Great video as always. Just a tip, when you get to the last bit of tallow and water, pour it into a jar put the lid on and place it in the fridge, but upside down. That way when it sets the tallow will be at the bottom of the jar and the water at the top, so you can just unscrew the lid and pour out the water.
I render my own beef Tallow for years, your video just came a cross my feed, so I watched. You did an excellent job on teaching people how to do this the proper way! Great Job!
Quick tip, when you get to the last bit of separating, pour the tallow/water mix into a jar. Put it in the fridge upside down, once the tallow has set, turn it correct way up and the tallow is at the bottom and water at the top, remove the lid and pour out the water.
This video was AMAZING!! Rendering tallow is a long and difficult process! Thank you for sharing your tips and tricks. It's greatly appreciated. I subscribed!
Just found you! I am thankful!!! I rendered tallow to make soap once myself years ago. It is a process! Thank you for your clear directions! Just keep being you!! You have a new subscriber who cares!!!! Laura
This was a long video but it didn't seem like it. You cut to the chase and gave important tips. You also answered my question about the addition and release of the salt. Excellent! Thank you! This was a long process but you made it fun to learn! 👍😊
I’m enjoying this video so much! I rendered beef fat for the first time last night (before I saw your video). I definitely should’ve waited longer before I started straining. What I found funny this morning was realizing I had dreamt about rendering fat all night long 😊. I dreamt about all the things I was going to make with this beautiful fat. Weird I know. Keep up the hard work!❤
Why do I find her so funny? Boy I loved watching this. I'm surprised I've never heard of this channel but everyone I know will now know about this channel
I really love how you use simple knowledge that we learned in school to create a beautiful product. The thought of clarifying the fat was incredible scary to me for some reason and now it is not. Thank you
“Didnt die so that’s good” 😂😂😂 Fellow Alaskan here! Thank you for saying the time frames! I was panicked cause it’s been 6 hours and I didn’t think it would take this long! No one else explained the timing. So thank you!
Holy wow! I'm impressed! For a normally, self described "impatient" chickie, you really hang in there with this process and the result is amazing! Watching you go through the whole process, I have to confess that the only really scary times were taking the open top bowl outside. Those steps would make me leery of slipping & getting covered in liquid on my way down!! (That IS how my life goes though) 😖 Minnesota gave me my love of all that extra freezer/quick fridge opportunities. I'm gonna have to watch it again to make a list of all your "technical terms". Things like flibbity-floppity, schmoo, etc. You've added these to my favorite: BAH BAAAH! HUGE project, but I bet your soap is wonderful!!! ♥️ Fun video. Thanks!
Thanks Miss Sandi! I did say a little prayer every time we carried that bowl of boiling oil. Ha! The process is pretty simple, but takes a long time. Must of it is just waiting though, for it to heat or cool. I’m here if you have any questions. 😘
Time intensive but the result looks really good! Love learning new things. I watched almost the whole video in 360p too lol before HD was done processing, I liked it that much.
Wow! You are impressive. Thanks for your dedication Matt. 😊 I’m glad you enjoyed it. I should probably be more patient and make sure it’s done processing before posting. 😬
This is a really great website. I've been watching homesteading websites for years on RU-vid and I really love these guys, they know what they're doing and I love their personalities. You should try their homemade ginger ale recipe.
@@ivettetrejo7520 I’m so glad you found it helpful. I know…it takes such a long time doesn’t it? Worth it in the end I think though. Especially if you can get the fat for free. 🫶
Hubby raises cattle and you’d think I would’ve jumped on the tallow wagon years ago but doing my first batch very soon. That’s how I found your channel! The processor we use, gladly gave me 25 lbs for free. She said I can get more but my research shows this should be enough for awhile. We’ll see!
