How to Render and Purify Tallow | ODORLESS, WHITE, WET METHOD | Bumblebee Apothecary

HOW TO RENDER AND PURIFY TALLOW | ODORLESS, WHITE | WET METHOD
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Consider this the ultimate guide to rendering the best tallow ever. It's no secret that I love tallow! Nutrient dense, versatile... it is amazing stuff. Today I'm sharing my method on how to render and purify tallow so that it is odorless and white.
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The information in this video is solely for educational purposes, and has not been evaluated by the Food and Drug Administration. All information in this video is not intended to diagnose, prevent, treat, or cure any disease or illness. All contents of this video is provided for informational purposes only, as general information, that may not apply to you as an individual, and is not a substitute for your own physician's medical care or advice.
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[@mesasavage]

If you toss the tallow back in the crockpot a third time, WITHOUT water, on the lowest low temp, until it stops bubbling, it will evaporate all the water and should store for even longer!

[@steelersgirl071961]

When you say, stops bubbling, does it thicken? Sounds better then the way Marissa does it, but how long does it usually take?

[@toddnjoyburk]

For how long?

[@mary-ruthflores4107]

The time it takes depends on how much water is still in it, how humid it is. You have to keep an eye on it and the absolutely lowest setting. My Grandmother did it over a stove, and stirred constantly. It doesn’t get much thicker, a tiny bit.

[@staciebrown9058]

OH NO. Did I just mess up my whole batch? Looks like you didn’t cover your crockpot. I made my first batch in the crockpot, but I covered it. I ran it through 2 fresh batches of water and just put it in the crockpot for a third meltdown without any water and didn’t cover it. Maybe I should add water and leave the cover off?

[@olaola5889]

@@staciebrown9058 si finalmente agregaste solo la grasa a fuego lento y olla sin tapa, esta bien. Si le quedaba un poco de agua esta se evaporo y al no tener la tapa no vuelve a caer a la grasa

[@thehappyalbertan]

I know this is an older video, but I just have to tell you how much I appreciate this information and your calm, clear way of explaining things. Thank you!

[@BumblebeeApothecary]

Thank you so much!

[@Mansuryusu]

Absolutely very helpfu video l love you so much thank you from Ethiopia

[@NoamTheGOAT50]

​@@BumblebeeApothecarycan I use coffee filter instead of the cheese cloth?

[@annikadjurberg6762]

Yes!! She is the best

[@pamelablessing1571]

I love your knowledge and your ability to encourage me. Starting my first cleaning of Tallow. Just 2ant to say thank you.... Stay tuned till tomorrow 😊.. finger's crossed.

[@NSResponder]

BTW, something you can do with the diirty tallow that you scrape off is make fire starters out of it. Just mix it with shredded paper or dryer lint.

[@awfullawton4470]

seriously? so i can make firestarter with beef tallow ?

[@cyndlehick9777]

@@awfullawton4470yes it is flammable.

[@awfullawton4470]

@@cyndlehick9777 so beef tallow is flamable?

[@christophermccutcheon2143]

​​@@awfullawton4470Fat is high energy content. Energy can be converted from one state to another. It's not really that tallow is _flammable,_ but rather once it is ignited it has a lot of energy to release, and all of this energy converted is converted to heat and light in the fire. Nuts burn really well for the same reason. High fat -> high energy -> lots of energy to burn

[@Jerseyhighlander]

A great use for the waste tallow, the stuff you scrape off, it to lubricate and protect tools with it. Wood shops of old always had tallow on hand to lubricate handsaws and wood planes and it kept them from rusting also.

[@BumblebeeApothecary]

Thanks for sharing, that's a great idea!

[@FreakyFriday4Phaggs]

No way!

