Shea Butter (Cold-Pressed from Shea Nuts)

Name: Shea Butter (Cold-Pressed from Shea Nuts)
Ingredients: 2–3 kg (yields ≈500–800 g butter) Raw shea nuts (karité nuts); for boiling and washing Clean water

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesSheaButterFromScratchColdPressedNaturalMoisturizerHomemade

Shea Butter (Cold-Pressed from Shea Nuts)

Nutrition (per serving)

884Calories

0 gProtein

0 gCarbs

100 gFat

0 gSugar

0 mgSalt

Ingredients

2–3 kg (yields ≈500–800 g butter) Raw shea nuts (karité nuts)
for boiling and washing Clean water

Method

Crack raw shea nuts → remove shells → collect kernels → wash thoroughly.
Boil kernels in large pot of water 30–60 minutes until soft → drain → cool slightly.
Mash or pound softened kernels (traditional method uses mortar/pestle) until they form a paste and oil starts to separate.
Add warm water → knead by hand 20–40 minutes → oil (shea butter) will rise to top.
Skim off floating shea butter → repeat kneading with fresh warm water 2–3 times to extract more.
Combine collected shea butter → heat gently in double boiler (below 45 °C) to melt → filter through cheesecloth or fine cloth to remove impurities.
Pour melted butter into clean molds or jars → cool at room temperature until solid (white or off-white).
Store in airtight container in cool dark place up to 2 years — pure, unrefined shea butter for skincare, hair, or cooking.