(Dobije se kokosovo mleko, kokosov krem i kokosovo ulje.)
Sastojci: 1 svež zreo kokos, 500–700 ml tople vode*.
Priprema:
1. Otvorite kokos i izvadite belo meso.
2. Izrendajte kokos ili ga sameljite u blenderu.
3. Dodajte toplu vodu i dobro izblendajte.
4. Procedite kroz gazu – dobićete kokosovo mleko.
5. Ostavite mleko u frižideru 12–24 sata.
Na vrhu će se stvoriti gust kokosov krem.
6. Kokosovo krem lagano zagrejte na tihoj vatri (1-2 od 6).
- Počni sa 1, pa po potrebi blago povećaš na 2 da masnoća polako počne da se odvaja.
- Bitno je da ne ključa snažno, jer će se tada krem zrnasto odvojiti i ulje neće biti čisto.
7. Posle nekog vremena mast će početi da se odvaja kao ulje**.
8. Procedite****.
Dobićete čisto kokosovo ulje.
Cuvanje
Čuvajte ga u staklenoj tegli***.
Koliko kokosovog ulja se dobije?
Od 1 kokosa dobije se otprilike 100–200 ml ulja, zavisno od zrelosti.
Važna napomena:
- Kokos iz prodavnice (sušeni kokos) ne daje pravo kokosovo ulje, jer je već odmašćen.
- Za ulje je potreban svež kokos.
✔ Domaće ulje ima jači miris
✔ Nije rafinisano
✔ Odlično je za kuvanje, negu kože i kose, za negu stopala i lica.
Napomena 1: koliko vode dodati
Kod domaćeg kokosovog ulja voda služi za olakšavanje blendanja i izvlačenje kokosovog mleka iz mesa, ali količina zavisi od vlažnosti kokosa i jačine blendera. Evo kako da proceniš:
Kako odrediti koliko vode staviti?
1. Početna procena:
- Za 1 svež zreo kokos obično ide oko 500–700 ml tople vode.
- Ako je kokos posebno sočan i mekan, može ti biti dovoljno 500 ml.
- Ako je kokos suv ili stariji, stavi bliže 700 ml da se meso lakše blendira.
2. Praktičan test:
- Stavi 500 ml vode i blendaj.
- Ako smesa u blenderu ne postane kremasta i gušća (ne može lako da se blendira), dodaj postepeno još po 50 ml dok ne dobiješ finu, ujednačenu masu.
- Cilj je da dobijete gustu, tečnu smesu, a ne preretku.
3. Opšta smernica:
- Previše vode → kokosovo mleko će biti razređeno, a krem se slabije odvaja.
- Premalo vode → blender može zaglaviti i neće se sve dobro izblendati.
Napomena 2: kada počinje odvajanje i da li se mesa ili ne?
Kada počinje da se odvaja ulje?
- Ako je tiha vatra 1–2 od 6, masnoća iz kokosove kreme počinje da se odvaja nakon 30–60 minuta laganog zagrevanja.
- Zavisi od gustine kreme i količine vode u njoj.
- Na početku ćeš videti mali sloj masnoće na površini, a voda ili talog ostaje dole.
Da li treba mešati ili ne?
- Ne mešaj odmah – pusti krem da stoji i da se masnoća prirodno izdvoji.
- Možeš lagano povremeno protresti ili promešati kašikom nakon 20–30 minuta da proveriš kako se odvaja, ali previše mešanja može učiniti ulje zrnastim.
- Cilj je polako odvajanje, masnoća treba da se podigne sama na površinu.
Praktičan trik:
- Kada vidiš da je sloj masnoće postao bistar i jasno odvojen, pažljivo ga prelij u drugu posudu.
- Talog i voda koji ostanu dole se ne bacaju odmah – mogu se ponovo zagrejati i dobiti još malo ulja.
Napomena 3: za rok trajanja kokosovog mleka, kokosovog krema i kokosovog ulja
Rok trajanja kokosovog mleka
Sveže domaće kokosovo mleko nema konzervanse, pa traje kratko.
U frižideru:
- 2 do 3 dana u dobro zatvorenoj staklenoj posudi.
U zamrzivaču:
- 2 do 3 meseca (najbolje u malim porcijama).
Kako prepoznati da se kokosovo mleko pokvarilo?
- kiseo miris
- razdvajanje sa sivkastom bojom
- mehurići ili pena na površini.
Rok trajanja kokosovog krema
Kod domaćeg kokosovog krema (pre nego što se preradi u ulje) rok trajanja je prilično kratak jer sadrži vodu i proteine, pa je podložan kvarenju.
U frižideru:
- 2 do 3 dana u dobro zatvorenoj staklenoj posudi.