[@ivanhorvat8964]

Right On !👋👍🙏🇨🇦🍁🇭🇷

[@MuffinstoMangos]

Also, Saddle Makers/Leather chaps, etc makers. My Daddy was a Master Saddle Maker and also taught Saddle an Tack at school in my city in Tx. TSTI. Doesn't exist anymore of coarse. It was basically a trade school. He made alot of beautiful saddles, chaps, belts, etc...they used tallow alot. It's sad to me that lots of generations will not know abt any of this or even care abt it. 😢

[@manuelferreira4345]

Real good for heavy duty zippers too

[@bufordbartholomew7231]

You've taken it to a Chemistry level. In a way, your method produces pharmaceutical grade tallow. I am impressed!

[@zenoodle78]

Good to know:)

[@BumblebeeApothecary]

Haha thank you! :)

[@Amenranka]

@@BumblebeeApothecary Hi great video thanks so much. But a curious question if the salt draws out the impurities to the bottom. Do I have to keep straining?

[@finlayjones714]

@@Amenranka in theory straining makes it so you don't have as much impurities from the get go, so as to decrease losses

[@Amenranka]

@American Grateful I have actually tried the method. I rendered my tallow four times and realized that after a few times rendering there is almost nothing left In cheese cloth

[@ltuerk]

Marisa-Thank you for being so generous with both your method and your encouragement. Sharing your experience with us is gold!! I purified my first batch this weekend. 5 lbs of grass fed leaf fat made about 4 lbs, or 5 pint jars, of white and scent free tallow. For me, the most work came at cleanup. I tried this idea and it helped. Everything metal and the cloth went into the strainer, then into the large metal bowl, then into the oven which had been warmed for a few minutes at 350° . Most of the fat melted into the bowl. Then I wiped everything with paper to remove more fat, and scraped the cloth with the spoon. Using the oven saved me some time and mess- a little heat was great with that stubborn, hard fat. Hope this helps someone else. Happy tallow making to all! ♥️

[@BumblebeeApothecary]

Thanks for sharing!

[@perfectlessons]

Oh great idea!

[@kimberlypruszynski1122]

thanks for sharing! It can't be worse of a mess than beeswax

[@happynanny6375]

I have followed your instructions and have made tallow about 8 times now. Thanks for the information. I have found that once I take the purified tallow chunk out the final time, I let it set on a baking rack for about 30 minutes to help dry off some of the residual water, along with dabbing it with a wad of the clean cheesecloth to remove surface droplets. It helps a lot before I melt it down for the storing step. Almost no water is left.

[@Erin-up8yf]

How long does your tallow last? I’m curious if purified tallow has a shorter shelf life for this reason!

[@ivettetrejo7520]

Do you use frozen suet? Or should we let it defrost first?

[@Healinghands829]

Thank you!!! I just made this recipe and still had water on it so now I have to use it quickly before it gets rancid.

[@lazygardens]

What she's referring to as "gelatinous impurities" is really just a strong beef broth. The bits you strain out can be further cooked in an oven or crockpot until they are crisp and brown and tender. Drain them of the remaining fat and use them in salads for garnish, for cracklin' biscuits, or just spread on bread. My grandmother's process used baking soda, not salt: First melt and render with plain water, Strain out the bits and put them to brown Chill the tallow and remove it from the broth Broth goes to soup Melt tallow with about an equal amount of water and some baking soda (1/3 cup or more, depending on how much you are purifying) let it simmer a couple of hours Chill and scrape Repeat the baking soda and water step a couple of times if you want

[@RebeccaC2024]

Hi I have a question. Wouldn't the "beef broth" be extremely salty

[@freepilot7732]

​@@RebeccaC2024you can add cabbage while simmering the broth, then strain and toss the cabbage. The cabbage soaked up a good amount of the salt.

[@pauljohnson2372]

​@therichgirlnextdoor a couple of potatoes will also pull salt

[@freepilot7732]

@@pauljohnson2372 That's true. I actually was going to mention that tip. Cheers.

[@haretyper4954]

I want to eat at your house so bad 😂

[@Carina518]

I freaking love tallow. It’s one of the very few things that doesn’t break me out or cause any weird reactions on my skin.

