Sea buckthorn oil

Sea buckthorn oil

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Ingredients for Cooking Sea Buckthorn Oil

  1. Refined vegetable oil 1 liter
  2. Sea buckthorn 1 kg
  • Main ingredients Sea buckthorn
  • Serving 1 serving
  • World Cuisine


Scissors, Colander, Deep bowl, Food processor, Baking sheet, Parchment paper, Coffee grinder, Sterile liter jar - 2 pieces, Plastic sterile lid - 2 pieces, Cooker, Deep pan, Small sieve with fine mesh, Sterile gauze - 30 centimeters, Refrigerator

Making sea buckthorn oil:

Step 1: prepare and grind the berries.

Detach juicy and ripe sea-buckthorn berries from the branches with scissors, discard the sea-buckthorn into a large colander and rinse thoroughly under a stream of cold running water from various kinds of dirt and dust. Leave the berries in a colander to make the glass excess liquid and then transfer them to a deep bowl. Then set the food processor on the table and grind all the sea buckthorn berries through it into a deep bowl. Sea buckthorn juice can be preserved or diluted with sugar syrup and drink.

Step 2: prepare the pulp.

Pulp - lay the remains of pulp, seeds and sea-buckthorn skins with a thin layer of thick up to 3 millimeters on a baking sheet previously covered with parchment paper. Take the pan out onto a balcony or street and dry it for 2 - 3 days under the open sky and in the bright sun. Stir pulp periodically with a clean, dry hand so that it does not mold. At night, bring the pan with the pulp into the apartment or house, so that it is not covered by the morning race, and take it out again during the day.

Step 3: grind the pulp.

After the pulp is completely dry, set the coffee grinder on the table and grind the pulp through it several times into a deep plate. Before grinding, make sure that the pulp is not wet, not dried pieces. If there are, dry the pulp or remove these pieces. Place the ground pulp in a clean, sterilized and dry jar. The capacity should be large so that the pulp occupies half of the free space.

Step 4: heat the oil, fill and insist the pulp.

Pour the vegetable refined oil into a deep pan and place it on the stove, which is turned on to a medium level. Heat oil to 40 - 50 degrees and fill them with pulp. Fill the pulp with hot fat so that the oil completely covers it, tightly close the container with a sterilized plastic lid and place in a dark place. Insist oil 1 week. Then take a second liter, clean, sterilized jar, place a small strainer with a fine mesh on its surface, put a piece of sterile gauze folded 3 times in a sieve. Strain the oil through the resulting filter and close the jar again with a clean, sterilized plastic lid. Put the jar in a dark place and let it stand still 2 to 3 days if no precipitate appears during this time, then with a calm soul, put your oil in the refrigerator; it is ready. If a precipitate nevertheless appears, repeat the filtration again until the oil becomes clear.

Step 5: serve sea buckthorn oil.

Sea buckthorn oil should only be stored in the refrigerator! And gets out of it as needed. Sea buckthorn oil is necessary in the treatment of pressure sores, burns, cataracts, tonsillitis, stomach ulcers and gynecological diseases. Sea buckthorn oil does not lose its healing properties during 2 years A very useful and very necessary medicine in every home! Enjoy your meal!

Recipe Tips:

- - If you have a lot of pulp, you can filter out the oil in a week and add a new portion of pulp to it. Thus, you get a more concentrated sea buckthorn oil.

- - The filtration can be repeated several times, the better the oil is filtered, the longer it is stored and the more quality it turns out!

- - Be sure to store the oil in the refrigerator, as at room temperature it loses its quality and begins to disappear.

- - Lids, containers for storage and preparation of sea buckthorn oil must be clean, sterile and dry.