My first memorable scent of tallow (rendering it for my first time ever recently!) smells like what I know as the scent of "unscented" lotion! No wonder! Funny how the industries and their marketing has done such a great job of levitating us delicately away from our deeply connected roots.
I never wet render and have made and sold tallow for a few years now. I don't find it necessary at all and it lasts longer. No smell, but I grind the fat super fine for quicker render.
The beefy smell is actually coming from beef fat still having meat and silver skin on it. The fat needs to be clean as possible for the best finished smell. Also, grass fed will be yellow and grain fed fat will be white. I own a butcher shop and render our own tallow.
My tallow is gritty, like salt (but now salt) …when you rub it in, and create warmth with the friction. But it definitely feels gritty.. before the rubbing and friction melts it. Thank you
Same! Tried rewarming, cooled quickly in the fridge, and then re-whipped it- even as long as 45 minutes to see if the earth of friction would melt the tiny chunks of sandy feeling tallow mixed in to the whipped stuff- same thing, only slightly less gritty😢
Thx for a great presentation. I just finished the wet method for the first time, then watched you. Started with 6lbs of suet that came from beef on a regenerative farm. Not sure of the varietal. In and out of the crock pot 3 times. Each time on low for at least 2 hours. My first batch was strained into 1 pot and I placed in fridge 2 hours. When I took it out of pot it was soft and became a mash so tipped it out. It all went back into the crock pot! 2 more hours then I used 2 pots for 2 discs and in fridge 3-4 hours. My first 2 discs looked great. Still had an odor. 5-7 cups of water and 3-4tbs Redmond's salt. A little smell remains. The color is as you describe. Not snow white. 75% of this will be used to make tallow cream mixed with olive oil and maybe try some shea butter. I heard another RUclipsr explain it's a great idea to keep the rendered tallow out at approx 70° for 2 days for complete drying. I placed my discs on a wire rack on my counter. I don't want mold and in the time of writing this message, little beads of water are forming on top of the discs. I can see how letting it sit a couple of day can be of benefit. I'll keep you posted on my lotion results!
10:55 I feel like such a good student! I used my immersion blender for THE FIRST TIME today after having the thing for 4-5 YEARS bc I thought I'd needed it a few years ago. Works like a charm. I'd chopped my beef fat last night and let it crock all night on Low. Still chunky looking this morning. Ready to strain soon. Still a little nervous for filtering, but I'll definitely check back in! Thank you for sharing & teaching your ways!
Fat I remove from the cleaning process can be tossed or saved to make a candle. Can also mix with saw dust, or other type of item to make fire starters. I find many ways to use all my tallow I rendered.
I scrape Off as much as possible with a spatula or plastic scraper tool. Any residue left over on the item(plate, measuring cup, etc.)I warm up either in the microwave and soak off the grease with paper towels. After all that very little should be left. I also lay down newspaper on the counter. And use multiple paper towels as I go on top of the plates I rest my tools on. That way most excess from the pouring ends up in the garbage or used as fire starter.
I take a bucket and wash everything in it, then toss it outside, It takes several buckets to get through all my utensils etc along with rinsing in hot water. Very little fat goes down my drain. I dry things with paper towels.
GREAT video I enjoyed very much! I can only get the shrink wrapped packages of beef suet, so I allow them to sit out on the counter for about outside of the package for about an hour, then I cut it up. The knife glides through it easily cutting it up. I'm sharing this because "I" would make a gigantic mess if I used my immersion blender! Oh, my, would I ever! Lol!!! I have that 'knack!' Lol! LOVE all your suggestions and I learned about purification from YOU! Thanks! I didn't know about the extra step! I use my tallow for cooking, but I do dip into the jar to dig some out (I've bent spoons my tallow sitting on the counter is that hard!) and I'll still rub it on my hands for lotion! No odor, even without the purification process! If there was a slight odor, I've grown accustomed to it and it doesn't bother me at all, and no one has ever scrunched up their noses at me or found me offensive smelling...yet! Lol!! I do enjoy your videos very much! Thank you dearly!!!! You're a gem and have beautiful children!!! Mine are grown and married with children of their own, my grandchildren now! 4! Wow! How FAST the time flies!
Thanks so much for this video! I was wondering about the salt being left in the tallow but all of the information was excellent. And I really liked your tip for speeding things up at the end. Thanks again!
Thank you. I wondered about the crock pot lid. I mentioned on zoom to some friends that during the pandemic I was trying to learn to render tallow. A friend surprised me with home grown grassfed beef bones. I rendered tallow following your recipe. I rosted slow for first render then took the rosted bones to make bone broth and when that cooled took the tallow from that. I did two of your purification methods and it is beautiful. I did not purify what I wanted to cook with and it does have a beefy smell. The rest is pretty oder free. It is golden when melted but whiter when solid. Tried your recipe for whipped balm and added some stress free aromatic oil I had here and it came out marvelous. Still will be ordering from you because he only does one to two cows a year. I really have a hard time here finding someone to get the fat from. Its a very regulated state.
