Forum: cooking.stackexchange.com
Tags: <oil><avocados>
Title: How do I press avocadoes to make avocado oil?
Question: Avocado oil is expensive and I've been trying to figure out a solution to make my own. I'd love to make a press (I do woodworking) but I haven't found anything online.  Is there a way to extract avocado oil from avocadoes at home?

Answers:
sents: text: The cold process is easy.
text: Just blend the fresh pulp using a kitchen blender to make a thin and smooth pulp.
text: Heat the pulp in low heat and maintain a 50 degrees celcius heat for about an hour and a quarter.
text: This is called malaxation which enables the oil molecules to collect into globules visible by eye.
text: Then after malaxation,take the warm malaxed pulp and strain it into a cheese cloth or a muslin cloth and press by squeezing out the oil as it collects into a container beneath.
text: There you have pure virgin avocado oil.
text: I never buy cooking oil at home.
text: I use this for deep frying,baking and desserts making.
text: Its very health and pocket friendly cooking oil especially if you live where avocado is grown in plenty like my home area of Meru in Kenya.
text: I have 20 avocado trees which i make use of.
text: You can try this too at home and enjoy your cooking.
answer_details: author: cooking.stackexchange.com/users/21750/ANTHONY NJOKA
score: 13
sents: text: I made avocado oil from my trees here in southern Florida.
text: I whipped up the pulp of 12 avocados with 1/3 cup coconut oil.
text: I whipped for about 25 min with a hand blender on high.
text: The mixture looks creamy and starts to look shiny.
text: Then I put in my food dehydrator overnight .
text: I cut muslin circles to fit the tray and layered it about 1/2 thick.
text: There was enough to do two overnight batches.
text: Dry till it's almost a leather.
text: Peel it off the muslin and press the oil out.
text: I used my potato ricer.
text: It's a rich dark emerald green.
text: Store it in the fridge.
answer_details: author: cooking.stackexchange.com/users/14104/Susan B
score: 10
sents: text: I've heard of this being pressed, or cold pressed.
text: The 'pulp' not the seed.
text: Then use a muslin cloth squeeze out the oil.
text: Perhaps then separating the oil via a light boil or by skimming the top after letting it separate.
text: I'm sure there are easier or more efficient ways, but I figured I'd share my findings.
answer_details: author: cooking.stackexchange.com/users/4401/Ward
score: 2
sents: text: Press the skins only (with an orange press).
text: Mix the pulp with coconut cream (not creamed coconut or cream of coconut)
text: , heat on stove.
text: Put cheesecloth over a bowl.
text: Put heated mixture into cheesecloth.
text: Pick up sides of cloth, close so it resembles a bag, and squeeze.
text: Squeeze as much oil out as you can.
text: You can combine the oil produced by pressing the skin with the oil you squeeze.
text: Most of the oil is in the skin.
answer_details: author: cooking.stackexchange.com/users/11079/miavita
score: 2
sents: text: Another cold pressed method without a dehydrator is to mash or blend the flesh, spread it very thinly on baking sheets, pie pan, etc.
text: let it dry in the sun until the pulp turns black and flakes are hard, then strain it with two layers of cheesecloth, butter cloth,nut milk bags, or a thin old cloth of similar material to cheesecloth.
text: you can also put the pans in the oven and turn the oven to the lowest setting, but this uses a lot of energy.
answer_details: author: cooking.stackexchange.com/users/38051/abbey
score: 2
sents: text: I've done this, and its simple and easy.
text: Am in Uganda, so I get avocado pears.
text: Blend it or mash the ripe avocados, then spread out to dry in the sun.
text: Put in a cloth, and squeeze out the oil.
text: It comes out quickly....
text: a dark green appearance.
answer_details: author: cooking.stackexchange.com/users/64154/monaj
score: 1

Summary of the answers:
Avocadoes can be pressed, cold pressed or malaxed, then strained through a cheesecloth or muslin cloth.
You can use a cold press method with the cooked pulp in a cheese cloth.