Making tallow to use instead of canola and olive cooking oil

Making Tallow from Lamb Fat 

By Dawn Meredith, Crumbleton Farm

If, like me, you’re concerned with the poisons sprayed onto crops such as canola and want an alternative to cook with, why not try making your own? Tallow is made from the fat of lamb or beef meat, (not pork) and is very easy to render down to a pure substance that is a joy to cook with.

 

Equipment and Ingredients:

· Lamb or beef fat

· Clean glass jars with rubber sealed lids

· Large stainless steel cooking pot

· Small sieve

· Slotted spoon

· Extra bowl 

 

Step one 

Begin by mincing the fat through a meat grinder or chopping very finely with a knife.

Step two

Place in a large stainless steel pot on the stove. It’s important that it’s not a non-stick pot or anything other than stainless steel, for purity. Bring to boil and simmer on the lowest heat possible for approximately 3 hours. Bits will float on the surface and become crisp. This is a good sign that the moisture has been removed from the fat. (Moisture will make the fat go rancid.)

Step three

Place a small sieve over a clean glass jar and pour in the oil a little at a time. Have a bowl handy to tip bits into.

Step four

Wait until the tallow is completely cooled before putting on the lids. You don’t want to trap any steam inside the jar, as this will make the tallow rancid. When cooled, the tallow will become a creamy white colour. Tallow will keep well in a cool, dark place for months. You can use it for savoury and sweet dishes. (I’ve used it in cakes). Give it a try!