I just rendered my first tallow this week and used kauai grass fed beef. I did the immersion blender trick before i saw this and it worked great. I fed all the leftover chunky small grisly bite to my chickens and a bit with the dogs. Everyone was stoked!!
Thanks for all your videos! Thanks to your tips I successfully made tallow… now to try the purification step with salt water to see if it will be less smelly for body cream & candles
Is there a measure of how much water and salt to add per pound of fat? Also, how do you know when it’s done on the crockpot and also done drying? Thanks !
I know much of tallow information seems to be "old wives' tales". I've heard that rendering without trimming off almost every ounce of the meat can/will cause the tallow to take on an odor, even after purifying, because the tallow is cooking the meat inside. Thoughts?
I just rendered my first round of tallow and I'm not a fan of my house smelling so strongly of beef haha. Is it okay to use the crockpot outside next time? It is winter, and I don't want to ruin anything, but I can't stand the smell.
How do you make absolutely sure you don’t get water in the finished product? I’m currently scraping any uneven areas off the bar but it makes me nervous. Do you ever blot it with a cloth?
What do you do with the cheese cloth after the filtration process? Do you just throw it away and get a new cheese cloth for secondary filtration or can you clean and reuse?
Wonderful video! I'm going to be rendering tallow for the first time and will be following your videos as I go. This particular video answered questions I didn't know I had, but definitely needed to know. Thank you so much!
Hello Marisa, you are slowly turning me to a tallow believer...however, one key question...what if I don't own a crockpot, can I use a regular pot to render?
If I’m making soap or skin care products and I don’t have access to grass fed beef is there a way to purify it so that all the impurities will come out and be nontoxic or just as good as grass fed? I called a lot of butchers in my town and the only way to get grass is if you basically buy half of a cow !
Thank you. My first time and you led me through it. I had big chunks of leaf fat, so I used the immersion blender method....worked beautifully. When I went to pour the final product into my mason jars, I couldn't see much water. to be sure, I tossed the last little bit, because it may have been water. I've watched your other rendering videos...such valuable info. God Bless you and your family.i
So I ended up with waygu tallow. I completed the steps to purify and started my steps to make lotion. I set my bowl in the fridge to let it firm up and it does not. It is similar to a runny hand lotion consistency. Not sure what I did wrong. I used olive oil and my essential oils with proper measurements. Or is it because of the type of fat I used?? 🤔
HI! I just found your page! Love it. I am in the process of making whipped tallow balm, I followed your steps, but I think I used too much olive oil. Another video (not sure what page) stated to use some arrow root powder to absorb some oil. I’ve been whipping it for a while and it doesn’t look nice and thick like yours. What would you do if your balm isn’t “thick” enough? Thank you!
Thank you sharing all this information I have a very important question and this is bacteria, mold, contamination on the shelf love of Products body products like body cream etc Do we need to add any kind of preservative? And if yes what it will be ? I understand if the product gets in contact with water we must preserve some way or other, there is bacteria, mold that we can’t see. Can you make a video about this? Or just answer my questions. Thank you
I live off-grid. There isn't a way for me to use my crockpot for that length of time, do to power restrictions. Do you have stove top directions? I have been binging your videos. I used some tallow I purchased for the first time last night. Tallow is fabulous! Please advise on how I can render on stove top. Thank you.
Low and slow I would think for propane. If you have a wood stove then that would be more challenging bc you'd have to really keep an eye on it, moving it around the stove top to keep it on the coolest part of the stove while on.
You are a great teacher. The wet rendering works great and also the immersion blender. Brilliant. Question. Have you ever used DMSO or Castor Oil in your balm products? I find Castor Oil very helpful to my skin issues. I have learned that DMSO helps absorption of anything it touches, so it seems to make sense to add it to a healing balm. Any thoughts?
I do cool it b4 it's refrigerated...the heat from it when hot will increase the refrigerator temp and possibly spoil food contained within. If it's cold outside you can set it covered to cool too.
Good afternoon. I was wondering what your take is on what some have said about the tallow having less beneficial properties when wet rendered as opposed to dry rendering with some beef smell still in it?
I pyrchased Epic rendered beef tallow grass feed and the beefy smell is strong and i wanted for skin care, can I simmer this tallow with herbs like cloves, lavander, rosemary, etc will that help?
Hi, I’m new to rendering. Thank you for sharing your time and knowledge. I don’t own a crockpot but have an instant pot(with slow cooker mode). For my first attempt, I decided on dry rendering, for cooking tallow. After 4hrs on low, no visible liquid fat, bumped it to medium, then high. After 24hrs, there was much liquid, but the fat looked jelly still, so I figured I’d put it in the oven. After 5more hours at 250F, I still never achieved crispy fat from my ground up leaf fat. So, now knowing my instant pot on slow cooker mode can’t reach sufficient heat, can I wet render in the oven for tallow for cosmetic purposes? Thank you. 🙏🏻
You're welcome! Yes, the oven should work, I would research what temp is low on a crockpot and try to match it with the oven, it might be around 250º F or so.
