CARROT OIL
How to Make Carrot Oil
Carrot oil is high in beta carotene, vitamins A and E which help to heal dry, cracked and sore skin, prevent and soothe skin conditions and slow down signs of ageing. It’s nourishing for dry damaged hair as well.
Carrot oil is great for my hair and skin. You can use it during the hamattan season and it keeps skin especially legs and feet moisturized and crack-free. Also use it as a pre-shampoo treatment and hair literally drinks it all up!
So without further, here's how you can make carrot oil in the comfort of your own kitchen.
Ingredients
2 large carrots unwashed
Any good quality oil of your choice such as olive oil, coconut oil, sweet almond oil, etc. I like coconut oil or palm kernel oil
A clean glass jar.
Directions
Grate the carrots
Place the grated carrots in a clean glass mason jar and cover with oil.
Cover the jar and place in a warm spot like a window sill for about 2 weeks like so:
This process is called macerating. I prefer to place mine behind the refrigerator or freezer where it's nice and warm. : Shake every day.
The beta-carotene and fat soluble vitamins will dissolve in the oil and the oil will take on a pale orange colour. Pour the oil through a fine mesh sieve or muslin cloth into another clean jar. If any carrot sediment remains at the bottom of the jar, you can let it settle and then pour the oil off into another container. Seal the jar and store in a cool dark place.
Please Note:
Your carrot oil is at risk of growing mouldy when it's macerating because of the water content in carrots so to avoid this, fill the jar absolutely to the top with oil so that no air is in the jar. Once the macerated oil is ready, decanter the oil in to an absolutely dry jar (I usually dry jars at a low temperature in the oven) and keep airport tight.
COCONUT OIL I
How to Make Coconut Oil I
With the numerous health benefits and uncountable uses of coconut oil, you should be making your own Coconut Oil at home.
Coconut oil
Below, I used 3 coconuts to get 200 ml (6.8 fl. oz.) of coconut oil.
You will need:
A blender for blending the coconuts.
My blender has 850W power and it can blend pieces of coconut very well. I have also used a 600W blender in the past with great results. You can also grind it in the market but make sure they clean their machine very well before using it to blend the coconut for you.
Chopping board for cutting the coconut flesh/meat.
A blunt object for breaking the coconut: a hammer or small axe will do.
Original stainless steel pot for cooking the coconut till the oil seeps out. Do not use non-stick or coated pots for this because during cooking, the coconut oil will get to high temperatures.
Bowls.
Sieves.
Hot water mixed to a comfortable temperature. Keep it as hot as you can comfortably handle with your bare hands. Extracting coconut milk with moderately hot water gives you more coconut oil than when you extract with warm or lukewarm water. Don’t even use cool water.
Directions for making Coconut Oil
Coconut oil
Break the coconuts with a heavy blunt object.
When done, pry out the coconut meat from the coconut shell with a knife. Once the coconut is mature, the coconut meat should come out of the shell easily.
Rinse the pieces of coconut thoroughly and cut them into small pieces to help your blender.
For best results, we need to blend the coconuts with warm water. So boil some water and mix with cool water to get warm water.
Grind the pieces of coconut with the diluted hot water till smooth. Depending on the quantity you are making, you may need to grind in batches.
Pour in a sieve to separate the coconut milk from the chaff. Then press with your hands to squeeze out the last drop.
Grind the chaff a second time to get more coconut milk.
Use a sieve with a finer mesh to remove the tiniest particles from the coconut milk.
When done, cover the bowl of coconut milk and keep it in the fridge overnight. You do not have a fridge or NEPA took light?
The next morning, you will see that the coconut oil has separated from the water and caked beautifully on top like a frozen lake. Yours did not cake?
Take the caked white coconut oil and place in a clean dry stainless steel pot.
NOTE:
The water remaining in the bowl still has some coconut taste and can be used to boil White Rice, prepare Jollof Coconut Rice, White Coconut Rice and any other recipe that calls for coconut milk.
Cover the pot and start cooking on low to medium heat. If you notice any smoke at any time as you cook, reduce the heat to very low.
Keep an eye on the pot and stir from time to time. Cook till you notice some charred coconut bits in the oil. I cooked the one in the video below for 1 hour 15 minutes.
Set the pot aside so the coconut oil can cool down to a comfortable temperature.
Sieve with a chiffon cloth or a cheese cloth to remove the charred bits. If you still notice any charred bits in the sieved coconut oil, sieve again with a paper towel. Store in your cupboard and use when you wish.
That’s it! Use coconut oil for cooking, for your hair and body.
