We make it old fashioned like that but tends to be expensive to make. Sure is nice to have. We often make batches for Christmas gifts add a bit of superfats.
Discussion
why expensive to make???
it would be for me rn because there's nowhere near me selling tallow. in the UK it was cheaper than butter.
i mean, you can literally make it by measuring out your distilled/spring water, adding lye, mixing it in and it gets nice and hot, then wizz the hell out of it with a stick blender for a bit (about half an hour) until it traces and thickens up, then pour into molds and 3-5 days later, et voila.
i have seen some ridiculously expensive tallow out there though. lamb tallow 500ml AUD$23. but everything is expensive in that shithole country.
i forgot "add the tallow" part. probably also the "heat tallow until it melts" part as well.
Only because we don’t render beef tallow. Cacao with some ostrich tallow and essentials (superfats) like sandalwood… you begin to see why. If we just used beef and lye… we’ll sure, we could make it less expensive. 😆
