Making Sprouted Sunflower Oil Without A Press?
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- Опубліковано 17 вер 2024
- Renaturing
Dry Sunflower Seeds Get Re-Ripened.
A little bit of water to awaken, Then a little bit of dryness, to 'dry back', and the Sunflower Seed's Hard Waxy-Fat
Gets Changed Into Enzyme Rich,
Omega Rich
Ripe Nut Food
and is now abundant in fresh live oils
(And is pressing 22% more Sunflower oil, than from regular 'hard seed' !)
Sunflower Seeds Are Great
Higher Acidity (natural preservative) of a 'dormant seed', With water to 'awaken', Gets Transformed Into (enzyme active) 'Acid-Alkaline-Balanced
'
This ' Re-naturing ' process, is the combination of two natural processes, that of the Sprouting process, and that of the Ripening/curing/drying-back process
Early on, I was told that if I wanted to make Almond Oil, I'd need a thirty five thousand dollar cold press... next, saw there was an eight thousand dollar press...$300-500 dollar twin gear juicers did the job...until recently this (Piteba brand) oil press used here, which is around $150
It was now time to see if the re-ripened Sunflower seed (Now abundant in oil) could be ground up with a basic kitchen hand-grinder ($30.US) and then wrung out (using a small piece of natural cloth material)
This video is that moment.
The Information past this point is background information
(Please Remember, Put Through Grinder Twice)
Natural factors that relate to the re-naturing process; signatures of bio-mimicry, etc.
With the sprouting process, the act of soaking seeds in water simulates a spring rain (time to wake up)
As initial waters awaken the Sunflower seed, the harder to digest starches, begin changing into easier to digest food, with the hard wax-like fat breaking down, and then becoming raw fresh fats & oils.
There's an explosion of enzyme activity, as natural preservatives of ' highly acidic ' now transform towards ' acid-alkaline balanced '.
( More happens than this, I'm keeping it simple )
see
" Natural Toxins in Sprouted Seeds: Separating Myth From Reality ":
by Warren Peary & William Peavy (Scroll down to "Anti-Nutrients in Sprouted Legumes" and "Anti-Nutrients As Protectors")
The second natural process used, is what I consider ' the ripening process '
While contemplating fruiting trees, it seemed to me that the growing fruit/nut first probably got nutrients from the mother tree. (From another perspective, the growing food first grew to fullness)
With the growing part over, I felt the tree had 'ended its nutrient supply connection',
now letting the fruit/nut (simply) 'hang', and 'dry/ripen/cure'
While still having its stem, to continue acting as its hanger, till later
(then falling)
There's clearly an art to drying / reducing / curing (ripening) at different temperatures and moisture levels
When it comes to ripening, it's well known that weather conditions hugely affect the final quality and flavors of foods. Take grapes (and wines) for example, when certain years clearly stand out from the rest because they got the perfect amount of rain or sunshine, (Versus a year whose season might have ended with abrupt cold and rain)
Basically, food qualities are clearly shaped by local temperature's and surrounding conditions, in which they've cured/ ripened
Remember, many types of produce generally ripen on their way to market; or, after they're already on the store shelves
, sitting (and ripening)
Bulk nuts might get sent to market fresh, but the longer they sit waiting for consumerism the more they might dry, potentially becoming harder
(That is, till they're re-awoken with water once again: )
The soaking/ drying-back process can be done 'multiple times
'
(following soaks need only a few hours)
One key I've found for good 'drying back' is ' not too fast ', and ' not too slow '.
If ' too fast ' it can dry without certain formulations /shifting uplift in qualities
If ' too slow ' maybe stagnate (& Holding those same qualities)
A little practice and it can become simple
Curing-slow-drying is an art... learned through slightly different conditions
There's an art form in using a dehydrator too
But I truly love 'room temp drying', where foods 'slow dry'
(ALL LIVING CONDITIONS TRIED; KITCHEN, LIVING ROOM, BOAT, ALL WORKED GREAT)
The nuts/seeds can be laid on different types of surfaces; on plates; trays, etc.
