Tallow

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Step 1

Ratio: Use 4 parts rendered beef tallow to 1 part liquid oil (e.g., 4 cups tallow to 1 cup oil, or 1/2 cup tallow to 2 tbsp oil). Optimal Oils: Jojoba oil, olive oil, sweet almond oil, or coconut oil are best for a creamy texture. Prevent Graininess: To achieve a smooth, non-grainy texture, let the tallow cool until it is the consistency of petroleum jelly before whipping. You can also place the bowl in the fridge to speed this up.

Step 2

Prepare Tallow: Take your rendered tallow cake and scrape off any impurities from the bottom. Cut it into smaller pieces.

Step 3

Melt: Melt the tallow gently in a double boiler or on very low heat.

Step 4

Add Oil: Once melted, remove from heat and stir in the liquid oil until fully combined.

Step 5

Cool: Let the mixture cool at room temperature or in the fridge until it is opaque and just starting to solidify.

Step 6

Whip: Whip with a hand mixer or stand mixer, scraping down the sides as needed, until it resembles icing.

Step 7

Scent (Optional): Add 5–10 drops of essential oils (like lavender or frankincense) per 1 cup of tallow during the whipping process.

Step 8

Store: Transfer to clean jars. The balm can be stored at room temperature for several months.

Step 9

If the tallow becomes too hard, you can melt it again and add a little more oil. If it is too soft, you can whip it again with a bit more melted tallow.