U zamrzivaču:
- 1 do 2 meseca (najbolje u malim porcijama, da možeš odmrznuti po potrebi).
Kako prepoznati da se kokosov krem pokvario?
- kiselkast ili neprijatan miris
- sivkasta boja ili talog
- pena ili mehurići na površini
💡 Saveti:
- Nemoj mešati krem sa vodom koja se taložila na dnu – to skraćuje rok trajanja.
- Ako želiš da traje duže, možeš ga odmah preraditi u kokosovo ulje – ono je stabilnije i traje mesecima.
Rok trajanja domaćeg kokosovog ulja
Ako je ulje dobro odvojeno od vode, traje mnogo duže.
Na sobnoj temperaturi:
- 6 do 12 meseci u zatvorenoj staklenoj tegli.
U frižideru:
- 12 do 18 meseci.
Važno:
- čuvati na tamnom i hladnijem mestu
- ne sme ostati voda u ulju (to skraćuje rok trajanja).
Kako prepoznati da se kokosovo ulje pokvarilo?
- užegao miris
- promena ukusa
Napomena 4: Kako procediti?
1. Pripremi posudu i gazu
- Uzmi čistu staklenu posudu.
- Uzmi finu gazu ili filter za mleko.
- Položi gazu preko posude, tako da stvara “vrećicu” u koju ćeš stavljati kremu.
2. Stavi krem u gazu
- Polako prebaci gust, polu-odvojen kokosov krem u gazu.
- Ne stavljaj odmah previše, da bi cedjenje bilo lakše i ulje bistro.
3. Cedjenje
- Lagano pritisni gazu rukama ili kašikom.
- Masnoća (ulje) će početi da kaplje u posudu ispod.
- Talog i ostatak vode ostaju u gazi.
Trik:
- Nemoj cediti prejako ili mešati previše – cilj je polako dobiti bistar sloj ulja.
- Ako je krem već “samo-masna” faza, ulje će kapati skoro samo bez pritiska.
4. Ponovi ako je potrebno
- Nakon prvog cedjenja može ostati talog i malo krema, zagrejati još malo na tihoj vatri i ponovo procediti da dobiješ još ulja.
- Na kraju ćeš imati čisto, bistro kokosovo ulje.
5. Čuvanje
- Ulje prebaci u staklenu posudu sa poklopcem.
- Čuvaj na sobnoj temperaturi ili u frižideru – dugo ostaje sveže jer je stabilno.
Da li je kokosovo ulje tečno ili čvrsto?
Kokosovo ulje može biti ili tečno ili čvrsto, i to zavisi od temperature okoline.
1. Čvrsto ulje
- Ako je prostorija ili frižider hladniji (ispod ~24°C), ulje će se stvrdnuti i postati belo, čvrsto.
- To je potpuno normalno – i dalje je isto ulje, samo u čvrstom obliku.
2. Tečno ulje
- Ako je prostorija toplija (iznad ~24°C), ulje će ostati bistro i tečno, sa blagim mirisom kokosa.
- Ovo je prirodna osobina kokosovog ulja, ne znači da je manje kvalitetno.
Saveti:
- Ako želiš uvek čvrsto ulje, drži ga u frižideru.
- Ako želiš uvek tečno ulje, čuvaj ga na toplijem mestu ili lagano zagrej pre upotrebe.
(You get coconut milk, coconut cream and coconut oil.)
Ingredients: 1 fresh ripe coconut, 500-700 ml warm water*.
Preparation:
1. Open the coconut and remove the white flesh.
2. Grate the coconut or grind it in a blender.
3. Add warm water and blend well.
4. Strain through gauze - you will get coconut milk.
5. Leave the milk in the refrigerator for 12–24 hours.
A thick coconut cream will form on top.
6. Heat the coconut cream gently on low heat (1-2 of 6).
- Start with 1, and if necessary slightly increase to 2 so that the fat slowly begins to separate.
- It is important that it does not boil strongly, because then the cream will separate granularly and the oil will not be clean.
7. After some time the fat will start to separate as oil**.
8. Strain****.
You will get pure coconut oil.
Keeping
Store it in a glass jar***.
How much coconut oil is obtained?
1 coconut yields approximately 100–200 ml of oil, depending on the maturity.
Important note:
- Store-bought coconut (dried coconut) does not yield real coconut oil, as it is already defatted.
- Fresh coconut is needed for the oil.
✔ Homemade oil has a stronger smell
✔ Not refined
✔ It is excellent for cooking, skin and hair care, foot and face care.
Note 1: how much water to add
With home-made coconut oil, water is used to facilitate blending and to extract the coconut milk from the meat, but the amount depends on the humidity of the coconut and the strength of the blender. Here's how to evaluate:
How to determine how much water to put?
