Coconut oil offers a variety of health benefits and can be used for cooking as well as skin

and hair care. Virgin coconut oil is believed to be of the highest quality, made naturally
and free of harsh chemicals. Learn how to make virgin coconut oil at home using the wet
mill method, the cold process method, and the boiling method.
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Method 1 of 3: Using the Wet Mill Method
1
Split a coconut with a sharp cleaver. Use a mature, brown coconut, rather than a
young green one.
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2
Scrape the meat of the coconut from the shell. Use a sharp pairing knife or a
sturdy metal spoon.
3
Cut the coconut meat into small pieces.
4
Place the pieces into a food processor.
5
Turn on the food processor to a medium speed and blend until well shredded.
Add a little water to help it blend if necessary.
6
Filter the coconut milk. Put a coffee filter or cheesecloth over a wide-mouth jar.
Pour or spoon a small amount of the coconut mixture onto the cloth. Wrap the
cloth around the coconut mixture and squeeze the milk into the jar.
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Squeeze hard, to make sure you get every last drop.

Repeat this process until all of the coconut mixture has been used.

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Leave the jar unattended for at least 24 hours. As it sets, the coconut milk and
oil will separate and a layer of curd will appear at the top of the jar.
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Refrigerate the jar so the curd hardens more quickly if you'd like.
If you'd prefer not to refrigerate it, leave the jar in a cool room.

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Scoop out the curd with a spoon and discard it. The pure virgin coconut oil is
left in the jar.
Method 2 of 3: Using the Cold Process Method
1.Start with dried or dehydrated coconut. You can buy dried unsweetened
coconut flakes from the grocery store. Be sure the only ingredient the bag contains
is coconut. If you want to start with fresh coconut meat, cut the meat into pieces
and use a dehydrator to dry it out over the course of 24 hours.[1]
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You can use the oven at its lowest temperature to dry coconut meat. Cut it
into small chunks, place it on a baking sheet, and cook it at a low
temperature for 8 hours, or until its completely dry.
If you're using store-bought coconut, go for the coconut flakes, rather than
shredded coconut, which tends to clog the juicer.

2.Put the coconut in your juicer. Juice the dried coconut in small batches, since
placing a lot of coconut in the juicer will cause it to clog. The juicer will remove
the oil and cream from the fiber. Continue processing the coconut until all of the
flakes have been run through the juicer.
3.Process the coconut again. The juicer won't be able to extract all of the oil the
first time around, so run the coconut flakes through it once more to make sure you
get every last drop.
4.Place the coconut oil in a jar and store in a warm place. Wait 24 hours for the
coconut cream to settle at the bottom of the jar. The pure coconut oil will rise to
the top.
5.Spoon the oil into a new container. Once the oil has separated from the cream
and solidified, use a spoon to remove it from the first container and place it in a
new container. It is now ready to use.

Method 3 of 3: Boiling the Coconut

1.Heat 4 cups of water. Place the water in a saucepan and put it on a burner. Turn
the burner to medium high and heat the water until it starts steaming.
2.Grate the meat of 2 coconuts. Use a fully developed brown coconut instead of
a young green one. Open the coconut, scoop out the meat and grate it into a bowl.
3.Blend the coconut and water. Put the grated coconut in a blender. Pour the hot
water over the coconut and close the lid of the blender. Hold the lid of the blender
in place and puree the coconut and water into a smooth mixture.
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Don't fill the blender more than halfway full with hot water. If your blender
is on the smaller side, blend the coconut and water in two batches. Filling
the blender too high may cause the lid to fly off.
Hold the lid in place while you're blending the mixture; otherwise it could
come off while you're blending.

4.Strain the coconut liquid. Place cheesecloth or a fine-mesh strainer over a

bowl. Pour the pureed coconut over the cloth or strainer so that the coconut milk
drips into the bowl. Use a spatula to push the pulp and squeeze out as much liquid
as possible.
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If it's easier for you, you could pick up the cheesecloth and squeeze it over
the bowl with your hands.
To extract even more liquid, pour more hot water over the pulp and squeeze
it again.

