in a container/ jar of glass or clear plastic. do >> not fill the container to the brim. maybe 3/4 only. >> >> Set this aside and in about 3 to 4 hour you will have the milk with 2 >> layers already. the protein on top and the water below. After about 10 >> to 12 hours, you will have already 3 layers. >> >> Top most is the protein, second layer is the Virgin Coconut oil, and the >> third layer is the water. you may now take our the protein, and skim out >> your oil. Let it pass through a laboratory filter. You can consume this >> already. The protein cake and water can be discarded. For our part we >> still process them for personal care products. >> >> Tess >> >> Eddy <eddyedi@...> wrote: >> Jun Mamangun / Tess : >> >> Do you have information on how to make VCO at home? >> >> What I have done is extracting the coco milk, stir it in a blender for 5 >> minutes, store in a glass container for at least 10 hours before I can >> see >> 3 >> layers of, water at the buttom, VCO and white milk layer on the top. >> >> The problem is that, coco milk got rotten after 4 hours in room >> temperature. >> There is a bit of sour smell. >> >> I also tried extracting the milk by using juice extractor, menaing I do >> not >> add water. >> After 12 hours, there are only little water layer at the buttom and white >> milk layer. There is No VCO layer. It seems that water is need to >> seperate >> VCO from the milk. >> >> I lok forward to your advice. >> >> Eddy >> >> >> >> >> Quote Link to comment Share on other sites More sharing options...
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