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March 13, 2011
March 22, 2010
I used to use tallow for soap, but I made the tallow from suet. All you had to do was strain the fat once it was rendered, and then let it cool. The clean tallow can be lifted off the water. Then you clean the gelatinous goop off the bottom and give the tallow a final rinse with water.
But suet is hard at room temperature and can be stored unrefrigerated without getting rancid. I don't know if the fat from hamburger will work as well, since it's softer???
I finally stopped using tallow for soap because rendering it stinks up the house so badly. Now its hard to find suet around here, because the meat departments don't do their own butchering.
June 2, 2010
I just heated the fat until melted in my crockpot. Then strained thru a coffee filter. Poured the strained fat into a container and stored in my fridge until completely cold. Removed it from the container and pulled off any broth/liquid at the bottom of the fat. I repeated this until there was no broth/liquid left, just fat. I ended up with some very nice, yellow tallow. I used it to make a soap recipe by CindyP. I think it was a mechanic's soap. Very nice.
December 28, 2008
Hardly an expert on either rendering fat or soapmaking, but will share what little I know about it anyway. (Is that qualified enough to cover what I don't know?? Which is quite a lot!)
Some friends used tallow for soapmaking years ago. They first experimented by simply saving every bit of beef fat for about a year in the freezer. Some of that fat was trimmings from roasts, fat from frying up ground beef, etc. They just stored it all until they had enough to render it. I never knew just how they did that part, but it sounded like they just put it all into a pot and cooked it until they had tallow – what is described in detail around here as regards rendering lard.
We used some of the soap that they made that first trial. It smelled just a bit like beef, but it sure was good soap! They decided to continue making tallow soap, but found a source for the beef fat. The second trial did not have the aroma, but I don't know what they did to produce the better product.
May 4, 2011
I have rendered deer tallow for soapmaking (although I haven't used it yet). I put it all in a large stock pot with a lot of water on the stove top and gently heated it until completely melted then poured it through several thicknesses of cheesecloth. I've heard you can also melt it in the oven or in a crockpot or double boiler. Heat it gently, don't let it boil. Also be careful not to spill any over the side when stirring. It's flammable! I chilled the solid fat from this first rendering, scraped the remaining debris from the bottom and then did it again, using much less water than I used the first time. The second filtering I poured into a tall and narrow pitcher. After it has cooled, this makes it easier to scrape off anything that somehow made it through the cheesecloth because the junk will stick to the bottom of the column of tallow. Wipe out your pot with a bunch of paper towels while it is still warm for easier clean up. If your tallow has NO smell, you know you've done a good job and it is ready for soaping. I store mine in the fridge. Regular fat is not as hard or as shelf-stable as pure white kidney fat, but I am told it does make wonderful moisturizing soap.
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