Definitely can use a regular stainless stock pot in the oven. Careful not to burn the bottom. LOVE using an immersion blender to speed through the first cooling into a nice puck.
Tried rendering in my instanpot on Low last week and had to transfer it to a stainless pot on the stove top to finish it off. The fat chunks still stayed flimsy though. I just purchased a slow cooker and will try rendering in that next 😅
Thanks for all of this information. I’ve tried a couple of batches and even on low in my crockpot, the tallow boils. Is this a problem? I’m afraid that it is getting too hot. Also, it only solidifies when it’s refrigerated. It’s super soft at room temp. I tried whipping and and it’s very gooey - not really whipped at all. Any suggestions?
Have you ever used or have knowledge of using the fat rendered from bone broth? I have a ton of it in my freezer because I didn't want to throw it away, but didn't know what to do with it. I did the purification process twice each time, because it made sense to do that, only I wasn't aware of using salt. From what I recall, it still had a slight beef odor.
i seem to have a hard time cleaning all my bowls and utensils after making tallow. I'm having to use super hot water and wash a long time. Is there an easier way?
I usually grab a bunch of paper towles to remove the majority of the left over tallow. Then I wash all my utensils. Don't throw away the paper towels bc I find they make great fire starters.
Hi, love watching your videos on Tallow and learning about it. I did have a question, if I bought Tallow from the grocery store made by Fatworks and it says "premium cooking oil" is that the same thing?
Haha, that's awesome! :) Here is that video: ruclips.net/video/MhWKzVv5g8A/видео.html It's one of my first videos ever made so you'll have to bear with that :)
I’m so glad I found you. Love your videos Marisa. They so informative. Thanks so much. Question, can I use trimmed fat to make tallow? I called all beef grass-fed farms in my area (I’m in Canada), and the farmers cannot get the fat around the kidneys or around the internal organs. Will it work?
Hi, thank you for your video! I have a question, I got some tallow already rendered and it’s very white and very hard. They claim it was from grass fed cows but is that possible with it being so white?
Most cattle are grassfed at least at some point in their lives so many times labels don't mean what you think they mean. You are probably desiring grassfinished beef and tallow. The fat from that will have a yellowish cast to it which is a sure sign of the majority grass products the cattle were eating. The color can depend a little on the breed as well but more on diet.
I have a question about the softer tallow. The first few times I followed the wet rendering process, I ended up with a softer tallow and it sort of seemed like there was some water and a lot of moisture in that tallow and it soon went moldy. Is this normal? I have read elsewhere online that dry rendering is the best to make sure theres not too much moisture in the tallow.
I’ve made your tallow balm twice and love it. I buy organic tallow from sprouts and follow your recipe. First time I added olive oil, second was jojoba oil. My tallow had a sandy texture which dissolved as I blended it in my hands. I would like to not have this texture. Any recommendations and thank you.
The first time I rendered tallow I got that sandy texture too, but it went away when I purified it. Depending on the tallow you might have to purify it more than once. I've done the purifying step up to five times with one batch of tallow. I purify the tallow until the water is completely or almost completely clear. Maybe try purifying it one more time?
Thanks for the advice but I purchase tallow in a 16oz jar. I’m not doing the processing step bc I melt it and add oil. I thought buying the jar was eliminating those steps. It’s good but I would like it creamy from the start.
I'm happy to help! The grainy texture comes when the fat molecules clump together when the balm cools slowly. Try solidifying it quickly in the freezer after mixing in the liquid oil, and it should come out smoothly. Hope that helps!
@@missdorado21 I bought a jar as well and was wondering do I need to do the purifying step with the water and salt because it smells beefy and I want to make Tallow balm for some people. And definitely don’t want it smelling like beef
I'm also wondering is it worth using an immersion blender cause it takes way to long to strain the after the cheese cloth for me takes another couple hours of straining not inky the cook time might be better off cutting to small pieces and use one strainer unless you have to many small pieces either way the second strain would be easier without using blender
Thanks for this follow up video! I am 6 hours in and was disappointed that i surely did something wrong, but ill just leave it over night! :) Question: the butcher raises 100% gradsfed cows, and the hunk of fat he gave me had a good bit of red within it. I did trim it and am making two batches, but im wondering if this is necessary. Is it best to use only clean, white fat for tallow for skin care products or next time can I render it all together?
