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How to Make Tallow Body Butter Short
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- เผยแพร่เมื่อ 11 พ.ค. 2023
- How to Make Tallow Body Butter, also known as a whipped tallow balm, that you can use on your skin and hair.
Get the full recipe and instructions here: thethingswellmake.com/tallow-...
Use it to nourish and soften dry skin.
Full video tutorial: • Whipped Tallow Balm: H...
It can also be used to cleanse your skin by rubbing it into your skin and then removing with a warm, damp cloth.
I like to rub it between my hands and then glide it over my hair to add shine and define my waves.
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If you dont have an electric mixer, you can also melt all the oils down together, wait for it to get a little solid, then beat the crap out of it with a whisk!
I made some today, thank you so much for sharing it!
You don't even have to whip it. If you whip it your incorporating air, of course, so you're going to need more containers.
How do you get it so fluffy...love tried and am missing something 😂❤
Thanks for your short!
Hmm- I'm trying to figure out why it might not whip up in some cases- Maybe if it's too warm in your environment, it could fall if it melts too much as you whip it?
I guess it could also depend on the beaters you are using, but mine aren't anything special- in fact they are a small attachment for an immersion blender rather than a traditional beater.
If you think temperature might be the issue, I'd suggest beating it to mix everything, then placing it in the freezer for a few minutes (maybe 10?) and then try whipping again. If you're in a hot environment, you'll want to pour it and store it in a cooler place if possible!
Il olio mtc lo posso usa insieme al sego di manzo
Did you give proportions?
So, I am guessing room temp infused oil, with room temp grass fed beef suet/leaf fat? Factoring in how much oil based on how creamy you want the end result. Will what I described plus not over whipping leave a grain free texture?
Yes, exactly!
I haven't had it grainy at all. Graininess is a lot more likely with plant butters like mango butter and shea butter. It also generally has to do with not cooling the butters quickly enough if you melt them down.
If you whip the fat at room temperature, you usually won't have problems with graininess. However, if the fat is too solid and you can't whip it completely, it could leave larger particles of fat that might feel grainy. If you don't have strong beaters, you can melt the ingredients slightly before whipping. Then, cool them as quickly as possible in the freezer or fridge to prevent graininess. (You'll also need to whip it as it cools several times.)
The texture can also depend on the quality or type of fat used. I use my homemade tallow and have never had it turn out grainy. (Make sure the fat is well filtered, or it may have proteins or other imperfections that could potentially make it feel grainy.)
Is that?
More oil more creamy???
Nice. Do you use tallow that surrounds the kidney or just plain beef tallow?
I just use normal tallow. I make it myself from whatever fat I can get. If I melt it down a few times, and skim off any impurities, it gets whiter and has a very mild scent that I can't really even notice once on. (In any case, even if it did have a stronger one, you can mask it with essential oils or other fragrance oils.)
@@Thethingswellmake thanks for details ❤️
Can i replace the oils with raw milk
No, it should be a fat. Water based ingredients like milk cannot be added without an emulsifier and preservative.
do I need to add oil? Can I just whip up the tallow as is to make it soft
Yes, of course. I usually do that in the summer when it's going to be stored at warm temperatures. The oil helps soften it which can be important if you store it in cold temperatures or have a very hard tallow.
@@Thethingswellmake thank you
Where can i find the recipe?
Sorry- missed your comment before. I have it up on the blog: thethingswellmake.com/tallow-body-butter-whipped-tallow-balm/
Hi, whats the shelf life?
That would depend on the liquid oil used. Tallow by itself has a long shelf life.
Yes- it will depend on the oils and even the tallow used. If it's homemade tallow, make sure it's well purified so that it will keep longer.
If you use store-bought ingredients, check their shelf life and estimate based on the first ingredient to pass the best-used-before date. (I hope that made sense.)
Can i replace the oil with coconut oil😊
Yes, of course!
Keep in mind that in colder temperatures, coconut oil is solid, so the consistency of the balm will probably be a bit thicker. For a lighter consistency, choose a liquid oil.
@@Thethingswellmake Tq...😇
I added olive oil to mine and it did whip but then hardened by the next day. Any tips? Thank you❤
Interesting. Is it cold where you live? Mine, even if I don't add oil to it, in the summer stays very soft when whipped up. On the other hand, if you store it in too hard of a place, it can melt and loose the air whipped into it, making it harder when it cools again. Otherwise, I'm not sure why yours would be hard. You may need to add more oil if you have a harder tallow or cooler environment. How much of a proportion of oil did you use?
@@Thethingswellmake Thank you so much for replying! I used 1/4 cup oil for every 1 cup of tallow. Maybe ill try it without oil next time. I live in WA state so its not too hot or too cold. And when i say it hardened its still soft enough to scoop up just not airy or fluffy as it was when i first whipped it. I purchased some from Etsy and it was really whipped and airy and so nice to spread. So I wanted to make my own and I still use it, it’s just not as easily spreadable do to the thickness. Thank you again for you help! God Bless
@@lalalara2588 Actually, though, the oil should make it softer. So, you could actually try incorporating a bit more into this batch!
I don't add any now in the summer because it's very hot here and mine is already very soft!
Maybe it's the tallow itself? I use homemade. I've bought tallow for soap that was on the harder side before!
@@Thethingswellmake i rendered my own tallow from the butcher. I appreciate all the tips! I’ll try again 😊
How long does this stay in cream-state? Or does it solidify soon after?
It solidifies when it cools. That said, if it's in a warm enough environment, it won't be very hard and will be more creamy. You can also whip it up to get air in it and keep it softer.
If your tallow ain't yellow it ain't good.
The color really depends on a number of factors. I've made tallow with high-quality fats and some are more yellow than others. You're right that the yellow generally comes from the animal's diet and shows the fat has good things like beta-carotene. Younger animals, though, generally have white fat as it will yellow more with age.
For cosmetic purposes, I generally use fat from younger animals or melt down my tallow a few times to get rid of the meaty smell and make it whiter. (Yes, it's a bit more processed that way, but it's a bit of a trade-off for something like a body butter.)