Try different methods, and see which work best for you
Different parts of a house may be warmer or colder, so it pays to put them everywhere, this way letting them show you where they like to be
While sampling them each 3 to 5 hours (till 'done') Then you'll simply know where you'll want to 'dry-back-to', next time)
Examples: one plate might be put at counter height in a room; one plate/tray may be put 'higher up'; try a plate that's one room away from the kitchen. In the video I'm drying them in our living room, and using a screen.
Try different areas to find your optimum ones. And by sampling during the process, you'll find your preferences
I never saw that done before. very inspiring to grow my own sunflowers. thank you for your video. I learn best by being shown so this was right up my alley. thanks again.
having a simple cheese press configuration made from pine wood, PVC pipe parts,threaded rod and nuts and you could make quarts of oil in a day, plenty for personal use for a very long time. great.
Remember they say dark jars are better for storing oil. Not in the sunshine, as it seemed you had it near window or outside. Best way to keep nutrients from being destroyed. Save up wine or other dark bottles such as beer or soda that comes in brown or even green glass.
ma bell just scale the process up and then you will have a bio diesel production plant, and be able to run vehicles on green environmentally good fuel !
Very wise ma bell, and absolutely correct on the darkness.
I was doing this for the video..so youtube viewers could see the oil a
little better with the extra light..plus the short time they were there
settling, I knew I would use the oils right away (delicious and greatly
satisfying)
but generally I still use clear bottles,
and keep them in a paper bag or drawer..and do my best to use the oils
in the first month or two. I've veered away from the darker bottles
since most of them have small mouths
Nicely done. Once saw a Moroccan woman do this in a YT video. Doesn't cost a fortune to do it this way for home use.
Yes; there's a few methods that I've caught the videos of, that seemed quite simple and natural..a big plus for the people who wish to make their own high quality oils. Also, worth noting, is that when the Sunflower seeds were ripened, they yielded an amazing 22% More Oil: )
I have loads of questions! 1. Did you use the black sunflower seeds or just regular sunflower? 2. taste, smoke point, viscosity? 3. why do you have to soak the seeds in water then let them dry again? 4. use for leftover pulp, nut butter? 5. If you put the pulp in water would the oil rise to the top, providing and easier, less labor intensive extraction method? Finally, GREAT video! I'm growing sunflowers and I will be excited to try this with my harvest! Thank you!
computer ate my answer(s)..I'll get back to this one Gale
This is fire!! Thanks for sharing!! We're going to make our own oil this summer
when i was a kid, they were used to grind meat, so it was called mincemeat. not the fruit variety used for pies. basically it's a screw thread, that pushes the contents towards small holes, where it's squeezed through. you can get different sized holes on detachable front plates
The one you remember from when you were a kid, was a meat grinder, it has a different front than this Corona mill. This is a grain mill (not a meat grinder) which has to round plates at the front which the grain is milled between, just like milling stones, after it has been crushed some in the first grinder part. The meat grinder has the hole plates in different coarsenesses which you put on (or you can put a sausage horn on to stuff sausages with them too). 😊
Did you grow the sunflowers too? The oil looks much cleaner and nicer after you let it settle.
To adjust the burrs (what you call faceplates) just turn the center wingnut in or out. Leave the two clamp nuts tight.
Thank you Ken, appreciate that; I'll try it next time
I'm so going to try that!
Good luck!
Very interesting I must say, could you do this with a meat grinder?
Hello there,
These seeds look shelled, how do you shell them in such amounts?
Bought these Sunflower seeds here, already shelled.
But if I was shelling my own (which I haven't done yet) since learning from
a wild seed harvester (Thanks Rick!) would probably figure a way to lightly break open
the hulls first; then use a strong fan or two (lightly crossing jet streams) and multiple times dropping the broke-shell'd seeds thru the fan wind, an it should quickly whittle the pile cleaner with each pass thru the edge of the air currant, into a nice pile of seed
Seen this done with many other types of seeds, and Sunflower seeds should be
much easier by comparison.