Thanks for the tip! Tried it and I would just say if you are using the stovetop , make sure the temperature is really low, I had a big explosion of fat all over the stovetop after blending 😖. Put the temp down and it worked great ! Just a question , would you put tea tree oil in you balm? Thanks
Great tip, thanks for sharing! I haven't added tea tree oil, but it might be helpful in some cases. I would just make sure to not add very much, as it's a very strong oil :)
During the purification process, I added a tablespoon of baking soda. After setting/cooling at room temp overnight, the tallow is mushy and didn't setup hard. Any suggestions?
I made beef tallow without looking up how to do it and I just fried fat in a skillet and strained it and some of it is not a smoother consistency..the best way to describe it is curdled or it has little bubbles in it. Is this Fixable by restraining the right way? Or should I just toss it? Does it go rancid when exposed to air for too long? I may have left it opened to long to cool? I don’t know but I want to understand it. Thanks so much! Your videos are very helpful!
When I have completed the two purification steps and have left the cake to dry out a bit there is a white powdery film on top of the cake. I prefer to store in jars so Should I be scraping that off as well before melting down and pouring into jars? Also, in following this same process, after melting down tallow cakes that have dried out a day or two when I pour the tallow into jars and it cools again, it looks like an air or moisture bubble on the wall of the jar. How do I get rid so this? Or is is not a problem, will it affect shelf life? When I melt down for jars, I do not use water. Just tallow cakes heated up and poured.
Hi, i purchased already rendered beef tallow but it has a strong scent. Can i remelt it a few more times to try to get rid of the beef smell. Im using it for skincare. Also, when it sets i notice lighter spots on the top? What could be causing that? Thanks, Nicole
I have rendered my beef tallow. I enjoyed doing it and I feel it came out fine. My question is my tallow is extremely white. Very pure white. Does this mean I did not get grass frd tallow from my butcher?
It is more than likely not grass-finished. Many cattle eat grass at some point in their lives or are on pasture but are also fed grain but only some cattle are 100% grass-fed or what we refer to as grass-finished. The breed of cattle can make a difference too in the color but grass-finished will almost certainly have a yellowish cast.
How do you know when it’s done rendering. I’ve had a crockpot going for 36 hours and still have what looks like fatty pieces there. I used grass fed organ tallow and diced it very small. Kept adding water to make sure it didn’t burn with lid on. Please advise. Thanks
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My first memorable scent of tallow (rendering it for my first time ever recently!) smells like what I know as the scent of "unscented" lotion! No wonder! Funny how the industries and their marketing has done such a great job of levitating us delicately away from our deeply connected roots.
I never wet render and have made and sold tallow for a few years now. I don't find it necessary at all and it lasts longer. No smell, but I grind the fat super fine for quicker render.
The beefy smell is actually coming from beef fat still having meat and silver skin on it. The fat needs to be clean as possible for the best finished smell. Also, grass fed will be yellow and grain fed fat will be white. I own a butcher shop and render our own tallow.
My tallow is gritty, like salt (but now salt) …when you rub it in, and create warmth with the friction. But it definitely feels gritty.. before the rubbing and friction melts it. Thank you
What did you do to remedy this? Mine is doing the same thing
I am having this issue as well, how can this be prevented from the start? I tried cooling it at room temp, in the refrigerator, and in the freezer.
Same! Tried rewarming, cooled quickly in the fridge, and then re-whipped it- even as long as 45 minutes to see if the earth of friction would melt the tiny chunks of sandy feeling tallow mixed in to the whipped stuff- same thing, only slightly less gritty😢
Warmth not earth 👆
Maybe you have some grind beef bone
Could scrape all the leftover into a suet block with seeds for birds.
Thx for a great presentation. I just finished the wet method for the first time, then watched you. Started with 6lbs of suet that came from beef on a regenerative farm. Not sure of the varietal. In and out of the crock pot 3 times. Each time on low for at least 2 hours. My first batch was strained into 1 pot and I placed in fridge 2 hours. When I took it out of pot it was soft and became a mash so tipped it out. It all went back into the crock pot! 2 more hours then I used 2 pots for 2 discs and in fridge 3-4 hours. My first 2 discs looked great. Still had an odor. 5-7 cups of water and 3-4tbs Redmond's salt. A little smell remains. The color is as you describe. Not snow white. 75% of this will be used to make tallow cream mixed with olive oil and maybe try some shea butter. I heard another RUclipsr explain it's a great idea to keep the rendered tallow out at approx 70° for 2 days for complete drying. I placed my discs on a wire rack on my counter. I don't want mold and in the time of writing this message, little beads of water are forming on top of the discs. I can see how letting it sit a couple of day can be of benefit. I'll keep you posted on my lotion results!
Any update?
@@Soiccayy Yes, I'll update soon!
10:55 I feel like such a good student! I used my immersion blender for THE FIRST TIME today after having the thing for 4-5 YEARS bc I thought I'd needed it a few years ago. Works like a charm. I'd chopped my beef fat last night and let it crock all night on Low. Still chunky looking this morning. Ready to strain soon. Still a little nervous for filtering, but I'll definitely check back in! Thank you for sharing & teaching your ways!