[@BumblebeeApothecary]

Yay, another tallow fan! 😃🙌🏼

[@mj6463]

@Crimson Outdoors Co. yeah, those seed oils are also all unsaturated or polyunsaturated fats, which are now understood to be far worse for us than the saturated fats found in animals, which are far more stable.

[@susanp.collins7834]

My farm friends took delivery of their slaughtered sheep a few days back and she gave me a packet of sheep fat. It wasn't a big packet at all but I rendered it and I got a jar with 225gms of beautiful white fat which is now sitting in my fridge.

[@Lewisusa11]

I just canned 26lbs of hamburger this weekend and ended up with a 2lb block of tallow just like you had. I have not done the second rendering yet, and thank you so much for this. I will be canning most of it. Thanks again. And yes, the lovely gelatinous leftover is super delicious and good for you! I added some to a crock of bean soup, so good!

[@teresakelly2063]

How do you can your burger and how do you use it later?

[@Lewisusa11]

@@teresakelly2063 I do it 2 ways: 1. Just brown the hamburger and then add to jars and process in pressure canner. I also make patties and then freeze them on cookie sheets and parchment paper and then vacuum seal when they are hard.

[@solanisomeni]

Wonderful to watch! ☺ I render tallow similarly. It's just the "cleaning" process that I take it one step further. Once I've cleaned/cooked in water the tallow I've rendered, I place the now clean tallow back in my heavy bottom pot and slowly bring it up to a simmer. Keeping an eye on it the whole time, not stirring, only watching the small bubbles that rise from the bottom of the pot. Those bubbles are the indicator that there is water in the tallow/fat. Immediately when the bubbles stop, I remove my pot from the stove and pour the now clean and water free tallow into my hot jars. If I for some reason haven't kept a close enough eye on the simmering off the water and I have scorched the tallow, it's back to step one again 😳cleaning/washing until clean/white again... I have also used this cleaning method if any of my tallow, lard or other solid animal fats have gone bad/rancid and even done the same with old ugly looking saved bacon grease... Once washed as many times as needed. Fat is once again not smelly/rancid or discolored. Even the old bacon grease comes out pure white, no smell and no taste. Same as if it was newly rendered lard.

[@jwm4ever]

Thank you..that's awesome information too. ❤

[@kit0690]

Thank you!!! I rendered for the first time this winter, and it came out well, but still has an odor, and my lard scorched a bit, and smells even stronger than my tallow. I’ll be going through this process to purify everything!

[@mfundimkhize3137]

The hood really preciates your work! Love from South Africa. ✊💪

[@mustafam956]

Great video. Even a bachelor with two left hands when it comes to cooking was able to follow along and turn the pungent beef fat from my last roast into a nice clean tallow. Thank you! I really enjoyed your calm and clear delivery of the information.

[@peggywright3254]

You have been so helpful! Thank you! I love how you do things😊

[@adamoXsemper]

So great!!! I'm so excited to make and use tallow for allllll the things! Great informative video!

[@rainesonne1320]

I am really impressed by your knowledge and techniques! You do a really awesome job! Thank you for sharing!

[@inthisdayandage857]

It's great to see you developed your process since your earlier versions. Nice tallow for sure.

[@Mr.Hister]

Well done! Made it look easy. And very informative.

[@Chickmamapalletfarm]

Love this! I am working on sourcing it right now, and I am excited to get started.

Thank you so much for a great tutorial. I just finished my first batch and it turned out great and odourless. You really gave me confidence to really try this and not just watch the tutorial and wishing to maybe someday get courage to start. Greetings from Iceland 🥳

[@brittanypennington9716]

I just recently discovered the joys of tallow skincare, and have been making my own. I was so glad to find this resource, because I'm sure the next thing I will want to do is try my hand at making my own tallow. :) You made an excellent video, making this process very clear, and I have confidence that I could do this.

[@gracewairimu660]

Thanks,great lesson.

[@AntonioVillamar]

You are quite a teacher. Thank you!

