How To Make Almond Oil At Home: A Step-By-Step Guide
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Almond oil is a multi-purpose oil that is beneficial for the skin, hair, and overall health.
However, store-bought almond oil can be quite expensive, and you may not always know the purity of the oil.
That’s why learning how to make almond oil at home is a great idea. Not only is it cost-effective, but you also know exactly what goes into the oil.
In this blog post, we’ll provide a step-by-step guide on how to make almond oil at home.
Step One: Gather Your Ingredients
To make almond oil, you need raw almonds and a carrier oil (such as olive oil or coconut oil). Raw almonds are available at many grocery stores, and you can use any carrier oil you like, depending on your preference. You’ll also need a food processor or blender, a cheesecloth or strainer, and a jar or bottle for storage.
Step Two: Grind the Almonds
Place the raw almonds in a food processor or blender and process them until they turn into a fine powder. If you have a high-speed blender, you can get a smoother consistency. The almonds should release their natural oils during the grinding process, which will create a paste-like consistency.
Step Three: Add Your Carrier Oil
Once you’ve ground the almonds, transfer the almond powder into a glass jar or bowl, and add your carrier oil of choice. The ratio of almond powder to carrier oil should be 1:2 (one part almond powder to two parts carrier oil). Mix thoroughly until the almond powder is completely coated with the oil.
Step Four: Infuse the Oil
You can add a few drops of your favourite essential oil for fragrance if you like. Cover the jar or bowl with a lid or cheesecloth and let the oil infuse for a minimum of 48 hours in a cool, dark place. Make sure to stir the mixture every 12 hours to ensure that it’s well blended.
Step Five: Strain the Oil
After 48 hours, use a cheesecloth or a fine-mesh strainer to separate the oil from the almond powder. Squeeze lightly to get as much oil as possible. Discard the almond powder and transfer the almond oil to a glass jar or bottle. Store it in a cool, dry place, away from direct sunlight, and use it within six months.
