Home-Made Tallow
Servings: 300 g
It's easy, and you'll have something far superior to anything you can buy.
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Ingredients
- 500 g beef kidney fat
Instructions
- chop and shred the fat mass into small pieces, and put them in a large heavy-base pot or deep pan over medium heat, uncovered.500 g beef kidney fat
- stir initially, then let the fat liquefy for 1.5-3 hours, until the crackling sound has subsided and you’re left with a golden liquid and some crispy bits.
- use a straining ladle to remove the cracklings, and leave the fat to cool for 30 minutes.
- pass the liquid through a fine-mesh strainer, directly into individual jam jars / mason jars.
- the golden liquid will solidify and become white or cream coloured.
- once completely solid, pop the lids on and store in a cool, dry cupboard.
Notes
Don't seal your jars until the tallow has completely cooled and solidified.
You do not need to keep tallow chilled. In fact, if refrigerated, tallow will become very hard and difficult to use. It will keep for years in a cool dry cupboard and away from extreme temperature fluctuations.
Nutrition
Serving: 100g | Calories: 900kcal | Carbohydrates: 0g | Protein: 0g | Fat: 100g
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