[@jadez7802]

Thank you for this video!!!! Second time making tallow but first time doing the extra step of purifying. You broke it down so well and I’m so happy to do this method moving forward. Now I can not just cook with it but make skincare 😊

[@fatworksfoods]

Thanks for spreading the word about Grass Fed Tallow! We love what you are doing!

[@cindyhaldane7327]

Thanks for this class! I now use this process.

[@lolitaborja8050]

Thank you very much I enjoyed watching this 😊

[@monica2862]

Hello! I just became your follower, I absolutely love your videos, you’re very knowledgeable person, we are so lucky to have you showing us all that. 🍀

[@BumblebeeApothecary]

Thank you so much!

[@joanclaytonjohnson3630]

This is a wonderful video. These ways need to be preserved. Great to see a young family doing this.

[@BumblebeeApothecary]

Thank you so much!

[@homeismyvacation]

Thank you for clear and easy to understand instructions

[@s.leeyork3848]

Thank you for showing this!

[@EdenCleaver]

Thanks so much Marisa! :) I love how easy and simple your videos are. You have a wonderful way of explaining things. I'm trying this method today with my beef tallow xx

[@BumblebeeApothecary]

I'm so glad i'm of help! :)

[@lkrsoapandsuch5767]

Thank you for further instruction on this process.

[@BumblebeeApothecary]

You’re welcome! 😊

[@rachaelalbanese1851]

Thank you for this! I am super excited to get started :)

[@JG-do6eb]

Awesome job..love the knowledge and ideas

[@shermdog6969]

Thanks for posting. Your lotion recipe is the best I've tried.

[@BumblebeeApothecary]

That's wonderful, thank you so much!

[@yourhighness4746]

Thank you so much for your video, you really clarified not just the tallow, the whole process for this, I remember my Grandma doing this, but I never had the details as you show it. You have my like and a new follower.

[@BumblebeeApothecary]

Thank you so much!

[@lewishuff0911]

Absolutely the best video on tallow on KZbin! Thank you!

[@donnabernskoetter1931]

Great demonstration! Thank you!

[@piolinmetsti2682]

Thank you for this video, just on time, I just got some tallow this weekend, followed your instructions and became PERFECT. 👍

[@BumblebeeApothecary]

Oh yay! So glad to hear it! 😃👍🏼

[@herhomebook]

this is so genius! Thank you! I've been rendering for years and i've never heard of this before!

[@BumblebeeApothecary]

Thanks!

[@3RomeoFoxtrot]

best video on this i've seen - great work, hit all the issues and explained the process fully.

[@amybbartsch]

You are so lovely! Thanks so much for this amazing content. Blessings to your family!!!

[@1495978707]

13:40 This is how you know the collagen/gelatin is thoroughly extracted, the fat crystallizes into a brittle block, not crumbly or pasty at all, like candlewax. The technique used here is technically a kind of recrystallization, which can be used for purifying anything that you can dissolve or melt at reasonable temperatures

[@BumblebeeApothecary]

Thank you for sharing :)

[@kolbietafoya1672]

Thank you. I used this method for some deer tallow but brought it up to a boil in a Dutch oven after purifying and all the water evaporated. It’s important to get the water out because it can cause it to become rancid quickly. The goal is to boil the tallow but make sure it doesn’t get to the smoke point so it doesn’t burn it. Turned out great.

[@VaraSwift]

How did you know it was all boiled off? Could you see a separation layer disappear?

[@kolbietafoya1672]

@@VaraSwift actually you can hear it. If you have ever dropped a couple droplets of water in hot oil it makes a crackling sound. It made that sound for about 1-2 mins until all the water was evaporated. I can’t emphasize enough though to only get it hot enough to evaporate the water and not burn your fat. Water evaporates around 212f and tallow has approx 400f smoke point so the temp needs to be somewhere in that range.

[@davidwallace-bradley7691]

Love this video! Thank you so much!

[@minimal9001]

Glad this content exist. Your channel has helped for many years now. Thank you.

