Making Coconut Oil

Making Coconut Oil Tips & Guide.

Another way to make virgin coconut oil is with fermentation proces.

The process of making coconut oil with fermentation is as follows:

Preparation:
Grated coconut meat first and then squeezed so we get coconut milk. As usual, coconut milk is allowed to stand for 12 hours so that a layer of cream, skim and water
Cream obtained is mixed with enzymes to break the emulsion. Enzymes that can be used include enzymes from microbial or yeast Saccharomyces cerevisae. Can also use other emulsion-breaking enzymes, such as poligalaktruronase, amylase, or pektinase.

Here are the steps to make coconut oil with fermentation.
• Cream obtained from the coconut milk mixed with enzymes in the form of an emulsion-breaking sap vinegar with a ratio of: 2 tablespoons vinegar to 1 quart juice coconut cream. The mixture is stirred until uniform and fermented for 10-14 hours.
• Allow the cream fermented solution of 1-2 days. Fermentation is successful if it obtained the three layers in which the fermented cream, oil, blondo ( thick section ), and water.

• Separate the oil layer carefully using a scoop or a small hose.
• Heat the oil again with temperatures around 60 ° C to obtain virgin coconut oil (VCO) is clear and flavorful distinctive color.

That is one of way to make coconut oil with fermentation proses ,another ways are with heating proces and with add inducement of oil