Start by obtaining beef fat, also known as suet, from a trusted source. It's important to use high-quality fat for the best results.
Trim away any bits of meat or connective tissue from the suet, as these can affect the purity of the tallow.
Cut the suet into small pieces or grind it using a meat grinder or food processor. This will help increase the surface area and facilitate the rendering process.
Place the suet in a large, heavy-bottomed pot or slow cooker.
Heat the pot or slow cooker over low heat. As the suet begins to melt, it will release its own moisture.
Stir occasionally to prevent the suet from sticking to the bottom of the pot and to ensure even melting.
As the suet continues to melt, it will separate into two layers: liquid tallow and solid residue (known as cracklings or greaves).
Once the suet has completely melted and the cracklings have turned golden brown and crispy, remove the pot from the heat.
Carefully strain the liquid tallow through a fine-mesh strainer or cheesecloth into a clean container. This will remove any impurities or remaining solids.
Allow the tallow to cool and solidify at room temperature or in the refrigerator.
Once solidified, remove any excess moisture or impurities that may have settled at the bottom of the container.
You can repeat this purifying process as many times as you like. For soap making, I like to do it a total of 3 times.
Store the purified tallow in an airtight container or jar in a cool, dark place. It can be kept at room temperature for several months or refrigerated for an even longer shelf life.
Purified tallow can be used for various purposes, such as cooking, soap making, candle making, or skincare products. Enjoy!
