How to make walnut oil at home?Walnut oil is known for its beneficial composition and benefits for our health as according to Wikipedia walnut oil is a source of omega-3 fatty acids essential for our health. It possesses omega-9 fats needed for a healthy heart. Moreover, it is high in vitamins B1, B2 and B3 and vitamin E, a strong antioxidant. Walnut oil has other antioxidants that protect our cells from harmful effect. Walnut oil also contains iron, magnesium, copper, niacin, zinc and selenium. And all this are in a small spoon of walnut oil. This oil isn’t sold everywhere and it is expensive. Walnut oil is cold-pressed from nuts so it is possible to make it by yourself. You will require some appliances.
You will need:
- 6 lbs of walnuts (make sure it is English walnuts)
- a nut cracker
- a meat grinder
- an oil press
- 2 large bowls
- Buy 6 lbs. of walnuts. They should be in the shell, dry and fresh. If it is possible collect them from the walnut tree when they are ripe and dry them. With the help of a nut cracker open the shell of walnuts and extract the meat out into a clean bowl.
- The next step of how to make walnut oil is to grind walnuts. Put a small amount into a meat grinder and continue grinding until the walnuts are fine. Grind all walnuts in such a way.
- After that we should warm up the walnut meat. Put it into a pot and add some water. Just a little bit. Heat the mixture for 30 minutes. Constantly stir it.
- Place the hot walnut meat in an oil press and squeeze the oil. Make sure that you have put a bowl under the oil press. Collect the oil in the bowl. Press all the meat. You are likely to receive about 1.5 qts. of walnut oil. The amount depends on the walnuts quality.
- The last thing you need to do is to filter the oil. Take a cheese cloth and pour the oil through it into a clean bowl. It is better to pour the oil into dark small bottles for storing. It is a good idea to label the bottles indicating the date of the oil pressing. Keep your oil in a refrigerator in sealed containers for up to 2 months.