[@spiltmilt]

You are a great teacher. I'm very much looking forward to converting our deer tallow from our successful hunting season into bar soap using your instructions. I used your hyperlinks as well for those purchases. Keep up the great work.

[@BumblebeeApothecary]

Thank you so much! :)

[@Michelle88elle]

Always love your videos Marisa! You not only go over every step for us visual learners but you also audibly explain what you're doing as well as why, while adding tips to make it smoother. I really appreciate you and your knowledge. You have taught me so much throughout the years and helped me take better care of my family. Forever grateful to have found your channel . Keep spreading the love!

[@BumblebeeApothecary]

Thank you so much for all your support! I really appreciate it more than you know :)

[@ivanhorvat8964]

DITTO ! Too people do high speed videos without a word or typed into , and is VERY ANNOYING !!!

[@D9P323]

DEFINITELY doing this. Making my first batch evah, super excited!

[@duploticus]

Amazing video, thank you so much for the info!

[@gidget101]

Hi, thank you for your video! It would be great to know exactly how much time has lapsed during the crockpot rendering.

[@salimakhan4555]

Thank you I do appreciate u showing us how to make clean unseated tallow.

[@BumblebeeApothecary]

You are so welcome!

[@kaylahambrick3876]

This gave me the courage to try it myself, thank you!

[@eio4528]

This video is fantastic and thank you VERY much for posting this!! I remember my mom and grandma would do this but I never did know the EXACT steps to this, especially the part of separating the water which makes so much sense. Also, you had a lil' observer appear at 13:50 and she's adorable!! Thanks again, this needs millions of views!

[@rajfavelic]

I love how you explain everything great job

[@BumblebeeApothecary]

Thank you so much! This made my day :)

[@Oasis_Desert_Rose]

This was interesting! In regular beef fat rendering, we heat the fat on the stove top on medium heat till melted, then strain, cool and place that slab of fat into a large pot of water, and boil 5 minutes... cool, remove the slab of fat and do it again... you can add salt to the water to purify additionally... seems about the same to me! Enjoyed the video!

[@BumblebeeApothecary]

Thanks for sharing! :)

[@pgplanas]

This is great! I never knew how to get the odor out of my tallow. Thank you!

[@Abeautifulmundanelife]

Your baby bump is precious! Thanks for this great detailed video! It’s helpful

[@norweavernh]

Thanks so much I am interested in purifying tallow for soapmaking and am thankful to learn how to eliminate the odor and tint.

[@BumblebeeApothecary]

Wonderful! You're welcome :)

[@FocusFitnessZim]

Loved this... did exactly as you said and mine came out perfectly. Tasteless, odorless perfection. Thanks for your help.

[@BumblebeeApothecary]

Wonderful!! Thanks for sharing!

[@faybosgra2599]

How long did it take for the initial rendering. My crock pot has only a high and low setting. I set it to low and after 3 hrs I turned it to high as it did not seem hot enough. I'm now on hour 5 (second hour on high)....I might transfer it to a pot on the stove

[@BRtR8]

Watching your video now to render fresh tallow! Thank you so much for the info! Mine turned out great!

[@kirstens5688]

This is a great video that will age really well. I saw it a few years ago but I keep referring back to it whenever I get more. Thank you.

[@sunnybyrdbotanicals4789]

Hello, thank you so so much for this video! I’m from Los Angeles and recently moved to a very rural town in Hawaii and have been trying to be a lot more independent and resilient on my Homestead. Back in LA I used your method with leaf tallow I got from a local butcher and it works perfectly! Since I’ve been here we bought a half a cow from a local rancher, I saved all the fat and just made my first batch, had to purify it a few times since I used both leaf fat and other fat and it’s perfect, thank you so so much, it feels good to be able to use the entire cow!

[@BumblebeeApothecary]

That's wonderful!

[@jjhulce722]

Are you on the Big Island?

