The Ultimate Guide to Making Tallow: Simple Steps to Transform Fat
Ever heard of tallow?No, it’s not a new dance move or a trendy superfood—it’s actually an age-old, versatile fat made from animal fat, perfect for everything from candle-making to cooking. If you're the kind of person who likes to get their hands dirty (or greasy, in this case), then learning to make tallow is right up your street. Plus, who doesn’t love a DIY project that lets you embrace your inner homesteader and reconnect with the simple, traditional skills of the past?
What the Heck is Tallow, Anyway?
Tallow is rendered fat, usually from cows or sheep. It's solid at room temperature and has been used for centuries in soaps, candles, cooking, and even as a base for balms and salves. Think of it as the cooler, hipper cousin of lard (sorry, pigs). Making tallow is like channelling your inner pioneer—minus the dysentery and wolves, of course.
Fat? I Thought That Was a Bird Feeder Thing!
Yes, you might associate fat with what you put out for the birds in winter. But in our case, fat is the raw, hard fat found around the kidneys and loins of cattle and sheep. It’s the primo stuff for making tallow because of its high melting point and low levels of impurities.
Step 1: Suit Up for Fat
First things first: acquire some fat. If you have a local butcher, they’ll likely give it to you for next to nothing—if not for free. Butchers usually consider it scrap, so you’re essentially rescuing it from the bin. If you’re anything like me, your butcher will soon know you by name—order one pig’s head, and suddenly, you’re that person. But hey, you’ll be a hero—at least to the fat!
Now, don your favourite apron (or an old t-shirt you’re not emotionally attached to), because things are about to get greasy.
Step 2: Chop, Chop!
Chop the fat into small pieces, about the size of sugar cubes. The smaller the pieces, the easier and quicker they’ll render. You can also use a food processor if you want to go full-on modern with your traditional task. But where’s the fun in that? Personally, I think there’s a simple enjoyment in doing these tasks by hand—there’s something satisfying about getting back to basics and working with your own two hands.
Step 3: The Great Meltdown
Place the chopped fat in a heavy-bottomed pot or slow cooker. Set it on low heat—remember, you’re rendering fat, not making popcorn. The idea is to melt the fat slowly, so it renders out as much pure tallow as possible. The more fat you melt, the longer it takes; I often let it go in the slow cooker all day, checking periodically to give it a stir and ensure nothing sticks. As it melts, you’ll see liquid fat separating from any remaining bits of meat or connective tissue. These leftover bits are known as "cracklings"—and yes, they’re as delicious as they sound.
Step 4: Strain Your Gains
Once the fat has fully melted (this can take a few hours, so grab a book or binge-watch your favourite show), it’s time to strain. Pour the melted fat through a cheesecloth or fine mesh strainer into a clean container. This step ensures that your tallow is smooth and free of any bits that could interfere with your projects (or, you know, gross you out).
Let the liquid tallow cool and solidify at room temperature then you can not it to fridge. It’ll turn a creamy white once it’s set.
Step 5: Storing Your Tallow
Once your tallow has cooled and solidified into a creamy white block, it's time to think about storage. Tallow is wonderfully shelf-stable, so you’ve got options. You can store it in an airtight jar at room temperature for several months, or pop it in the fridge to extend its life even longer. If you’re planning to keep it for the long haul, the freezer is your best friend—just portion it out into smaller containers so you can grab what you need without thawing the whole batch. Whatever you choose, make sure it's stored in a cool, dark place to preserve its quality. Trust me, there’s something deeply satisfying about reaching into the pantry and pulling out a jar of homemade tallow, ready to tackle whatever task is at hand.
Step 6: Put Your Tallow to Work!
Congratulations, you’ve made tallow! Now, what do you do with it? Well, the possibilities are nearly endless. Here are a few ideas:
Candle-Making: Channel your inner Laura Ingalls Wilder and make some old-school tallow candles. They’re great for setting a rustic mood or for when the power goes out and you want to feel extra resourceful.
Soap: Tallow soap is moisturising and creates a rich lather. Plus, you’ll feel like a chemistry wizard when you explain saponification to your friends, it also makes amazing Christmas gifts.
Cooking: Tallow is a fantastic cooking fat. It has a high smoke point, making it perfect for frying or roasting. Your homemade chips just got a serious upgrade.
Skin Care: Believe it or not, tallow is amazing for your skin. It’s rich in vitamins A, D, E, and K, and its composition is similar to that of human skin, making it ultra-moisturising.
A Few Final Tips
Don’t freak out if your kitchen smells like a roast: It’s all part of the process. Just think of it as aromatherapy—carnivore style.
Be patient: Rendering fat into tallow takes time, but it’s totally worth it. Just think of all the cool, historical people who did this before you. Like Vikings. Be a Viking.
Share the love: If you make too much tallow, share it with friends or family. Or don’t—because once you realise how amazing it is, you might want to keep it all to yourself.
Comments