That’s an amazing process! I never thought of people in Alaska using the out doors as a refrigerator!!! 😂 I’m a Florida girl and it’s been cold for me here this winter. I Love my Down Coat! Peace
Healthy stuff if yall didn't eat the flour and sugar, youd be super humans, im eating Ketovore now for only 3 months , off insulin and BP meds, down 38 lbs, wished I'd known the value of healthy meat and fats when I was 30, back then eating this fat was said to be deadly, truth comes out its not the animal products,it was stuffing with plants,grains,roots and sugar that made me so overweight and sick, good video, I just got a case of freah beef fat trimmings
I purchased grass fed Buffalo tallow, I was intimidated to embark on this process but you have given me courage, thank you. I am rendering it down today. I just found your channel today and you have a new subscriber ❤
Thank you so much for this thorough video! I have watched quite a few others, and they all left me with unanswered questions and a lot of what ifs. You answered every question I had and then some so than you!
@@FlatTireFarmHomesteadingAlaska happen to know a good place to find leaf fat? I don't have the privilege of having a lot of farming friends that raise their own cattle.
@@Gardenofme83 not really…you might contact the meat processing facilities around. There are very few unfortunately. Other than that, you can purchase beef fat at the grocery stores for about $3 a pound. You might try 3 bears.
Your video was very helpful. Have 15lbs. of tallow on the wood stove now in my workshop... wife doesn't like me "messing up the kitchen" much. LOL I've used lard for deep frying, but I'm told tallow is better... gonna find out real soon.
Hey friend, I’m glad you found it useful! I’ve not mixed pork and beef. They will end up with different textures. Pork can sometimes be a little bit tricky in that different breeds of pig will create different textures of rendered fat, or lard. I’ve rendered down regular commercial grower breeds and their fat comes out soupy no matter how many times you render. It just doesn’t have the same structure as tallow in any way, shape or form. And I’ve also rendered down our own Kune Kune Lard and it comes out beautiful and hard. Not as hard as the tallow though. I would never mix them, just because I want to have an expected consistency in the end. And if it always comes out a mess, I’ll never know if anything went wrong. I do, however, render all of my fat this way. Tallow will always come out hard and white like coconut oil in the end when it’s done, right. Lard, as I said before, it can come out many different consistencies when finished. I do find this way to be the best way to ensure there’s no water in the finished product. Simply, because when it’s in the melted stage, you can clearly see the division between the fat and the water. In all other methods, you have no idea how much water and impurities are still left in that in the fat. I hope that helps. Don’t be afraid to ask questions if you need help. I’m always here. Good luck friend.
Hey Miss Donna! I was so happy when I found this method. Before, I had rendered it down with water and cooked and cooked and cooked it out forever and a day until it was so over cooked it taste rancid just because I was terrified there might still be water in it. Then, I decided to do the no water method and was so upset at how bad my house smelled after cooking down the fat without the buffer. This method is by far my most favorite. And it’s really easy to make sure there’s no water left in it. You’ll have to let me know how it goes. Have a blessed week friend.
This is a great video, I just got through doing the rest of my beef tallow, and I think I did just fine. I use my tallow for soaps, but, sometimes I cook with it too and I did it just the way you did, about 3 times and it turned out good, I let it sit out and let the fat come to the top, but, there was very little water left in the bottom, but I should've put a little more water as you did, so, there still may be a little tiny bit of water in it, but, I store it in fridge anyways 😊. Thanks for the video.
Thanks friend! I’m glad you enjoyed it. My first batch of soap from this tallow is almost cured and ready to try. I’m super excited. Have a great weekend and thanks for watching.😊
In the next month or so, I’m hoping to start a soap channel. And all my free time…ha! I’ll make sure to make a community post when that happens. But I did do a short soap making segment in the middle of this video ⬇️ starts around 17:45. Be blessed friend. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TAAEBVWiGXY.htmlsi=mmPDnBrEd0SkrlzA
Thank you for a informative Tallow rendering video!! I just subscribed and I feel like an expert now. Looking forward to trying this out, my grass fed tallow should be available for pickup end of January 2024!!!!🎊
Ok I have a question; so on the very last round, can you not just melt the chunk of tallow down on low heat with no water just to pour it into the container that you are storing it in?
