coconut milk + making your own coconut oil

[Guest guest]

I found an old post that talks about how to make your own unheated

coconut oil. It is relevant because coconut milk is the intermediate

stage in making coconut oil.

What I find interesting is that the coconut water from the coconut,

and not regular water is used for making coconut milk. I also found

interesting that there is a machine that can be bought to press the

meat. Sounds intriquing.

I once inquired years ago on making my own olive oil so I could be

absolutely sure as to what temps. the oil reached during processing.

At the time it was simply impossible, the technology wasn't available.

Now it is. Looks like the same is happening with coconut oil. Native

Nutrition meets modern technology giving us the benefit of traditional

foods without all the traditional effort.

Now I wonder if its possible to make your own swedish bitters these

days. I was told in no uncertain terms many years ago that as I would

never be able to get the proper herbs to follow the traditional

recipe. Of course my thought was the main company who was making it at

the time was getting their ingredients from *somewhere*

Anyway interesting how things change over time.

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<< How to make virgin coconut oil

1. Select about 8 mature coconuts. Make sure dehusked shell is

intact and has no breakage and that there is water inside the nut.

To test, shake it.

2. Split the shell into halves, take out the meat from the shell

with a sharp knife, a scraper or shredder (kudkuran). You can have

this done in the neighborhood market.

3. Collect the shredded meat together to be cold-pressed into

coconut milk. Press the bunch of shredded meat with the coconut

water by any means that does not require heat. The first cocomilk

called " kakang gata " comes out. Strain this " first " milk through a

cheese cloth (katsa) to separate the sediments. There are cold-

pressing machines available in the bigger wet markets like Marikina,

Sta. Ana, Nepa-Q-Mart in Cubao, to cold-press your shredded

cocomeat.

4. Your 8 nuts will make about 4 glasses of coco milk or half a

liter. Let the filtered coco milk in the pitcher settle overnight.

The coco milk will separate into three parts: 1/3 oil will rise to

the top and the shredded meat will settle at the bottom, with

coconut water in between.

5. To separate the oil, refrigerate until the oil turns into coconut

butter form. Skim the coco butter and separate into another

container. Let it stand at room temperature to become virgin coconut

oil ready to take. Avoid direct sunlight for the oil to stay clear.

Shelf life is good for 90 days.