Whether your hair is relaxed or natural, you might have heard a lot about coconut oil. Lots of ladies swear by it as they use it for everything, from hair to skin to food & more. I can’t blame them, coconut oil is one of the healthiest oils on earth. Fact! So, if you have joined the train of coconut oil-loving ladies but not sure of how to make it, this post is for you! It is best to use matured coconuts as they yield the greater amount of oil when learning how to make unrefined coconut oil.
Pros of Making Coconut Oil yourself
With so many adulterated coconut oils in the market, you trust the source when you make it yourself.
You will have learned something new this year if you make it yourself too.
Cons of Making Coconut Oil yourself
It is time-consuming. Don’t have the time, get yours HERE.
It takes some physical strength too
Cloth sieve & a small sieve
A pot & cooking spoon
How to Make Unrefined Coconut Oil in your Kitchen
1. Crack the coconuts. Remove the husks carefully so you don’t get hurt.
2. Cut them into thin slices. Put them in small portions your blender with some water & blend till you have a fine paste.
3. Pour the blended content in the cloth sieve and squeeze out the coconut milk into a bowl. Add some water to the content in the sieve and squeeze again.
4. Cover the bowl for 16 hours so that the coconut oil can be separated from the water & the cream.
5. After 16 hours, the oil & cream would have risen to the top of the bowl, while the water will be at the bottom.
6. Harvest the cream & oil into the pot. Discard the water. On low heat, boil the cream & oil till it becomes dry.
7. When cool, pour the oil in a small sieve to separate it from the dried cream. Voila!
Have you tried to make coconut oil before, share your experiences.
Hello! Trust your week was awesome! You might have thought you stumbled on the wrong blog when you saw today’s blog post title. Fear not! We would be adding some flavor to your favorite blog this year. We understand that eating healthy can also help us positively on our healthy hair journeys. So, we would have fun posts on natural food items especially fruit & vegetables recipes. First up, we would learn vegetable drying with harmattan wind.
The vegetable dried with the harmattan wind was Clove Basil. It is known as Efirin in Yoruba, Daidoya in Hausa & Nchuanwu in Igbo. I decided to dry the leaves of this plant because I am not sure I would get them easily again in the next 3 months.
Vegetable Drying with Harmattan- How to
Preparing: I rinsed the leaves with running water to remove dust & dirt from the clove basil. I then spread them on a large tray. I used a a sieve cloth to cover the tray.This way, dirt & insects will not get on the leaves.
Drying: I put the tray out in the mornings when the harmattan breeze was at its driest, the sun at its peak at noon & brought it in the evening.
By the fifth day, the leave were already dry & brittle. I checked to make sure there was no moisture left. I then dried it for an extra day.
Storage: To store the dried leaves, i cleaned an air-tight glass bottle to remove moisture. Thankfully all the leaves entered in the bottle.
Usage: You might be wandering how I intend to use my dried clove basil leaves. Trust me, they add a delicious flavor to beans & yam porridge. I will also crush some between my fingers and add them to my smoothies.
Did I mention that the smell of the clove basil seems stronger when dried? You should try drying yours.
Ever dried a fruit or vegetable with harmattan or sunshine? Please share your experience.