Yep. You can absolutely do that. It also gives you an opportunity to double check that there’s absolutely no water that separates out at the bottom. Great job!
Yay!!! I’m so glad you enjoyed this. The tallow that I rendered in this video is still perfectly shelfstable, and has been at room temperature ever since. I’m so happy with it.😊
Lard is from pork... tallow is from beef. They can be interchanged for some things. I'm not a pastry chef, but I don't think you'd use tallow in pie crust, just lard. Rendering lard is a bit more exacting, but certainly not difficult.
Hello friend! If it were me, I would definitely render it because I’m always needing it for soap. And I can heat it on the woodstove for free. If you figure it might be about 10 pounds or so, it’s still probably worth rendering even if you weren’t going to be able to use a free heat source. If it’s less than 10 pounds, I probably would just try to vacuum seal it and leave it in the freezer until I had more fat to render with it. I hope that helps. I’ll be happy to answer more questions if you have them. Have a blessed weekend.
Fried into cracklings those bits make good people snacks. 😊 I just recently used my tallow that isn't for cooking to make soap. One batch I rendered twice so it could also be used for body butter. I'm in Fairbanks and I get beef fat from Safeway.
So down to earth, background, The young lady , love the studs, so glad to have found you. We didn’t want to borrow money to build our house, we did as we go while raising three children, took almost 25 years which means no mortgage no debt, didn’t make a lot of money either. Both of our salaries amounted lower middle income bracket. Our children are now ranging 44-38, living very successful lives. It can be done if we are willing to abstain from keeping up with the Jones’s mentality along with other reasons. Do I want other people to live and endure the guaranteed life of hardships like that, ABSOLUTELY NOT!, it wasn’t easy. But with tremendous blessings from The Lord of Heavens and the Earth He brought us through till now as we approach close to 70s, BLESSED. I applaud this young lady how she lives, God bless you.
I pray that you will grow in 100s and thousands of subscriptions, people need to learn from you, we will check your show always if we need info in the area of your expertise.👏👏👏
thanks for the video. When removing the tallow from the stainless steel bowl, is the tallow frozen? is it easier to remove when frozen? I struggle getting the tallow out of the bowls and usually make a mess
@@davidrod1969 it’s just cold, but not frozen. I don’t want the liquid underneath to be frozen. The flexibility in the bowl makes it much easier to pop out. But it’s definitely not a super clean job. Ha!
This was so informative and entertaining. Can the water in the bottom be used for anything so it's not wasted? I've never rendered fat, but want some for skincare so I bought a jar of rendered tallow grass fed/finished from a health food store. I'm going to do this process on it.
If you didn’t add the salt, you could use the water to feed the dogs. All that connective tissue gooey water would be good for them. If you used a high quality salt, like Redmond’s you could make ice cubes out of the water and feed chickens the cubes on a hot day. Good question. Made me have to think about it. Ha!
My fat erupted while rendering. Yikes! It went all over. It happened while stirring it. Do you know why this happened so I can keep from it happening again. It’s happened once on the stove top and once while in the crock pot.
Oh no! It might be because the bottom half is much hotter than the top half. And it’s creating kind of a pressure underneath. When you stir it might be releasing that pressure. But, it the crockpot…that doesn’t make sense. The only time I’ve ever had something like that happen is when I let the fat cool because I needed to take a break from cooking, As the fat on the lip of the pan cooled it created a seal with the lid. So then, when I started heating it back up again, it essentially became a pressurized container until the top blew off and hot fat went everywhere… It was probably one of my worst disasters on the woodstove. The worst part was our floor hadn’t been covered yet, and it was just still OSB. I scrubbed it for hours! So I guess my question to you is, are you keeping a steady heat, or are you turning it off and letting it cool for a while? If you’re keeping it a steady heat, I would suggest during it more often. And if you are turning it off and then heating it back up later, I would say that at the beginning you really need to stir it a lot so that that heat doesn’t concentrate at the bottom of the pan. Other suggestions would be to get a bigger pan, or maybe your heat is too high to start. If you find it, it’s erupting at the first rendering it might be that the water is boiling too much and it’s pushing the fat up and over the top of the pan…? I’m not sure if my answer was very helpful. Don’t be afraid to give me a little bit more information or ask more questions. I’ll help however I can. 💕💕
I am wondering why when the water and oil separates and the oil cools wouldn't be better than the subtle motion when you the pour off the fat when it's melted? Wouldn't the two reincorporate a little together. Does the water clean better that using no water and pouring through fabric or paper filters? Thank you for a great video your clear and enjoyable to watch and listen to and don't over explain!
