There are two methods for making coconut oil at home. One method uses fermentation and the other requires heat. I have made coconut oil using both of these methods, and from my experience the method that uses heat produced a more palatable oil for consumption.
When the fermentation method was used, the oil had an off smell and taste, so I used that oil for my skin and hair instead. However, I must mention that when I used the fermentation method, it was a very hot summer and I did leave it out unattended for too long and didn't seperate the oil until the 3rd or 4th day so maybe that is why I had those results.
The amount to make will depend on how much oil you want. Milk from one mature coconut usually contains the equivalent of about 3-4 tablespoons of oil, so using 4 coconuts worth of milk will produce approximately 1 cup of oil. I will outline both methods below.
Fermentation Method (Virgin Coconut Oil)
Ingredients:
Materials:
- Glass or non-reactive container/jar with lid (it is optimal to use a wide jar)
- Airtight Jar