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Tallow part duex…

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Tallow Round Two…

I ended up with two jars from my latest batch: a 12oz and a 5oz Ball jar. After straining it multiple times, I poured the 12oz first. The result looks like the world’s worst lager pour—about ½ inch of clear golden liquid on top, followed by a thick, white layer underneath. When I poured the 5oz jar second, it turned out perfectly, resembling a great lager pour of about 150ml golden liquid and 50ml of the thick white substance.

The thick white layer is similar to what I’ve purchased before, but I’m curious about the golden lager-like liquid. Does anyone know what’s going on with that? Thanks in advance!

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One response to “Tallow part duex…”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re observing the different layers formed during the rendering process of the tallow. The golden, clear portion you’re seeing in both jars is likely the rendered fat that has been properly filtered and is free of impurities, while the thick white layer is probably the residual bits and impurities that didn’t fully dissolve or were caught in your straining process.

    When you poured the 12oz jar first, it might have mixed with more of those other particles, leading to a less clear appearance. The fact that your second pour looked better could be due to having gone through the straining process a bit more effectively, allowing for the clearer fat to pour out first.

    The thicker, whiter material is often the result of leftover water content or milk solids that didn’t fully separate. It’s common in tallow and beef fat rendering, especially if there were any remaining solids or moisture from the beef source. If you’re looking for a cleaner product, you might consider performing additional filtering or straining, perhaps using a cheesecloth or coffee filter for finer separation on your next batch. This can help you achieve a more uniform consistency in your jars. Good luck with your tallow!

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