Good question about the filtering process. When you are rendering down Tallow, it isn’t just a particulates that you’re trying to get rid of. A filter will capture the particulate, but what you’re also looking to filter out is the connective tissue that has basically been melted when you cook your batch in water. All of connective tissue melts down and gets captured in the water. that’s why filtering will not create as pure of a product as if you use water. Hope that helps. Be blessed.
You’re the only video I’ve seen process it this many times to get really clean tallow. Was wondering if this helps with smell? I just bought some whipped tallow already made and it didn’t have any smell. I want to try and make this myself now. Thanks for all the detailed info! I subscribed!
I’m so glad you found it useful! It will smell better and better each time you process more gunk out of it. It will however still be animal fat scented. When I use it in soap, it retains no animal smell whatsoever. But it does undergo chemical change in order to become soap, so it’s not really fat anymore and is not an equal comparison to whipped tallow. I’m curious if the product you purchased had any deodorizers added. I know store bought lard does. I’m interested in how your adventure turns out. Please come back and let me know if you don’t mind. Be blessed sweet friend. 😊
Okay, now that I’ve watched through its entirety, what a fantastic tutorial! You explained it so well, especially my question about what happens with the salt. I did have a question that you may of answered but I missed-to alleviate any “beefy” smell, I should clarify as many times as possible? I will likely start off using it in cooking & baking and want it pure & unscented as possible. Another question-Does the size bowl, especially diameter & depth, matter when cooling down the tallow from water? Thanks so much!
Hey friend! It doesn’t really matter. But I like to use a vessel that can flex a bit so that when its cool, it’s easier to pop the tallow away from the sides. The large stainless bowl works well because it can handle the heat and can flex a bit. In a pinch you could use a metal pot, but you’ll have to dig down the side of the cooled fat to pop it out. Hope this helps. 😊 Good luck friend.
Can u do the clarification process with bone broth tallow that forms when making bone broth ? Is it ok to do this? I did!! Thinking it was ok!!?? Made tallow balm and it’s wonderful on the skin? Processed it 2 times but I think I would do it more times next batch. This video is full of information and really enjoyed watching it. Hope u have the time to answer this. I will be watching your channel from now on. Thank you
@@FlatTireFarmHomesteadingAlaska so u think it’s ok to do this with tallow from bone broth. Some people say not to because of the water but U clarify with water!! New to all of this so would appreciate ur opinion thanks
@@theSharondun if it comes our all hard and white in the end, I don’t see an issue. Because you are cooking it with the bones, you might end up with a more beef scented tallow than without. But, if it’s what you have, no scents in wasting it. 😊
Hey friend, I’m sorry to hear that. The best way to get the least smell starts at the very beginning get all those little meat pieces out. I found that using leaf lard tends to be easier since it has less muscle connections. I use this lard for savory cooking and soap and the fat smell doesn’t seem to affect the taste. Be blessed sweet friend.