Thank you for sharing! Hoping it works out for you :)
Oh I have N immersion blender I never thought to use that to grind the fat first excellent idea!!! Ty
This is a game changer! Thank you so much for sharing your wisdom and enthusiasm.
Can you show how you clean up? I’m always so worried about my plumbing when it comes to washing all of the bowls and utensils I use for the process.
This is my question too as well as just the easiest way to degrease everything!
Fat I remove from the cleaning process can be tossed or saved to make a candle. Can also mix with saw dust, or other type of item to make fire starters. I find many ways to use all my tallow I rendered.
I use paper towels or napkins - don’t put it down the drain or it’ll clog 😊
I scrape Off as much as possible with a spatula or plastic scraper tool. Any residue left over on the item(plate, measuring cup, etc.)I warm up either in the microwave and soak off the grease with paper towels. After all that very little should be left. I also lay down newspaper on the counter. And use multiple paper towels as I go on top of the plates I rest my tools on. That way most excess from the pouring ends up in the garbage or used as fire starter.
I take a bucket and wash everything in it, then toss it outside, It takes several buckets to get through all my utensils etc along with rinsing in hot water. Very little fat goes down my drain. I dry things with paper towels.
im currently rendering my bacon and turkey grease mix. wish me luck guys!
how did it went ?
GREAT video I enjoyed very much! I can only get the shrink wrapped packages of beef suet, so I allow them to sit out on the counter for about outside of the package for about an hour, then I cut it up. The knife glides through it easily cutting it up. I'm sharing this because "I" would make a gigantic mess if I used my immersion blender! Oh, my, would I ever! Lol!!! I have that 'knack!' Lol!
LOVE all your suggestions and I learned about purification from YOU! Thanks! I didn't know about the extra step! I use my tallow for cooking, but I do dip into the jar to dig some out (I've bent spoons my tallow sitting on the counter is that hard!) and I'll still rub it on my hands for lotion! No odor, even without the purification process! If there was a slight odor, I've grown accustomed to it and it doesn't bother me at all, and no one has ever scrunched up their noses at me or found me offensive smelling...yet! Lol!!
I do enjoy your videos very much! Thank you dearly!!!! You're a gem and have beautiful children!!! Mine are grown and married with children of their own, my grandchildren now! 4! Wow! How FAST the time flies!
Thanks so much for this video! I was wondering about the salt being left in the tallow but all of the information was excellent. And I really liked your tip for speeding things up at the end. Thanks again!
Thank you. I wondered about the crock pot lid. I mentioned on zoom to some friends that during the pandemic I was trying to learn to render tallow. A friend surprised me with home grown grassfed beef bones. I rendered tallow following your recipe. I rosted slow for first render then took the rosted bones to make bone broth and when that cooled took the tallow from that. I did two of your purification methods and it is beautiful. I did not purify what I wanted to cook with and it does have a beefy smell. The rest is pretty oder free. It is golden when melted but whiter when solid. Tried your recipe for whipped balm and added some stress free aromatic oil I had here and it came out marvelous. Still will be ordering from you because he only does one to two cows a year. I really have a hard time here finding someone to get the fat from. Its a very regulated state.
Awesome! Thanks for sharing!
what state do you live in?
What state are in??
What about using a pressure cooker? What would be the result?
Game changer with the immersion blender trick! Thank you, thank you, thank you!!
You mentioned doing a double boiler at the very end of another video. Do you have a video that shows that step? Thanks!
I just rendered my first tallow this week and used kauai grass fed beef. I did the immersion blender trick before i saw this and it worked great. I fed all the leftover chunky small grisly bite to my chickens and a bit with the dogs. Everyone was stoked!!
can you do a
video about the inmerser blender trick, i have been 2 hours cutting and washing up
to render tallow
im so tired
Thanks for all your videos! Thanks to your tips I successfully made tallow… now to try the purification step with salt water to see if it will be less smelly for body cream & candles
My wife and I had been wanting to render some beef Tallow, and I came across your videos. Thank you for the information!
What kind of salt to you use? Just wondering if the minerals in Redmond Salt would make the tallow grainy.
Is there a measure of how much water and salt to add per pound of fat?
Also, how do you know when it’s done on the crockpot and also done drying? Thanks !
I know much of tallow information seems to be "old wives' tales". I've heard that rendering without trimming off almost every ounce of the meat can/will cause the tallow to take on an odor, even after purifying, because the tallow is cooking the meat inside. Thoughts?
I just rendered my first round of tallow and I'm not a fan of my house smelling so strongly of beef haha. Is it okay to use the crockpot outside next time? It is winter, and I don't want to ruin anything, but I can't stand the smell.
How do you make absolutely sure you don’t get water in the finished product? I’m currently scraping any uneven areas off the bar but it makes me nervous. Do you ever blot it with a cloth?
