How To Extract Oil From Water – Coconut pulp ingredients Use the mixture to prepare coconut milk Prepare the mixture to separate the water and oil Give useful tips for removing meat from the coconut Use the mixture to prepare coconut milk Create the mixture to separate oil from oil separation.
Coconut oil has many uses, especially in food applications. Creating it at home may seem difficult at first, but with patience it is possible! First, remove the coconut meat from the shell. Use a blender to mix meat and water to make coconut milk. You can then filter the oil using hot pressure or cold pressure methods.
How To Extract Oil From Water
Face lengthening is easy using an iron. Find the side of each of the three coconuts. Choose the easiest one and poke a skewer through it, making a hole.
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Put coconut water in the container. Place the hole on the container and press it to drain. It may take several minutes to drain completely, yielding about 0.25 to 0.75 cups (59 to 177 ml) of coconut water per coconut. Make a hole if necessary.
Use a hammer or mallet to pound the coconut until crushed. Use a towel to cover the coconut, exposing the shell. Using a coconut beater, rotate the coconut while doing so. Eventually, the crust will crack and continued drilling will cause the crack to expand around the crust.
Break the coconut shell into pieces to remove it. Once the shell has been divided evenly around the center, it is divided in half. Place half-side down on a cutting board and shell with a hammer or meat grinder. A few strokes will loosen the meat enough to remove.
Take out the meat and wash the coconut. Use a butter knife to remove the coconut flesh. Wash the coconut under running water to remove residue from the coconut pulp.
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Cut coconut meat into small pieces. Your blender will handle most of the work, but your coconut meat needs to be cut into small pieces to blend properly. Add cubes that are 1 inch (2.5cm) or less.
Put the coconut pieces in the blender and add water. If you are processing a large batch of coconut, you may need to mix it together. Pour shredded coconut into about 1/3 of the mixture. Add hot water to completely cover the coconut with 1 inch (2.5 cm) of water on top.
Mix mixture until smooth. Cover the blender and blend 3-4 times, then turn the speed to high. Continue mixing until the mixture reaches a smooth consistency.
Filter the mixture using a filter. Filter the coconut milk through a fine mesh strainer. While brewing, use your hands to pinch and squeeze the remaining leaves or husks to get all the milk out.
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Repeat the mixing process to extract all the milk. Return the straw to the blender with more water. Blend until smooth, then strain through a sieve to remove remaining coconut milk.
Take the milk out of the refrigerator to let the cream rise. Put the coconut milk in the refrigerator for at least 2-3 hours. Once cooled, you will see a layer of hard coconut on the surface.
Take the coconut cream out of the container. Cut with a knife, then trim the edges with a knife. Gently fold in the coconut milk, leaving the remaining milk at the bottom.
Heat coconut milk in a pot over low heat. Make sure the mixture does not smoke as it could cause the oil to burn. Choose a stainless steel pot or similar. Avoid using non-wooden pans for this step.
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Cook the coconut milk for at least an hour, stirring every 5-10 minutes. You will first see the oil separate from the white solid. As feeding continues, the liquid will be released and the black color will turn brown. Once the base darkens and the oil separates completely, the cooking process is complete.
Strain mixture through cheesecloth, cheesecloth or fine mesh sieve. The sieve will filter all the brown particles out of the oil. When the oil appears, transfer it to the container of your choice. Let cool before storing in the refrigerator or container to use in favorite dishes.
Put the coconut milk in a jar and leave overnight in a warm place. Cover the jar with a hot water bottle to block the heat. You can protect it in a cool house or cover it with a blanket to keep it warm. This begins the separation process, removing water from the oil.
Transfer the jar to the refrigerator the next day to separate the cream. After a few hours, check for the formation of a hard layer of cream on top. If separation occurs, remove the jar from the refrigerator. Use a knife or spoon to transfer the solids to a new jar.
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Repeat the heating process overnight and filter the mixture. Return the tank to the protected area along with the hot water bottles. Also, pay attention to the difference between the curd and the water below. The next morning, take out the jar. Strain the mixture through cheesecloth and a metal strainer into a new jar.
Cool and separate the oil again. Put the mixture in the refrigerator for a few hours. Once separation has occurred, remove the flask. The solid part above is oil. Transfer to a new container with a knife or spoon to complete the extraction process.
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