How to Make Carrot Oil
Carrot oil is high in beta carotene, vitamins A and E which help to heal dry, cracked and sore skin, prevent and soothe skin conditions and slow down signs of ageing. It’s nourishing for dry damaged hair as well.
Carrot oil is great for my hair and skin. You can use it during the hamattan season and it keeps skin especially legs and feet moisturized and crack-free. Also use it as a pre-shampoo treatment and hair literally drinks it all up!
So without further, here's how you can make carrot oil in the comfort of your own kitchen.
Ingredients
2 large carrots unwashed
Any good quality oil of your choice such as olive oil, coconut oil, sweet almond oil, etc. I like coconut oil or palm kernel oil
A clean glass jar.
Directions
Grate the carrots
Place the grated carrots in a clean glass mason jar and cover with oil.
Cover the jar and place in a warm spot like a window sill for about 2 weeks like so:
This process is called macerating. I prefer to place mine behind the refrigerator or freezer where it's nice and warm. : Shake every day.
The beta-carotene and fat soluble vitamins will dissolve in the oil and the oil will take on a pale orange colour. Pour the oil through a fine mesh sieve or muslin cloth into another clean jar. If any carrot sediment remains at the bottom of the jar, you can let it settle and then pour the oil off into another container. Seal the jar and store in a cool dark place.
Please Note:
Your carrot oil is at risk of growing mouldy when it's macerating because of the water content in carrots so to avoid this, fill the jar absolutely to the top with oil so that no air is in the jar. Once the macerated oil is ready, decanter the oil in to an absolutely dry jar (I usually dry jars at a low temperature in the oven) and keep airport tight.
COCONUT OIL I
How to Make Coconut Oil I
With the numerous health benefits and uncountable uses of coconut oil, you should be making your own Coconut Oil at home.
Coconut oil
Below, I used 3 coconuts to get 200 ml (6.8 fl. oz.) of coconut oil.
You will need:
A blender for blending the coconuts.
My blender has 850W power and it can blend pieces of coconut very well. I have also used a 600W blender in the past with great results. You can also grind it in the market but make sure they clean their machine very well before using it to blend the coconut for you.
Chopping board for cutting the coconut flesh/meat.
A blunt object for breaking the coconut: a hammer or small axe will do.
Original stainless steel pot for cooking the coconut till the oil seeps out. Do not use non-stick or coated pots for this because during cooking, the coconut oil will get to high temperatures.
Bowls.
Sieves.
Hot water mixed to a comfortable temperature. Keep it as hot as you can comfortably handle with your bare hands. Extracting coconut milk with moderately hot water gives you more coconut oil than when you extract with warm or lukewarm water. Don’t even use cool water.
Directions for making Coconut Oil
Coconut oil
Break the coconuts with a heavy blunt object.
When done, pry out the coconut meat from the coconut shell with a knife. Once the coconut is mature, the coconut meat should come out of the shell easily.
Rinse the pieces of coconut thoroughly and cut them into small pieces to help your blender.
For best results, we need to blend the coconuts with warm water. So boil some water and mix with cool water to get warm water.
Grind the pieces of coconut with the diluted hot water till smooth. Depending on the quantity you are making, you may need to grind in batches.
Pour in a sieve to separate the coconut milk from the chaff. Then press with your hands to squeeze out the last drop.
Grind the chaff a second time to get more coconut milk.
Use a sieve with a finer mesh to remove the tiniest particles from the coconut milk.
When done, cover the bowl of coconut milk and keep it in the fridge overnight. You do not have a fridge or NEPA took light?
The next morning, you will see that the coconut oil has separated from the water and caked beautifully on top like a frozen lake. Yours did not cake?
Take the caked white coconut oil and place in a clean dry stainless steel pot.
NOTE:
The water remaining in the bowl still has some coconut taste and can be used to boil White Rice, prepare Jollof Coconut Rice, White Coconut Rice and any other recipe that calls for coconut milk.
Cover the pot and start cooking on low to medium heat. If you notice any smoke at any time as you cook, reduce the heat to very low.
Keep an eye on the pot and stir from time to time. Cook till you notice some charred coconut bits in the oil. I cooked the one in the video below for 1 hour 15 minutes.
Set the pot aside so the coconut oil can cool down to a comfortable temperature.
Sieve with a chiffon cloth or a cheese cloth to remove the charred bits. If you still notice any charred bits in the sieved coconut oil, sieve again with a paper towel. Store in your cupboard and use when you wish.
That’s it! Use coconut oil for cooking, for your hair and body.
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