5.Boil the coconut liquid. Place it in a saucepan on a burner and turn the heat to
medium high. Bring it to a boil and cook, stirring constantly, until the water has
evaporated and the cream has separated from the oil and turned brown.
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The process of boiling the liquid until it reaches the right state could take
over an hour. Be patient, and stir constantly.[2]
If you'd rather not boil the mixture, you can allow it to separate on its own.
Place the liquid in a bowl and cover it with plastic wrap. Leave it at room
temperature for 24 hours, then place it in the refrigerator so the oil solidifies
and floats to the top. Strain the oil from the liquid.[3]

Cara membuat virgin coconut oil / VCO sendiri di rumah

Minyak kelapa murni / VCO terbukti bermanfaat kesehatan dan dapat digunakan untuk
memasak serta merawat kulit dan rambut. Virgin Coconut Oil diyakini mempunyai
kualitas tinggi , dibuat secara alami dan bebas dari bahan kimia .
Pelajari bagaimana cara membuat VCO sendiri di rumah dengan menggunakan
metode-metode fermentasi spontan sebagai berikut:
1. Pilih kelapa yang sudah matang atau yang berwarna cokelat bukan yang hijau muda,
lalu belah kelapa menjadi 2 bagian.
2. Untuk mengambil daging kelapa gunakan pisau tajam atau sendok logam yang kokoh.
3. Potong daging kelapa menjadi potongan-potongan kecil.
4. Tempatkan potongan ke dalam alat pemarut kelapa.
5. Blender parutan kelapa dengan food processor kecepatan sedang hingga daging
kelapanya hancur. Anda bisa menambahkan sedikit air untuk membantu proses
penghancuran dan pembuatan santan.
6. Saring santan. Gunakan kain katun tipis yang diletakan di atas wadah mulut lebar.
Tuangkan sedikit demi sedikit dengan menggunakan sendok kecil. Peras daging kelapa
yg sudah dihancurkan tadi menggunakan kain katun tipis. Lakukan secara berulang
sampai santan kelapanya habis.
7. Diamkan air perasan kelapa selama minimal 24 jam. Agar santan dan minyak dapat
terpisah dan lapisan minyak akan muncul di bagian atas. Anda bisa juga mendinginkan
wadah fermentasi setelah 24 jam, hingga temperatur 10oC. Maka minyak dibagian atas
dapat membeku dan mudah diambil.
8. Ambil minyak dengan menggunakan sendok, dan ada telah mendapatkan virgin
coconut oil VCO murni. Bagian air tersisa di dalam botol bagian bawah.
How to make virgin coconut oil / VCO itself at home
Pure coconut oil / VCO proven beneficial health and can be used for cooking and skin
care and hair. Virgin Coconut Oil is believed to have a high quality, made naturally and
free from chemicals.
Learn how to make yourself at home VCO using spontaneous fermentation methods as
follows:
1. Choose a ripe coconut or brown instead of green light, then split into 2 parts coconut.
2. To take the coconut meat using a sharp knife or spoon sturdy metal.

3. Cut the coconut meat into small pieces.

4. Place the pieces in a coconut grater tool.
5. Blend the grated coconut in a food processor medium speed until crushed coconut
meat. You can add a little water to aid the process of destruction and manufacture of
coconut milk.
6. Strain the coconut milk. Use thin cotton cloth placed over a wide mouth container.
Pour little by little by using a small spoon. Squeeze the coconut meat which had been
destroyed before using cheesecloth. Do it over and over until the coconut milk runs out.
7. Allow the coconut juice for at least 24 hours. To be able to separate the coconut milk
and oil and the oil layer will appear at the top. You can also cool the fermentation tank
after 24 hours, up to a temperature of 10 C. Then the oil at the top can freeze and easily
retrieved.
8. Take the oil with a spoon, and there has been getting VCO pure virgin coconut oil.
Parts of water left in the bottom of the bottle.