Re: Fermenting Oils

[Guest guest]

OK, here is a suggestion only based on our heritage family practice in

Scotland.

Are you asking if it is the cod liver oil that goes through

fermentation? I do not think so, but that the fermentation surely must

be at the start with the livers themselves. For my grandmother would

buy poundage of livers and simmer them to extract the oil. The oil

would float to the surface and she would skim it off and bottle it in

order to give by the spoonful to her kids throughout each winter.

Much is done, as you would be aware, with fish being aged and results

added to sauces. If you are searching for doing this yourself, check

into the aging of liver/organ meats/meats etc.

Let us know what you learn:)

* * * * * * * * * * * * * * * * * * *

>

> Ok, fermented cod liver oil. How does that work? Is fermentation a

> word that accurately describes what goes on here? Isn't fermentation

> only involving sugars?....

[Guest guest]

Very similar. A simple stove top method is to have one large pot with water

(and herbs or whatever to extract) and a smaller pot inside. The smaller pot

is usually raised a few inches by placing stones or something under the pot.

(to keep the smaller pot a bit cooler) The larger pot's lid is turned upside

down and placed on so that the steam when it rises hits the cover, condenses

and falls into the smaller collecting pot. To expedite the condensation an

ice bag may be placed on the inverted cover.

so you will need

1. Large pot with a lid

2. smaller pot that will fit inside the larger pot

3. something to raise the smaller pot higher but still inside the larger pot

with the lid inverted.

water with whatever you want to create a hydrosol of

optional: ice pack to place on inverted lid

Heat to a light boil

when you feel its been long enough. allow to cool.

You can keep repeating the process by adding more water if you feel there's

more stuff you want to get out.

Carefully remove inner pot. When cool the oil will appear as a film on top

of the water. You can refrigerate which helps the separation.

.. or you can use your uncles still . the problem there is that alcohol

stills usually have high risers because they are trying to keep the heavier

material down. Oils are heavier than alcohol and in a high rise still the

evaporating oils won't rise high enough.

.. or you can do as mentioned in the original post about just boiling the

heck out of the stuff and then when cooled skimming the stuff off the top.

The only " problem " with that is a degree of purity.

.....................

RE: Fermenting Oils,

Okay, now tell us how to " create a Hydrosol " so we can do it.

Sounds interesting. It also sounds curiously similar to the way my

WV uncles made moonshine in the depression. Their " steam " carried

alcohol up to the collecting bottles.

BSPMerced@...

[Guest guest]

On Sun, Dec 14, 2008 at 1:17 PM, stormyskiesandrainbows

<stormyskiesandrainbows@...> wrote:

> Ok, fermented cod liver oil. How does that work? Is fermentation a

> word that accurately describes what goes on here? Isn't fermentation

> only involving sugars? Anyway, FCLO is quite expensive to buy (but

> super concentrated!) so has anyone thought to ferment their own? Does

> it work, and if so, does it have the same nutrient profile?

Traditionally, the livers are fermented and the resultant oil bottled.

The guy who produces and sells it is on a couple of lists. You

could ask him about the actual process he uses.

http://www.greenpasture.org/node/92

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[Guest guest]

Ooligan grease was made by the Northwestern Indians and often included

fermentation as preparation. The oily fish were fermented for a few weeks

before

the grease was rendered by boiling in water. It was an important source of

EFAs including DHA. Fermentation dramatically increased the EFA content. See:

_http://www.mcgill.ca/files/cine/JFoodCompAna1996_9_18-31.pdf_

(http://www.mcgill.ca/files/cine/JFoodCompAna1996_9_18-31.pdf)

S. Vaughan, L.Ac., MSTOM

Registered Herbalist (AHG)

Creationsgarden1@...

253 Garfield Place

Brooklyn, NY 11215

(718) 622-6755

See my Acupuncture and Herbalism website

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