You and your husband have created some lovely children... Blessings to you all. Thanks for your videos. My first render was a huge success!
Thank you so much! I appreciate the support :)
I made a face cream with some tallow I rendered and it's wonderful! My question is why is the tallow and oil separating?
What do you do with the cheese cloth after the filtration process? Do you just throw it away and get a new cheese cloth for secondary filtration or can you clean and reuse?
You are a Godsent Marissa!
Wonderful video! I'm going to be rendering tallow for the first time and will be following your videos as I go. This particular video answered questions I didn't know I had, but definitely needed to know. Thank you so much!
Is there a certain additive to prevent the tallow from going rancid?
I did mine.. we are hooked ❗️❗️❗️
Hello Marisa, you are slowly turning me to a tallow believer...however, one key question...what if I don't own a crockpot, can I use a regular pot to render?
That's great! Yes you can! Just keep it on as low heat as possible :)
I render mine in a stainless steel stock pot on the stove top. It works great.
hello. Is there a video teaching the first part of extracting sebum using the wet method with water?
I love all your videos, thank you!! My question is about eliminating water in the finished product. Any tips?
Nobody does it better! Thanks again. ❤️🙏
Thanks!
I just rendered a big batch of tallow from our cow but I'll be trying your method next year!
If I’m making soap or skin care products and I don’t have access to grass fed beef is there a way to purify it so that all the impurities will come out and be nontoxic or just as good as grass fed? I called a lot of butchers in my town and the only way to get grass is if you basically buy half of a cow !
FYI Twice my tallow blew the lid off the crockpot and made a super big mess!
Thank you. My first time and you led me through it. I had big chunks of leaf fat, so I used the immersion blender method....worked beautifully. When I went to pour the final product into my mason jars, I couldn't see much water. to be sure, I tossed the last little bit, because it may have been water. I've watched your other rendering videos...such valuable info. God Bless you and your family.i
Thank you! You answered my questions. I loved the experience of making my own tallow from start to finish.
So I ended up with waygu tallow. I completed the steps to purify and started my steps to make lotion. I set my bowl in the fridge to let it firm up and it does not. It is similar to a runny hand lotion consistency. Not sure what I did wrong. I used olive oil and my essential oils with proper measurements. Or is it because of the type of fat I used?? 🤔
HI! I just found your page! Love it. I am in the process of making whipped tallow balm, I followed your steps, but I think I used too much olive oil. Another video (not sure what page) stated to use some arrow root powder to absorb some oil. I’ve been whipping it for a while and it doesn’t look nice and thick like yours. What would you do if your balm isn’t “thick” enough? Thank you!
Thank you sharing all this information I have a very important question and this is bacteria, mold, contamination on the shelf love of Products body products like body cream etc
Do we need to add any kind of preservative? And if yes what it will be ? I understand if the product gets in contact with water we must preserve some way or other, there is bacteria, mold that we can’t see.
Can you make a video about this? Or just answer my questions. Thank you
0:57 Do you still have to purify Fatworks tallow for lotion?
I’m like whhhhhhy am I today old to now know this! Great tip!
Glad it was helpful!
Thankyou for all this information I am only just beginning but was curious if it can be any faster in a pressure cooker ?
Thankyou
Can I remove mold from tallow and re-render to save it or is now no good for anything?
What if you have jars of rendered tallow already and want to purify it. What would the steps be to start from a solidified jar? Double boiler?
Same question! Did you ever figure it out
First question answers mine ! Lid ON it is . Making my first batch now following your instructions ..
Awesome! I hope it turns out for you :)
I live off-grid. There isn't a way for me to use my crockpot for that length of time, do to power restrictions. Do you have stove top directions? I have been binging your videos. I used some tallow I purchased for the first time last night. Tallow is fabulous! Please advise on how I can render on stove top. Thank you.
Low and slow I would think for propane.
If you have a wood stove then that would be more challenging bc you'd have to really keep an eye on it, moving it around the stove top to keep it on the coolest part of the stove while on.
Can I use the wet method in an instant pot instead of a crock pot?
Thank you kindly for sharing your experience
thank you for all the explenations!
Fantastic and informative 👍
You are a great teacher. The wet rendering works great and also the immersion blender. Brilliant. Question. Have you ever used DMSO or Castor Oil in your balm products? I find Castor Oil very helpful to my skin issues. I have learned that DMSO helps absorption of anything it touches, so it seems to make sense to add it to a healing balm. Any thoughts?
DMSO ?
Do you need to let it cool before you put it in the refrigerator?
I do cool it b4 it's refrigerated...the heat from it when hot will increase the refrigerator temp and possibly spoil food contained within. If it's cold outside you can set it covered to cool too.
Good afternoon. I was wondering what your take is on what some have said about the tallow having less beneficial properties when wet rendered as opposed to dry rendering with some beef smell still in it?