1. Initial assessment:
- For 1 fresh ripe coconut usually about 500-700 ml of warm water is used.
- If the coconut is particularly juicy and soft, 500 ml may be enough.
- If the coconut is dry or older, put it closer to 700 ml so that the meat can be blended more easily.
2. Practical test:
- Add 500 ml of water and blend.
- If the mixture in the blender does not become creamy and thicker (it cannot be blended easily), gradually add another 50 ml until you get a fine, uniform mass.
- The goal is to get a thick, liquid mixture, not too thin.
3. General guideline:
- Too much water → the coconut milk will be diluted, and the cream will separate less.
- Too little water → the blender can get stuck and everything will not blend well.
Note 2: when does separation begin and should you mix or not?
When does the oil start to separate?
- If low heat is 1–2 out of 6, the fat from the coconut cream will start to separate after 30–60 minutes of gentle heating.
- It depends on the density of the cream and the amount of water in it.
- At the beginning, you will see a small layer of fat on the surface, and the water or sediment remains below.
Should you mix or not?
- Do not mix immediately - let the cream stand and the fat separates naturally.
- You can gently shake occasionally or stir with a spoon after 20-30 minutes to check how it separates, but too much stirring can make the oil grainy.
- The goal is to separate slowly, the fat should rise to the surface by itself.
A handy trick:
- When you see that the layer of fat has become clear and clearly separated, carefully pour it into another container.
- The sediment and water that remain at the bottom are not thrown away immediately - they can be reheated and get some more oil.
Note 3: for shelf life of coconut milk, coconut cream and coconut oil
Shelf life of coconut milk
Fresh homemade coconut milk has no preservatives, so it lasts a short time.
In the fridge:
- 2 to 3 days in a well-closed glass container.
In the freezer:
- 2 to 3 months (best in small portions).
How to recognize that coconut milk has gone bad?
- sour smell
- separation with grayish color
- bubbles or foam on the surface.
Shelf life of coconut cream
Homemade coconut cream (before it is processed into oil) has a rather short shelf life because it contains water and proteins, so it is subject to spoilage.
In the fridge:
- 2 to 3 days in a well-closed glass container.
In the freezer:
- 1 to 2 months (best in small portions, so you can defrost if needed).
How do you recognize that the coconut cream has gone bad?
- sour or unpleasant smell
- grayish color or precipitate
- foam or bubbles on the surface
💡 Tips:
- Do not mix the cream with the water that settled at the bottom - it shortens the shelf life.
- If you want it to last longer, you can immediately process it into coconut oil - it is more stable and lasts for months.
Shelf life of homemade coconut oil
If the oil is well separated from the water, it lasts much longer.
At room temperature:
- 6 to 12 months in a closed glass jar.
In the fridge:
- 12 to 18 months.
Important:
- store in a dark and cooler place
- no water must remain in the oil (this shortens the shelf life).
How to recognize that the coconut oil has gone bad?
- rancid smell
- change in taste
Note 4: How to strain?
1. Prepare a container and cheesecloth
- Take a clean glass container.
- Take a fine cheesecloth or milk filter.
- Lay the cheesecloth over the container, so that it creates a "bag" in which you will put the cream.
2. Put the cream in gauze
- Slowly transfer the thick, semi-separated coconut cream into the cheesecloth.
- Do not put too much right away, so that the straining is easier and the oil is clear.
3. Straining
- Lightly press the gauze with your hands or a spoon.
- The fat (oil) will begin to drip into the pan below.
- The sediment and the rest of the water remain in the gauze.
Trick:
- Do not squeeze too hard or mix too much - the goal is to slowly get a clear layer of oil.
- If the cream is already in the "only-greasy" phase, the oil will drip almost without pressure.
4. Repeat if necessary
- After the first straining, sediment and a little cream may remain, heat a little more on low heat and strain again to get more oil.
- You will end up with pure, clear coconut oil.
5. Storage
- Transfer the oil to a glass container with a lid.
- Store at room temperature or in the refrigerator - it stays fresh for a long time because it is stable.
Is coconut oil liquid or solid?
Coconut oil can be either liquid or solid, and it depends on the temperature of the environment.
1. Solid oil
- If the room or refrigerator is colder (below ~24°C), the oil will solidify and become white, solid.
- It's completely normal - it's still the same oil, just in solid form.
2. Liquid oil
- If the room is warmer (above ~24°C), the oil will remain clear and liquid, with a slight coconut scent.
- This is a natural feature of coconut oil, it does not mean that it is of lower quality.
Tips:
- If you always want solid oil, keep it in the fridge.
- If you want the oil to always be liquid, store it in a warmer place or warm it up slightly before use.
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