Trading networks offer us the usual well-known product, sunflower oil , in a fairly wide range. The offered oil differs according to grades, species, quality, price, methods of production and processing. Not everyone, however, is confident in the quality of the proposed product of industrial production, because manufacturers in the process often use some unpleasant substances, the remains of which may be in the final product. Some manufacturers also add dyes and stabilizers (I do not want such oil, let alone cook with it for children).
But there is a way out (for the diligent).
It is possible to cook a high-quality sunflower oil for cold pressed at home, the main recipe is simple. So you need to find quality seeds suitable for processing varieties. Those who are going to constantly make sunflower oil at home, it makes sense to buy or make-order some devices. Beginners can do more familiar or homemade primitive kitchen devices.
How to make sunflower oil?
Tell you how to squeeze and store sunflower oil at home.
The general principle of getting home sunflower oil is as follows: the seed must be peeled off, squeezed out oil, filtered and / or cleaned in another way.
In a serious domestic production for seed cleaning, calibrators (seed cleaners), oil presses and various filters are used.
To obtain sunflower oil in small quantities, the seed can be cleaned with a seed mill, processed in a croup (or with a blender, combine, meat grinder). Then the mixture of seeds with husks is poured with cold water, so that the undesirable husk has surfaced (this process is called hydroflotation). After removing the husk, we recline the mass of seeds from the water with a sieve and let the water drain.
In another variant, if you can well peel the grain from the husk before spinning, then from the grain mass after pressing it will be cake, in which you can add sugar syrup or honey - an excellent halva will turn out. Hydroflotation in this type of process is not needed.
Do not use ready-made peeled seeds - the oil will be bitter.
Now we squeeze out the oil. By the way, for meat grinders there are nozzles for separating juices from oil cake, they are very suitable for our purposes. Or you can make a press from a small aluminum pan yourself. Near the bottom of the pot, near the center, we drill a few holes for oil drainage. In the center of the bottom, drill a hole under a long thick bolt and fasten it tightly (with a nut). As a piston we use a wooden circle with a bolt hole. Further refine your thinking yourself. We screw the nut on top of the mug.
Mass, from which we will press the oil, put it in the press and screw the nut with a convenient key, without hurrying. As the oil flows off, we screw up more ... and a little more, and until it stops. Of course, there is a container under the press, into which the oil flows.
Now the oil can be filtered. It is even better to first freeze the oil in a powerful freezer at a temperature of no higher than 15 ° C, and then filter, so we remove the remaining water.
The oil is best stored in bottles filled up with beer bottles, sealed tightly, without access to light, in a cool place.