I pyrchased Epic rendered beef tallow grass feed and the beefy smell is strong and i wanted for skin care, can I simmer this tallow with herbs like cloves, lavander, rosemary, etc will that help?
Hi, I’m new to rendering. Thank you for sharing your time and knowledge. I don’t own a crockpot but have an instant pot(with slow cooker mode). For my first attempt, I decided on dry rendering, for cooking tallow. After 4hrs on low, no visible liquid fat, bumped it to medium, then high. After 24hrs, there was much liquid, but the fat looked jelly still, so I figured I’d put it in the oven. After 5more hours at 250F, I still never achieved crispy fat from my ground up leaf fat. So, now knowing my instant pot on slow cooker mode can’t reach sufficient heat, can I wet render in the oven for tallow for cosmetic purposes? Thank you. 🙏🏻
You're welcome! Yes, the oven should work, I would research what temp is low on a crockpot and try to match it with the oven, it might be around 250º F or so.
Definitely can use a regular stainless stock pot in the oven. Careful not to burn the bottom. LOVE using an immersion blender to speed through the first cooling into a nice puck.
Tried rendering in my instanpot on Low last week and had to transfer it to a stainless pot on the stove top to finish it off. The fat chunks still stayed flimsy though. I just purchased a slow cooker and will try rendering in that next 😅
Great video and really informative! Thanks Marisa.
You're so welcome!
Thanks for all of this information. I’ve tried a couple of batches and even on low in my crockpot, the tallow boils. Is this a problem? I’m afraid that it is getting too hot. Also, it only solidifies when it’s refrigerated. It’s super soft at room temp. I tried whipping and and it’s very gooey - not really whipped at all. Any suggestions?
So can you render tallow/fat from cooking beef? I’m thinking yes. Just checking bc this is new to me! The fat is currently peachy. ? TIA
Can the wet method of rendering be used for pork fat?
Have you ever used or have knowledge of using the fat rendered from bone broth? I have a ton of it in my freezer because I didn't want to throw it away, but didn't know what to do with it.
I did the purification process twice each time, because it made sense to do that, only I wasn't aware of using salt. From what I recall, it still had a slight beef odor.
You are an excellent teacher! I followed your method and got it right the first time.
Thank you!
What happens if you burn your tallow?
It can't be saved, throw it out.
Thank you so much!! You’re the best ❤️
You’re welcome 😊
What type of salt is best to use during rendering? Does it matter?
i seem to have a hard time cleaning all my bowls and utensils after making tallow. I'm having to use super hot water and wash a long time. Is there an easier way?
I usually grab a bunch of paper towles to remove the majority of the left over tallow. Then I wash all my utensils.
Don't throw away the paper towels bc I find they make great fire starters.
What is the shelf life of tallow balm and scrub and can we use this as a business purpose??? Thnakyou
Thank so much for this video answered all my questions great tips
Thank you for your wisdom!! But I would like to know if you use table salt or sea salt??
Hi, love watching your videos on Tallow and learning about it. I did have a question, if I bought Tallow from the grocery store made by Fatworks and it says "premium cooking oil" is that the same thing?
Thank you! Yes it is :)
How does tallow go with melts?
I did do all the steps and when put in the jars to store I had more water in the bottom of the jar
Mine is getting creases on top after it gets dry, after use it brings stomach upset, what could be the issue
Have used this method with tallow and had amazing results. Do you know if lard can be rendered this same way please? THANKS!
Yes, absolutely! Thank you!
I want pot roast smell tallow, where’s THAT video for rendering?
Haha, that's awesome! :) Here is that video: ruclips.net/video/MhWKzVv5g8A/видео.html It's one of my first videos ever made so you'll have to bear with that :)
Any tips on thickening my tallow? I'm using pre-bought pure tallow with essential oils, but it isn't quite firm enough on it's own
What is the best way to jar whipped tallow?
I’m so glad I found you. Love your videos Marisa. They so informative. Thanks so much. Question, can I use trimmed fat to make tallow? I called all beef grass-fed farms in my area (I’m in Canada), and the farmers cannot get the fat around the kidneys or around the internal organs. Will it work?
Thank you! Yes, trim fat will work, it will just make a softer tallow :)
@@bumblebeeapothecary Thank you Marisa 🤗
I am in Canada also and we just had two steers butchered, we always get the suet back as well as all the fat and scraps.
Hi, thank you for your video! I have a question, I got some tallow already rendered and it’s very white and very hard. They claim it was from grass fed cows but is that possible with it being so white?
Most cattle are grassfed at least at some point in their lives so many times labels don't mean what you think they mean. You are probably desiring grassfinished beef and tallow. The fat from that will have a yellowish cast to it which is a sure sign of the majority grass products the cattle were eating. The color can depend a little on the breed as well but more on diet.
I have a question about the softer tallow. The first few times I followed the wet rendering process, I ended up with a softer tallow and it sort of seemed like there was some water and a lot of moisture in that tallow and it soon went moldy. Is this normal? I have read elsewhere online that dry rendering is the best to make sure theres not too much moisture in the tallow.
