I am such a "with it" old gal that I like to follow all the latest trends on social media. That's a lie. I am not "with it". I know this every time I listen to my grandchildrens conversations. I don't understand much of what they talk about. I have to make my own fun by inventing, creating and generally make messes I have to clean up. My latest is a work in progress.
I watched videos and posts recently about making lotions, face cream, soap and candles from tallow. Tallow is made by rendering the impurities out of beef suet. I have done it many times. It is how I make my outdoor birds food for the winter. I usually melt the suet and stir in a variety of seeds. Then I pour it into a form and wait for it to harden. This is what beef suet looks like before rendering.
That was my intent this time until I stumbled upon other uses for tallow. Making suet into other products is new to me, but I wanted to try. I bought an extra large package of beef suet. There was enough for the birds and for my experiments. I cut it into small pieces because it melts much faster that way. The first time I tried it years ago, I put the whole chunk into the slow cooker. Two days later it was still melting and the house was quite smelly. Imagine having a rendering factory in your kitchen. However, learning the hard way is a good way to learn. I didn't make that mistake again.
A few days ago I did cook some of the suet in a slow cooker for twelve hours. I stirred it now and then but it was an easy process. At the end of that time the suet was melted and the "cracklings" were floating on top. Cracklings are the browned bits left over in the rendering process. All suet has a little meat and debris inside. Rendering cooks out all of that leaving pure fat. For bird food I don't remove them. The birds love pecking at the bits. For lotion or soap the tallow has to be purified. It requires a few extra steps.
For that I melted the rest of the suet. Apparently grass fed organic suet is the best, but sometimes it's hard to find. I think if it's a choice of not having the exact ingredient or having nothing, I will take the substitute. The slow cooker works great for this but I have found an even easier method. I cooked it in the instant pot. Instead of 12 hours, it only takes 3-4 hours. When finished the cracklings and little bits are strained out. The oil is then cooled in the refrigerator. When it has hardened, it can be broken up and melted again. Then it is strained again either through a coffee filter or a fine mesh sieve. Again it is cooled, melted and strained. This has to be done 4 or 5 times until there is no moisture left in the pan or on the piece of tallow. The piece is white and hardened. It sounds like a lot of work but each process is mostly waiting for the next step.
Just learned how to render lard. Thank you! You definitely do interesting experiments.
ReplyDeleteOMG- you are too funny! I love this and it's very educational. Love reading your posts!
ReplyDelete♥️ I started making tallow last year! Just made some body butter, beard balm and lip balms this week!
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