How long do I cook it for on the second and third cook? I am on number 2! Oh I just watched your video again and see that you said about an hour. Thank you ❤
I love the way you explain how you do everything. Your choice of words are great. It makes me laugh 😅. Don’t change anything. Keep the videos coming. It was 45* this morning at 7am and now it’s 62* @ 9:20am. Have a great day. 🦩🦩🦩🦩🦩🦩🦩
You have an Eagle eye friend. It’s my favorite knife. Wooden handle, straight edge and it has a rooster engraved in the blade to boot! Mr. Reeve is always sharpening it for me. It knows no limits! Ha! I get we could get the brains from sone friends that have cattle. It’s on our list to do…a very long list however and it’s not at the top. 😊 I’m going to get a highland skull with the big horns (like on Boss Hog’s car) to hang over on garden gate header! That’ll look cool, right?!
Hey friend, it is water free after even the first round. The multiple rounds are not to eliminate more and more water, bur more and more of the impurities( broken down convective tissue). So, the more rounds, the cleaner the final product. I hope that answers your question. 😊 Be blessed
@@FlatTireFarmHomesteadingAlaska thank you 🙂 Will start my first round of tallow at the campfire soon. Cracklings first 🤤 Cheers from Germany to your beautiful hide out in rural paradise!
Hello, this is my first time watching you. I am impressed and happy I found you. I had to stop in the middle of the video because you keep saying “shmoo”. I use this word to call my dog when he is not listening. “Come here you little shmoo”. I remember a character on the cartoon Popeye. It was all white with no shape really. I thought that was Shmoo. Do you know where this word comes from?
Ha! Glad you found me and enjoyed the video. That's a great question, I think it just came from one of the wild goose chases in my head. Ha! Sorry I don't have some cool reference for you, be blessed friend.
Hey friend, I don’t make pure tallow soap, but Bumblebee Apothecary does and she renders similarly. She’s a nice lady and a good teacher Here’s her video link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Q4w5lSTIFJQ.htmlsi=-Vf9Z7rXaqFXgOlN
@@sabx345 hey friend, I should be starting a soap channel sometime soon here. In the meantime, Marissa does a really great job of explaining how to make a pure yellow soap and she renders her fat similar to me. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Q4w5lSTIFJQ.htmlsi=p6A8BTOk8UmQZ6A5 Be blessed. 💕
Hey friend! I don’t usually make pure tallow soap, but Bumblebee apothecary has a great video and we render similarly. Here’s the link. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Q4w5lSTIFJQ.htmlsi=oCWFNVSMx8qvntTg
@@deborahhodge3186 I normally put it in 2 gallon square buckets to save for soap making, but for the purpose of this video I wanted to put it in jars so you all could see it cool and harden. Those jars I just put in the fridge and use for cooking and I get it out with a spoon. Be blessed friend.
I just stumbled across your channel and this was the first video I watched. You gave a lot of great info that I didn’t see in other rendering of tallow videos. Thank you so much! Quick question. Where are you from? I’m originally from eastern PA (PA Dutch country) and haven’t heard anyone from outside the area use the word schmutz (sp?). I no longer live in PA but it was nice to hear a bit of home.
Glad you found us! We are lifelong Alaskans building a Homestead on 40 acres of wilderness. But my parents were from Cape Cod, so that’s a little bit closer your way. 💕I kept their “idear” “pocktbook” and “yesta’day” and maybe schmutz. 😊
It’s from a restaurant supply store. I bet Farina’s has one, but I bet they want your first and second born child for it. Ha! I think I found a similar one on amazon. I’ll have to check. I think it’s 20 quarts maybe? Ok I over estimated. Ha! It’s only 13 qts, but a decent one is only about $30 on Amazon. I looked around a bit just now, but of course they can’t ship the ones I looked at to Alaska. I’m sure you are not shocked. 😊
Hey friend, if you mean the final pour when I strain it all through the mesh colander. That’s because we live off grid and I don’t have running water or hot running water. So washing a cheesecloth is extremely difficult without copious amounts of boiling hot water. It would just get ruined. And I would still have to do the rendering process with the water because the cheesecloth isn’t gonna get all the impurities out. The process of the oil separating with the water, then cooling will pull out the impurities better than a cheesecloth will. Thanks for watching and have a blessed weekend.