[@sunnybyrdbotanicals4789]

@@jjhulce722 yes! North Kohala

[@rubyjlove]

Hi! I’m in LA, do you mind sharing which butcher did you get your leaf tallow from? Is it grass fed? TIA!

[@sunnybyrdbotanicals4789]

@@rubyjlove Standings Butchery on Melrose sells quality grass fed tallow. If you want to make your own you can call and ask them if they have the leaf fat for sale and you can make your own.

[@monicag.1527]

This was a great video! I'll admit, I was skeptical when I read wet method and saw the water that was used as I have been warned it can make tallow/lard/schmultz more perishable, but your method is very thorough, and I would feel safe using it. Now, I just need to build up a nice collection of beef fat in my freezer to make this. Thank you!

[@BumblebeeApothecary]

You're welcome! I thought the same thing at first, but I have made SO many batches of tallow this way, and it's never molded :)

[@deeowens7978]

Excellent instructional video! Thank you for your hard work and wonderful , very clear teaching style!

[@Foodpermaculture]

great video. verry clean, and nice product and your energy.

[@tammycastleberry6184]

Instant pot has a slow cooking setting that would make it so much easier. I make bone broth in mine and I let it cook on the slow cooking setting for a few days and it’s always perfect. I mostly use the slow cooking setting. Trust me you would love it too if you try it 😊

[@ivanhorvat8964]

👋👍🙏🇨🇦🍁🇭🇷

[@LCF0110]

I’m trying to render 5lbs of suet in my instapot on the slow cooker mode and low setting. It’s been going for almost 12 hours now and is now where near being fully rendered yet :(

[@FieldFarmForest]

I have a few jars on my canning shelf. I love making soap out of it. Winter is my soap making season. Thanks for sharing such a great step by step video for people who may feel intimidated about just doing it. ☮️-Kirsten

[@BumblebeeApothecary]

You are so welcome! Good for you!

[@rachellestringer]

What do you add to the tallow?? 😮

[@judywitthoft1122]

I was delighted to find your channel today. This Recipe of how to render down clean beef tallow was just what I wanted 🥰

[@user-bl7bt4tk7p]

very helpful how you edited in the shape of the bowl before you strained it even though that obviously came later. Thanks for being thoughtful about that!

[@gregorywilliams2850]

Used your recipe to make tallow pucks for cast iron and griddle cooking! I molded them with cupcake tins after purifying. Thanks for sharing.

[@BumblebeeApothecary]

What a great idea!

[@alyssakaiser3524]

I've made tallow/ lard three times now, and I reference this video every time. Thank you!

[@henafirdous4056]

Is your tallow odour less?

[@alyssakaiser3524]

​@henafirdous4056 It always has a bit of a greasy smell. So no, not entirely odorless.

[@Christine4music]

It’s wonderful to know how to do this. Thanks

[@above_genetics]

Great tutorials. I've used your videos to make cannabis infused tallow salve (which works great at relieving pain relaxing my boys muscles after intense seizures) and tallow lotions, which both work great. Those first tries did smell like beef, even with some good essential oils added, so the next round will be much more pure and aromatically pleasant. Thanks!

[@BumblebeeApothecary]

Oh wonderful, glad to hear it! 😊

[@pauloshea909]

B

[@TheMaryConway]

David Cromar how do you make your cannabis salve??

[@garretmkiii]

More salt and more rinse steps should clear up that smell. Doing more rinse steps with a smaller volume of water is more effective than doing one rinse step with a large volume of water.

[@above_genetics]

@@TheMaryConway I decarboxylate the flower in the oven first, then add it to the tallow/olive oil in the crock pot for 6-8 hours on low and the cannabinoids transfuse from the plant to the fats. Then I follow either the lotion or salve tutorials on this channel.

[@hollyfirefly1]

You can put a large spoon through the v at the top of your strainer, set the strainer in your bowl with the spoon on the outside. Your strainer will be braced, and It will allow you to use both hands

[@jconner27]

This purifying process made all the difference. Thank you!