Also, have heard of crushing the hulls lightly, then dropping them into water; this allows
the seeds to sink and the hulls to float..
I'd opt for the dry method; but many factors can change one;s mind on a given day; especially if it's a large amount of seeds getting hulled, dry might be better here
@@yahoojuno - I saw a guy used such a Corona mill, a slightly hacked version, to split and dehull chickpeas. He had put a couple of spacers in between the plates to allow the chickpeas to only split, then pass through. Some crushed a little, but it wasn’t bad and it saved a lot of time on dehulling the chickpeas. Thinking of that made me wonder if the same method, just with one spacer, maybe could work to open the shell on sunflower seeds, so you could rinse or blow them off... Would have been cool! ☺️💚🌱🍀✅
buena explicacion gracias
you're welcome
use a coffee filter
Great video, thanks! But... if you grow your own sunflowers and harvest the seeds, how do you get rid of the hard shells so you can start the soaking process??
I was using store bought seeds; I've heard some people lightly crush the hulls, then put them in water and the hulls all float up and the seeds stay down.
I knew a seed cleaner once, and whatever seeds he needed to clean, after they were lightly crushed (so they'd separate) they would drop scoop-full's through a small fan's jet stream, till they were falling into separate piles. This method took continual (slight) re-adjustments, but worked great. There might be something online about cleaning seeds using fans; good luck
Can you also use a food processor to grind them?
I wish...
maybe I never figured it out right; but not to date.
thanks for asking
actually yeah!! If you make sure it processes all of it, it works pretty well
great camera work
Thank you, appreciate that
Good information I have a question: I saw that it immerses the seeds (or even almonds) in water and dehydrates them, it would be a kind of "malt" ... but what is the purpose of this operation in the extraction of the oil ( in general) ? Thank you very much
If using Almonds.. for instance they might be possibly a year old, and maybe as hard as a rock (figuratively)
The one to two day (time for larger seed) soaking softens/ awakens/ activates enzyme life amongst many things.. at this point instead of oil in the nut, it would be moreso a white 'almond milk' inside..
With the slow-low-temp drying back for the general next couple days, the nut now lightly shrinks back into a rich (much softer flesh) oil filled nut.
At this stage it can be put through a small hand mill (basic grinder) 2 X.. and it is now literally Pouring fresh oils.. grab a handful and squeeze, and large amounts of oil will literally pour forth from every part of your hand it can escape from: )
A more simplistic method might be to use some rocks to mash up the Almonds.. put the fresh mash into a piece of material and wring forth your new precious oils.
@@yahoojunoThank you very much
Thank you.
Actually the fresh oils are the by-product of a process gone right: )
The process of 're-naturing; revitalization; re-ripening, and what some might consider activating(The dormant hibernating seed)
In general this simple process is valuable (for me) to bring the more acidic (asleep) seed into an Acid-Alkaline Balanced food digestibility for myself.
By eating foods that complete me, my body stops craving 'food'
and I sleep much better and think clearer, longer.
Back to the question at hand
I would consider it a form of malt, but my studies of malt definitions are limited right now.
I feel the person(s) who have the greatest oils & fats, have access to the Greatest Non-Dairy Ice Creams, Milks, and Cheeses... it's about figuring out the recipes.
When I search my mind for foods which I want to share with those who are nurturing the growth of their young or healing loved ones, I consider this type of renatured nut, as a potential substitute for the very same nut, but in a hardened acidic form.
Seeds basically use higher forms of acidity to 'naturally' preserve themselves..to survive.
And I remember hearing (old shows) when needing to eat more acidic foods, that a person should
chew them super well;
don't eat too many at once;
and to eat them along with other foods that can help them to digest.. like enzyme rich vegetables or salad matter.
The process is good to learn the variable natures of what true ripeness, are. Because, it's simple to soak, then lightly dry back, then simply eat and share.