Hey friend! Great question…not very long. I learned the hard way. It turns in just a few days. I’d go no more than 3. I also have to consider what was going on with that fat before it got to me. Because it’s fat, it might not have been kept cold for as long as if it was meat to be sold for meal consumption. Maybe just hung out at room temp for a bit. Depends on the source. I always just keep it frozen and cut it as it thaws. 😊
Hey friend, We use Redmond livestock salt. We buy it in bulk and grind it in a spice grinder. It’s way less expensive than Realsalt. But you could just use regular table salt too.
@deborahcoville-rayner4873 I wish I did. I’m currently experimenting with soap recipes to make a great goats milk bar (tallow included) Bramble Berry has a lot of really great resources and videos on their channel for soap making and recipes.. They even have a 4 part series on beginning soap-making. Most people don’t make soap with just one type of fat, but Bumblebee Apothecary channel has a video on a pure tallow soap. She’s great and renders fat similarly. I’ll get you the link to that video.
I ordered beef tallow from a farm and was expecting it to be solid white (for making cosmetics) but it is a sort of yellow slush. How do i get it to be a solid white? Mine doesn't even solidify at room temp, it's complete slush.
Yikes! I’ve had lard like that but not tallow. If what you bought was supposed to already be rendered, it might have water trapped in it. I’d heat it up in a glass container and see if any water separates from it. If water separates, pour off the oil like i did in this video and see what you end up with once it cools. If no water separates, then you might just have ended up with something you can’t use for cosmetics, unfortunately. Let me know if you gave more questions. I’m happy to help. Good luck friend. 😊
@@FlatTireFarmHomesteadingAlaska Yes they said they rendered it "once" but there is still water. Right now I heated low on stove and added salt. When it cooled down in the fridge it was pure white and hard. Did it work then? Or do i have to pull the tallow when it's liquid leaving the water behind? Thanks SO much!
@instar6427 Man, I’m so sorry that they gave you tallow with liquid in it. That would’ve gone rancid very quickly. It also means that you paid for water. Sad sushi! When you take the hard white tallow out of the fridge and separate it from the water, see if there’s that brown scum at the bottom of your chunk of solid fat. Scrape that stuff off. If there was a bunch of it, you could render that tallow again just like I did in the video by adding salt and water heating it up and then letting it cool. Just like you did to get the water out of this batch the first time. If you’re going to use this tallow for cosmetics, continue to do that process until there’s no brown scum at the bottom. Let me know how it goes. I’ll keep watching for your comments so I can answer your questions if you have any more. If you’ve decided to use that tallow dress for cooking, it’s probably fine in the state it’s in now as long as you scrape the scum off the bottom.
@@FlatTireFarmHomesteadingAlaska Yes i checked the bottom for brown just like you did and there was none, it's just pure white. But the outside of the tallow "brick" is slimy, that's normal? Do i dry it off with paper towel? I think I got it now, thanks for your help. I tried googling and there is NOTHING about this haha.
@@instar6427 I’d wipe all that stuff off, take your brick of tallow heat it back up in the microwave in a glass container and pour off the oil, making sure that none of that liquid gets into your tallow. If there’s any water left in that tallow, your tallow will not be shelf stable. If you don’t want to heat it back up, I would just make sure I scraped all the surface of the sides and the bottom and throw the scrapings away. But heating it up to make sure that there’s no additional water trapped in the tallow is going to be your best bet. Especially for the use that you want it for. You’re right, it’s so difficult to find good information. It’s one of the reasons why I did this video. It took me a long time to be able to render tallow that didn’t come out a mess. I’m so glad I was able to give you a hand. Thanks for reaching out. Be blessed friend. 😊
Is shelf stable once you go through the full rendering process, if you pour it into jars when it’s hot and put a new lid and ring on it, it will heat seal itself. I wouldn’t not pressure can this without risk of multiple failures and turning the inside of my canner into a grease ball. Ha!
So I did one rendering of my beef fat and jarred the tallow which is kind of soft at room temperature. I want to do several clarifying processes now. Can I just melt it down again and add the water?