[@brianparks9747]

I’m glad I ran across this video, very helpful for purification, I’ve rendered lots of tallow, but it hasn’t been purified, thank you very much for your time and sharing this knowledge!

[@hyrunnisa997]

I love this video. I watched it before and then again just now because I am currently rendering lamb tallow. I couldn't figure out how to get out the meat smell. But this has helped. I hope it turns out really well. We'll see.

[@BumblebeeApothecary]

Thank you so much! This should help. Let me know how it turns out! 😊

[@hyrunnisa997]

@@BumblebeeApothecary it turned out really well. I have almost 5 lbs of fat rendered.

[@iamsarvajeet]

@@hyrunnisa997 how was it , were able to eliminate any after taste or smell.

[@lizcopemanhardwick]

If you put a sprig of Rosemary in with the fat it also gets the meat smell out. Have been doing that for 50 years (learnt that trick in France in the 70s)

[@RD-cd6iu]

Help, I rendered my tallow. Dry method, however, after I strained it and put it in the freezer and it still smells like beef. Can I render it again and add the salt and water, and it will take out the Beef smell?

[@yesitrotamundos2904]

This was a super helpful video. I'm making my first batch with 6 lbs of fat in a huge pot. The only thing I wish this video had was descriptions of about how long you simmered things for in every step and how long you left things in the fridge, just to give us beginners a rough idea of how long to do things for.

[@joynjrny]

I don’t think it’s possible to really nail down exact times. The added lesson here for us is to become more aware intuitively by recognizing when things are ready/done. We’ve lost that skill because we’ve gotten so use to grabbing it off the shelf at the store but with patience and practice we can become more in touch with the old ways and gain our confidence and independence back.

[@Michelleh123321]

This is SO helpful!!!! Making tallow this weekend!!! Thank you!!!

[@BumblebeeApothecary]

Thank you!

[@goldenpawlife]

I just found your video. Thank you so much for making this. I’m doing my first batch of tallow next week and this was very helpful.

[@mariellad]

Thank you, from Melbourne Australia. I'm going to source some grass fed tallow to render and whip into cream for my mother who is doing radiotherapy. It causes skin irritations and we are conscious of skin products full of other chemicals. Thanks for your wonderful videos. I've subscribed!

[@BumblebeeApothecary]

That's so nice of you! Sending well wishes for your mother!!

[@janelleshaw5254]

I am from Melbourne & used this www.cherrytreeorganics.com.au/products/organic-beef-tallow?variant=360320777 - 100% grass fed organic small local farms x

[@katherinem1924]

@@janelleshaw5254 Thanks for the link!

[@joallsopp160]

I whip my rendered tallow up with some Australian Organic jojoba oil into a lovely face/body cream. No nasty chemicals in it , just essential oils and my 62 year old skin loves it. Use it on my décolletage too and it’s made my skin nicer and nicer over the years. Great idea after chemo I would say or any operation and scars

[@tetneeley]

My whole life I was trying to find the solution from breakouts. I have been using lard and beef tallow, homemade cream since May (now is September) and my skin has never been better. I removed all other products. Only micellar water and my creams. Skin tesults: Clear. Moist. Definitely more even color. I’m 54. Thank you! Cream recipes : 1. Base: Aloe vera gel, Lard, Additives: liquid concentrate of grapefruit seed extract, essential oils: Frankincense oil, lavender oil and Rose oil. Vitamin E. 2. Base: beef tallow + jojoba oil. 3. Base: beef tallow 4. Base: lard. Same mix of additives.

[@ambrosemclaren145]

Thank you! Will let you know how it goes. Blessings to you and yours.

[@ashleyroi4416]

Great video! Im supee excited to try myself!!

[@BumblebeeApothecary]

Yay! I'm excited for you!

[@BumblebeeApothecary]

What do you like to make with tallow? Get the full article and printable recipe card -> bumblebeeapothecary.com/how-to-render-and-purify-tallow-so-that-it-is-odorless-and-white/

[@Marthawehrly]

Bumblebee Apothecary Soap 🙂

[@lkrsoapandsuch5767]

Bumblebee Apothecary facial cream and body butter.

