Guest guest Posted June 11, 2006 Report Share Posted June 11, 2006 Hi to everyone! I think it's not how easy or complicated to make vco that's going to cause the problem but it's the availability of the best fresh coconuts. Back home I would just ask someone to pick me a young coconut or a mature coconut and they can actually tell just by knocking on the shell. I could drink coconut water directly from the shell because the coconut water was soooooooo sweet! (We always thought that it was the cleanest liquid on earth) If the coconut water was not good enough to drink, we threw the coconut away or fed it to the hogs (yes, we feed our hogs with fresh coconuts). Here in the states, you can see coconut in the supermarket but I havent found any drinkable coconut water yet because the coconuts I ve tried were not as fresh. Also, I think I have to see it. I know that foods with coconut milk in it easily go bad. So, temperature and moisture in the air has to be controlled? I know heat treated coconut oil lasts for a long time and thats the one i use for topical uses: face moisturizer, lotion, for cuts, rashes and wounds, hair conditioner. In a nutshell, I guess it's not so much of how difficult it is to make vco, the real bone of contention is the availability of fresh coconut Ive been thinking of making VCO for myself but Im stuck! though I make my non-virgin coconut oil-through heat, vco at this point, is impossible for me to make. THANK YOU FOR THE RECIPE! I will try to do this when I get home but I need to have an expert to tell me that it is vco and not just any contaminated substance from the coconut milk LOL. redPanda17 --- A MI <areiki_lady@...> wrote: > Dear All > > I found these 2 recipeies on the net. > Can anyone tell me which recipe is correct > > Recipe 1 > 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. > > > Recipe 2 > > First of all you must get and > select a very mature coconut. You can > start at two or three coconuts. This is very > important because if you choose a > young or immature coconut, you will not get enough > coconut oil. > > Then you must grate the coconut > meat which you can ask the someone to > do it. > > Try to find a big jar with wide > mouth. Then extract the coconut milk > from the grated coconut by putting a handful in a > piece of cloth or " katsa " . Wrap and > wring the katsa to extract the milk. > > When you have finished extracting the milk, > leave it for 24 hours in the jar in an > isolated place. After 24 hours, scoop the curd with > a spoon on the top until you see the > oil. Then slowly scoop the virgin > coconut oil in a clean jar or bottle. Now you have > it. A home made virgin coconut oil ! > thanks > > > > Mel <cocovida_vco@...> wrote: > Hi, > > Last month our company worked with The Knowledge > Channel in The > Philippines, to produce a television programme, > designed primarily > for the very small scale entrepreneurs in Mindanao. > > The idea behind the programme, is to show people > how to make their > own VCO at home, and then, hopefully, be able to > sell to friends, > family, and maybe even to local stores. Thus giving > the producer a > source of income. > > The programme is being aired sometime in June. I > will try and give > advance notice via this, and other, forums. > > We do have some details and photographs of the > filming on our blog, > if anyone is interested. > > www.cocovida-coconutoil.blogspot.com > > Regards, > > Steve > > -- In Coconut Oil , A MI > <areiki_lady@...> > wrote: > > > > Dear All > > Yesterday someone from this group message me > personally using > messengfer and asked me how to make VCO. > > I was even more surprised to learn that the lady > was from the > ines. > > > > Regretfully I had to tell her that I only market > centrifuged VCO. I > am not well versed in the cold-pressed method. > > > > Perhaps groups members can share a simple recipe > for homemade VCO > so that we can all try some at home. > > > > warmly > > > > A MI > > > > > > > > > __________________________________________________ > > Quote Link to comment Share on other sites More sharing options...
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