How to prepare sea-buckthorn oil at home
Seabuckthorn has long been a faithful companion of our gardens. Quite a few dishes can be cooked from it. Pastilla, jam, jam, juice, tea and just frozen sea buckthorn fruit – all this is tasty and useful. By the way, in frozen fruits, vitamins last up to six months.
Fruits and foliage of sea-buckthorn were used even in ancient Mongolian, Chinese and Tibetan medicine. Treated gastric diseases, rheumatism, skin diseases. And now this plant, in particular oil from it, is widely used both in folk and scientific medicine.
Sea-buckthorn oil is famous for its healing power, it is recommended for the treatment of ulcers, pressure sores, long-healing wounds, burns, frostbite, ecstasy, etc.
However, there are a number of diseases in which sea buckthorn oil is contraindicated. Therefore, before using oil as a medicine, it is necessary to consult with a doctor.
Demand for oil increases every year, but the volume of its production increases significantly more slowly. It is almost impossible to buy sea buckthorn oil in pharmacies, but at bazaars prices are biting, to say the least, and it is not known what you will buy. In this time, I also came into contact with this problem. But it turned out that you can cook butter at home. Of course, it contains fewer biologically active substances than factory-made oil, but still the therapeutic effect is also effective (it was confirmed on one’s own experience), especially when applied externally.
For ten years, I tested a lot of ways and their options for cooking oil at home, and settled on two. I try to make oil with red fruit varieties of sea-buckthorn. If I do not have time to immediately process fresh fruits, I freeze them, and then I cook oil from them.
So, the first way (from fresh fruits).
My ripe fruit and squeeze juice with a juicer. I put the resulting juice on settling. During this, oil (orange-red or orange-yellow)
Squeeze out the sea buckthorn berries with water and dry on a central heating battery. If the heating is not connected yet – in a dark place at a temperature of no higher than 60 њ. Dried squeezes twist on a coffee grinder, pour the resulting powder into an enamel saucepan, pour refined sunflower oil (200 g of powder 200 g of oil), cover with a lid and leave to infuse.
After 2 days, the oil is poured into another vessel (enamelled, glass, porcelain or porcelain, but with a lid) with a new portion of dried pomace and continue to insist for 2-3 days. To increase the concentration of biologically active substances in the oil, this operation must be repeated three times.
All the extracts obtained during the infusion, pour together, add the oil that emerged during the infusion of juice; filter through gauze, made in 3 layers, and pour into dry clean bottles of dark glass. I keep in the refrigerator no more than 3 months.
I want to point out: if you are cooking oil in enamelware, then the enamel should be unscathed.
The second way of obtaining oil from frozen fruits
I get butter from frozen fruits of the sea-buckthorn: I put a kilo of fruits into an enamel pot, pour in a liter of oil, cover it with a lid and put it in a large saucepan with boiling water (the so-called water bath). After 30 minutes, the weight is filtered through cheesecloth, the oil is drained into a dry bottle, and the squeezes are again filled in with a fresh portion of sunflower oil and put in a water dome. I repeat this operation once more, i. e. one portion of the extract is extracted with three portions of oil.
The oil, obtained as a result of three extractions, is poured into an enamel pot (best in dark glass ware) and left for a day at room temperature. During settling, the oil swims upward, and the juice remains below. Oil carefully poured into a bottle of dark glass. I keep it in the fridge.
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