[@layaljalloul1028]

Wow, amazing video! I always add tallow to make soap, from now on I'll follow this method👍

[@DrengrMike]

Candle, saw wax, metal coat, lantern and torch fuel, etc. Beard oil

[@loosewheel5159]

Whipped moisturizer for my hands and then later on I'd like to try soap and some other things. I like your channel.

[@evuljarac]

Love the video, have you ever used the gelatinous water? I used the muscle fat and the remaining water was super jelly-like, was wondering if I could use that for soups and sauces since it must be full of collagen.

[@chloemcwhinney734]

Never thought of this … I might try this !

[@foxywhitetip7387]

I’m planning to mix it in with the doggies meals ‘nothing wasted around here 🤣

[@lorilongstaff9901]

Wonderful video, you are an amazing person. Good coverage in your videos!

[@lionofgod5843]

Thank you. Very helpful. Will try in instant pot.

[@TheBobelly628]

Excellent video! I just use the fat from 75% ground beef that I brown ( before seasoning the beef). I recently browned 15 lbs of ground beef ( canner ☺️) and got almost1 1/2- 2 pints of Tallow after clarifying. Maybe it’s not tallow but it came out white and hard after clarifying 3-4 times.

[@BumblebeeApothecary]

Thanks for sharing!

[@simplyjosephine]

yay ~ what a fabulous video. i was just gifted some bear fat, and i'm going to try your method. my mom recently rendered some deer tallow and used your video. she was ready to share info, i was telling her about the bear fat, and she said oh watch that video from that cute gal, she has some kids and lives in colorado maybe. i said oh yes i know who you are talking about. thank you for such an informative video, i know what goes into video editing, well done and merry christmas

[@BumblebeeApothecary]

Oh wow, thank you so much! This is the sweetest comment! You’re very welcome 😊 It is a lot of work, but I do love doing it 😃 Merry Christmas!

[@splendidescape]

You eat bear in america? OMG..

[@dana102083]

@@splendidescape your judgements are not called for in North America.. There are populations allowed to harvest the lands. I don't eat rabbit uterus but wont say anything to someone who does. You have the internet, learn before speaking.

[@alexd4066]

I’m jealous wish I had bear far to render!

[@rubygray7749]

@@dana102083 A bit harsh!!! And somewhat defensive! We from other countries without bears, are understandably surprised to hear that bear is eaten. It does not come within the biblical description of kosher meats, which have cloven hooves and chew their cud. Those are animals more normally killed for food.

[@ezracarson5427]

Awesome! Loved the step by step instructions. Very well thought out.

[@BumblebeeApothecary]

Thanks so much!

[@bobroberts5074]

I'm getting ready to smoke a brisket and ran across your video. I'm blown away. Youre awesome.

[@oldibarra-tutu2253]

My wife makes soup stock from the start lots of bones and veg wonderful soup sometimes we just drink the stock

[@OneTruthOneJesus]

Thank you so much for this very thorough video! So well done and I’m making my very first batches of tallow today. The only question I have is you said “render for awhile” for the first time. Can you suggest approximately how long the first render should cook for on low?

[@BumblebeeApothecary]

You're welcome! The first rendering time varies a lot depending on the size of fat chunks. For ground fat, which is ideal and renders the quickest, I usually let it go for 8 hours. I have more tips here: kzbin.info/www/bejne/e3mYhX2deN59q8k

[@iyabomarvel8506]

@@BumblebeeApothecary in this video how many pounds of raw beef fat did you put in the crock pot, and how many pounds of tallow did it make? Finally found a farm an hour away that provides grass fed beef fat

[@passioncommonsenseand8801]

Thank you for this very easy explanation and direction …

[@580081134]

amazing helpful video... thank you 💗💗

[@ExtremlyFit]

An easier method for me is to first strain through a fine mesh strainer and then a single coffee filter. Replace the filter as necessary.