Vegetable Oil (Homemade Cold-Pressed from Seeds)

Name: Vegetable Oil (Homemade Cold-Pressed from Seeds)
Cuisine: From Scratch
Ingredients: 2–3 kg (yields ≈500–800 ml oil) Raw seeds (sunflower, sesame, or peanut)

A recipe from From Scratch.

From ScratchVegetableOilFromScratchColdPressedSeedOilHomemadeCookingOil

Vegetable Oil (Homemade Cold-Pressed from Seeds)

Nutrition (per serving)

884Calories

0 gProtein

0 gCarbs

100 gFat

0 gSugar

0 mgSalt

Ingredients

2–3 kg (yields ≈500–800 ml oil) Raw seeds (sunflower, sesame, or peanut)

Method

Clean and dry seeds thoroughly (remove debris, hulls if needed).
Optional roast: spread seeds on baking sheet → 120 °C (250 °F) 15–20 min → cool completely (roasting enhances flavor but reduces yield slightly).
Grind seeds in food processor or manual grinder to coarse meal (do not over-process into butter yet).
Use cold-press oil extractor/machine if available → feed ground seeds slowly → collect oil (first press is highest quality).
If no press: place ground seeds in cheesecloth → press firmly by hand or use heavy weight/screw press → collect oil.
Let oil sit 24 hours → sediment settles → carefully pour off clear oil into clean bottle (filter through coffee filter if cloudy).
Store in dark glass bottle in cool dark place up to 6–12 months (refrigerate for longer).
Makes 300–600 ml — pure, fresh homemade vegetable oil from seeds.