Good fortune with everything.
You're very welcome
seeing u soaked the seeds till they swelled, wouldnt a lot of that u squeezed out be the absorbed water? thanks thou Im going to try this some time
You would think it would be water, but there is Zero water, only pure
beautiful golden oils. You will be able to easily tell; water will sink
to the bottom, oils to the top, with clear visibility of separation.
A funny thing, after the Sunflower seeds have been 're-natured', they
now press a whopping 22% more oil! : ) And, that re-ripened oil is now
flourishing with Enzymes (Living oils!)
Sir, is it dried or fresh seeds ?
Apologies for the delay; in regards to your question, I've been starting out with dry sunflower seeds (the way you get them from market)
Nut and seed sellers (Most anyway) dry their seeds and nuts so they stay preserved longer. When a nut or sunflower seed is dry, the enzymes leave, the seed Acidifies (AS A NATURAL PRESERVATIVE) and the golden oils turn into a hard waxy fat, for storage longevity.
BUT, I use this process with fresher seeds too; you'll find
"the fresher the seed, the less time it needs to soak, and awaken".
Using an Almond as an example, while the seed is soaking, I'll periodically pick one up and break it Or bite it in half.. and I'll be able to see if it's done soaking, by the water mark striving to reach the middle. A lot of books say soak your nuts for 'this long', or for 'that long', but in reality, simply break the nut in half and let your simple observations be your guide : )
Also, I sometimes do 'multiple ripenings', meaning, after it's been soaked, and then it's dried back, I sometimes let IT GO PAST THE RIPE OILY STAGE, and continue to dry even more... THEN, I'll soak it AGAIN, and this time, because the seeds are super fresh from their recent ripening, instead of 10, 20 hours, or even 2 days soaked, the seeds might only need about 3 hours for the moisture to reach the center of the nut.. and then I let it Cure/Dry/Ripen again for it's normal amount or drying time.. as that slow drying is like I'm making the nut riper and riper and riper : ) What I like to call "the infinite cure". I hope this answer reaches you.. I gave you the long version answer, not only because of my delay in getting back to your question, but also because longer answers such as these can probably help others to better understand these processes as well.
Thank you for asking Modal Skill, and also
thank you for your patience.
Wishing you wellness and success
Upload sunflower oil making in Telugu
Have the shells been removed before grinding?
yes
Did you get the seeds from your own sun flower plant or buy the seeds from a store?
These were bought; I've been wanting to grow them..thank you (for the reminder to get out and grow more)
will this work with sesame seeds?
I haven't worked with Sesame seeds for a long time..
I think they were too small for these grinders and simply came out the end whole
Hi yahoojuno, how can I contact you?
why sprout them first
Using the sprouting process activates (awakens) hibernating seeds; turning them into little ripe packets of food for the tiny little growing seed.. within the seed. Acid-Alkaline-Balanced oils are obtained from Acid-Alkaline-balanced nuts : ) Sun flower oil in stores is White-ish.. the activated Sunflower oils made this way are Golden : ) and one is ripe : )
See "hydraulic oil press at 1500rs" so easy ......
Thank you for sending that video with the bottle-jack-press! Be well, Robin
corn grinder i thi,,
Old, but... Yes, it is a grain mill, originally made for making corn flour. 😊
just scale the process up and then you will have a bio diesel production plant, and be able to run vehicles on green environmentally good fuel !
Good point b57ecv, sounds like a great thing to do; I would love to see that happen some day. Thank you
the screw at the base, is to stop it slipping sideways, when you turn the handle. sometimes, the simplest things for some, can be the most baffling to others. like, press the colon key. WHAT ? what the hell key is that, where do i find it. hey kid, come earn your keep, show me how to find this. bloody techy nerds their breeding these days. but ask them to fix a sink or hang a picture, bloody useless. do you think i could get gabbys part ?
a lot of people think learning this is pointless. but, what will they do when the shit hits the fan, and their new umbilical cord wont work. try eating your smart phone