Tallow for Skincare (Everything You Need to Know)

Tallow for skincare is a traditional, deeply nourishing remedy for dry skin. Learn the benefits, uses, and how to make your own at home.

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Cook Time: 6

Total Time: 1 1

Servings: 2.5 lbs

Author: Hilda Sterner

Start with semi-frozen beef suet (kidney fat) for the best results. Trim away any visible meat, then grind. If the fat gets too warm, it can clog the grinder.
Place ground suet in a heavy pot or slow cooker. Add enough water to cover the bottom of the pot and partially surround the fat. I added 1 quart.
Mix in 2 tablespoons of salt, then set the temperature knob to low. Cover for the first hour, then uncover, and check hourly until the fat is mostly melted. This can take 4 to 6 hours. Avoid browning.
Strain through cheesecloth or a fine-mesh strainer into a bowl, then refrigerate overnight.
Dislodge hardened tallow puck from the bowl and discard water beneath it. Scrape any impurities from the underside of the tallow puck.
For cosmetic clarity, repeat the melt-strain-chill and scrape process two to three times using fresh water and salt each time.
After the final wash, heat tallow gently until it reaches around 220°F-250°F. Keep it there for 30 minutes. You may see a crusty white substance form on the surface; this is leftover salt.
Use a skimmer to remove the salt, then strain the tallow through a coffee filter, or better yet, use these reusable filter bags. They filter much faster, so you won't age a few years while waiting for the tallow to drip through a coffee filter.

If you don't have a meat grinder, you can chop the fat into small pieces by hand or use a food processor.
To speed up the process, you can use an immersion blender to break up the fat even further. Just be sure to keep the blade down when blending to avoid splattering hot grease on yourself.
Look for these signs to ensure that all the water has evaporated: Bubbling slows or stops, the tallow looks clear and golden (not cloudy), and you don't hear popping or sizzling sounds.
Start with suet, not just any fat. It renders cleaner and produces a firmer, whiter tallow than regular trim fat.
Heat is the enemy of good skincare tallow. Too hot and it darkens the tallow and gives it a stronger scent.
Don't skip grinding the fat first; it renders much quicker.
High-quality skincare tallow should be creamy white, mild-smelling, and firm at room temperature
Don't go much above 250°F. Higher heat can start to darken the tallow and give it a beefy smell, which isn't ideal for face products. We want clean, mild-smelling tallow.
If pouring rendered fat into mason jars, heat them first in the oven at 200°F for 20 minutes or so. Pouring hot liquid into cold jars can cause them to crack.

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