I’ve made your tallow balm twice and love it. I buy organic tallow from sprouts and follow your recipe. First time I added olive oil, second was jojoba oil. My tallow had a sandy texture which dissolved as I blended it in my hands. I would like to not have this texture. Any recommendations and thank you.
The first time I rendered tallow I got that sandy texture too, but it went away when I purified it. Depending on the tallow you might have to purify it more than once. I've done the purifying step up to five times with one batch of tallow. I purify the tallow until the water is completely or almost completely clear. Maybe try purifying it one more time?
Thanks for the advice but I purchase tallow in a 16oz jar. I’m not doing the processing step bc I melt it and add oil. I thought buying the jar was eliminating those steps. It’s good but I would like it creamy from the start.
I'm happy to help! The grainy texture comes when the fat molecules clump together when the balm cools slowly. Try solidifying it quickly in the freezer after mixing in the liquid oil, and it should come out smoothly. Hope that helps!
@@missdorado21 I bought a jar as well and was wondering do I need to do the purifying step with the water and salt because it smells beefy and I want to make Tallow balm for some people. And definitely don’t want it smelling like beef
I'm also wondering is it worth using an immersion blender cause it takes way to long to strain the after the cheese cloth for me takes another couple hours of straining not inky the cook time might be better off cutting to small pieces and use one strainer unless you have to many small pieces either way the second strain would be easier without using blender
Thanks for this follow up video! I am 6 hours in and was disappointed that i surely did something wrong, but ill just leave it over night! :)
Question: the butcher raises 100% gradsfed cows, and the hunk of fat he gave me had a good bit of red within it. I did trim it and am making two batches, but im wondering if this is necessary. Is it best to use only clean, white fat for tallow for skin care products or next time can I render it all together?
does salt draws out nutrients from tallow during rendering process...???
What abt using dry method. No water. Low n slow but add salt. Ive seen a guy do it that way.
Thanks for the tip! Tried it and I would just say if you are using the stovetop , make sure the temperature is really low, I had a big explosion of fat all over the stovetop after blending 😖.
Put the temp down and it worked great !
Just a question , would you put tea tree oil in you balm? Thanks
Great tip, thanks for sharing! I haven't added tea tree oil, but it might be helpful in some cases. I would just make sure to not add very much, as it's a very strong oil :)
Hi how much does it last the tallow when we do the face moisturizer? Do we need to keep it in the fridge or can we keep it in our bathroom?
During the purification process, I added a tablespoon of baking soda. After setting/cooling at room temp overnight, the tallow is mushy and didn't setup hard. Any suggestions?
I made beef tallow without looking up how to do it and I just fried fat in a skillet and strained it and some of it is not a smoother consistency..the best way to describe it is curdled or it has little bubbles in it. Is this Fixable by restraining the right way? Or should I just toss it? Does it go rancid when exposed to air for too long? I may have left it opened to long to cool? I don’t know but I want to understand it.
Thanks so much! Your videos are very helpful!
What average temperature do I need the beef fat to be in order to render and purify it? I think mine gets too hot but I'm not entirely sure
When I have completed the two purification steps and have left the cake to dry out a bit there is a white powdery film on top of the cake. I prefer to store in jars so Should I be scraping that off as well before melting down and pouring into jars?
Also, in following this same process, after melting down tallow cakes that have dried out a day or two when I pour the tallow into jars and it cools again, it looks like an air or moisture bubble on the wall of the jar. How do I get rid so this? Or is is not a problem, will it affect shelf life? When I melt down for jars, I do not use water. Just tallow cakes heated up and poured.
I haven't had the white powdery film happen. I think you could scrape it off. Air bubbles are okay, you just don't want water :)
Thank you for making this video it is very helpful
You're very welcome!
Hi, i purchased already rendered beef tallow but it has a strong scent. Can i remelt it a few more times to try to get rid of the beef smell. Im using it for skincare. Also, when it sets i notice lighter spots on the top? What could be causing that?
Thanks,
Nicole
I have rendered my beef tallow. I enjoyed doing it and I feel it came out fine. My question is my tallow is extremely white. Very pure white. Does this mean I did not get grass frd tallow from my butcher?
It is more than likely not grass-finished. Many cattle eat grass at some point in their lives or are on pasture but are also fed grain but only some cattle are 100% grass-fed or what we refer to as grass-finished. The breed of cattle can make a difference too in the color but grass-finished will almost certainly have a yellowish cast.
Do you use purified water, distilled water or tap water?
How do you know when it’s done rendering. I’ve had a crockpot going for 36 hours and still have what looks like fatty pieces there. I used grass fed organ tallow and diced it very small. Kept adding water to make sure it didn’t burn with lid on. Please advise. Thanks
If your going to seal the jars and store for long term, is one purification step enough?