Instructions

1. Pour your sesame seeds into a fry pan on medium heat, and toast, stirring constantly with a wooden spoon, for 2-3 minutes or until they start to smell nutty. You don’t want them to go dark brown, just light brown. This helps to release the oil from the seed and give it a nice flavor. 
2. Once they have been toasted, pour them immediately onto a cool plate to cool down so they don’t keep toasting. 
3. Let them cool, then pour them into your blender. 
4. Blend until it forms a paste. We are talking a nut butter paste, so a powerful nut butter blender is best, and it may take a while. As you can see with mine, it isn’t powerful, and I had to add water which probably messed with my yield. 
5. Pour the paste out of the blender and into a deep bowl. A stainless steel mixing bowl works well. 
6. Add 1.5 cups of warmish water to the paste.
7. Mix the paste into the water, and use your hands to do it! That way, you will be able to separate any lumps. Mix until as much of the paste is dissolved into the water as possible. It should look like milk with little floaty bits of seed.
8. Next, strain the water and paste mixture through the cheesecloth or t-shirt into a glass container. It should now look like milk with no bits! If the chaff/paste left in the cloth still feels oily, then you can repeat steps 5 to 8 with the chaff. 
9. Put a lid on the container and place it in the freezer for 2 hours or until the water separates from the oil. The oil will move to the top!
10. Use your stainless steel spoon to carefully scoop the oil off the top of the water and put it in a separate jar, and store it in the fridge.