Absolutely you can. 😊 it can be soft if it’s really warm where you live like 80° at room temperature. But it can also be soft if there’s still some water left in it. Come back to this comment later after you render it down a couple more times and let me know how it works out please. Have a blessed day friend.
Thank you. I’ll let you know. We (Pennsylvania) aren’t as cold as you are, but we’re sitting at 20 degrees and expecting 4-6 inches of snow overnight. By the way, you got a new subscriber and I’m happy to be here.
After melting it again and then pouring it in a measuring cup to let any water settle before putting it in my final vessel, I let it set for 10 minutes in that vessel (4 cup glass measuring cup) and still no water separated. I called it done👍
I didn't know about 2-4 times rendering. I tried my first batch at the end of Sept. It's been kept in the fridge until now (Nov 22) Do you think it's safe to start scraping off the gunk and keep rendering or do I need to throw it out because maybe the left over goop tainted it?
Hey friend, I think it would be just fine especially because you kept in the fridge. And if it’s working for you now, there’s no reason to change what you’ve already done. Are you noticing any problems with it, or have any concerns about it?
Hi there! This video has gotten me through my first ever rendering and is awesome!! However, I have a small concern... in the video your tallow looks hard - mine is solid but still seems a little soft and can be easily broken up by hand. Is this normal? Any advice to get it harder or is it ok to be this way? I've rendered it 4 times now. Thanks so much!
@@AmandaKing-m6s I found that some tallow is softer than others based on what season the cow was butchered in and what they were eating. The same as true for lard. As long as you’re 100% sure all the water is out of it then you are good to go. It will be perfect.
@@AmandaKing-m6s if it doesn’t get all the way hard, it’s still safe, but keep in mind that some of your recipes may be relying on the hardness of the tallow to create the right texture. Using the soft tallow for soap will be no problem at all. But it might affect the hardness of your balms.
@@AmandaKing-m6s I did find one batch I made where it started to emulsify. That’s where the water and the fat tried to make its own homogenized suspension. So, when it cooled, it was a sloppy mess. I put some in a glass measuring cup and heated it until the tallow melted, and I was able to see that there was still a little bit of water left in there. Now, I always always always melt it down at the end and let it separate in a glass container and only pour off the oil into my final vessels. That’s how you can double check if your batch has any water in it. 💕💕
Theoretically yes. But it’s the meat in it that really impart the flavor that most people are trying to get rid of when making tallow. You likely will end up with so many impurities in your tallow that it might be unusable. It’s definitely not something I would recommend. But you could always experiment and see if it works out. 😊
@@lisahansen6014 I’ve never tried to use kitchen scissors before, but that’s a pretty good idea. I always use a knife. And it’s always the most cumbersome part of this process for sure. I recommend getting an audiobook or turning the radio on while you’re cleaning up all the pieces. To get the best product you want to get all of the pieces of meat and connective tissue out of that fat. Good luck!
I have rendered tallow and clarified it four times now. There was a little spot on the bottom and the water was mostly clear. My tallow does not look as white as yours does. It also still smells like beef. Did I render it down too long at too high of a temperature? My cracklings were crispy when they were removed from the tallow at the end of the render.
@@LadyPeter sometimes the color is depending on what the cow has been eating. And also spring grass will cause the tower to be a little bit more yellow than fall grass. I usually don’t render the bits all the way down to cracklings The longer they cook and get crispy, the more it will impart that taste. Hope that helps. 💕
@@FlatTireFarmHomesteadingAlaska YES, it helps a lot. I no longer feel like it looks like pink mold in my shower. As for the flavor, oh well maybe essential oils will work with it.
@@FlatTireFarmHomesteadingAlaska Well the smell decreases with each clarification attempt. Maybe, I’ll just do it one more time. I can always use it for cooking.
Thank you so much for this! I want to render some for soap making, and have it ready while I'm saving my wood ashes for the lye water. Now I feel confident that I know what to do!