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Vanilla infused tallow in a mason jar.
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5 from 1 vote

Vanilla Infused Tallow

Indulge your skin with this luxurious vanilla-infused tallow, a natural moisturizer that hydrates, soothes, and protects. Made with nutrient-rich grass-fed tallow and the warm, calming aroma of vanilla beans, this DIY creation is perfect for nourishing your skin in a variety of projects.
Prep Time5 minutes
Active Time8 hours
Total Time8 hours 5 minutes
Yield: 250 ml
Author: Allyson Letal - Boreal Bloom Homestead
Cost: $15

Equipment

  • 1 Pint size mason jar

Materials

  • 250 g tallow
  • 2-3 vanilla beans

Instructions

Step 1: Prepare Your Tallow

  • If you’re starting with raw fat, render it first. Chop the fat into small pieces and heat it over low heat in a heavy-bottomed pan. Strain the liquid tallow through cheesecloth and let it cool. For detailed instructions, check out my guide on rendering tallow here.

Step 2: Infuse with Vanilla

  • Weigh the Tallow: Weigh 250g of tallow and place it into a pint size (500ml) mason jar.
  • Add the Vanilla: Split 2-3 vanilla beans lengthwise and place top of the tallow. Close the mason jar finger-tight.
  • Infuse: Heat the mixture to 130f for 6-8 hours, stirring occasionally. Avoid overheating the tallow. See notes for a variety of ways to heat your tallow and hold it at temperature.

Step 3: Strain and Store

  • Once the infusion is complete, remove the vanilla pods. Don't stress about removing the vanilla seeds (some call it caviar), it's nearly impossible to do. They will not negatively impact your tallow or finished products.
    Keep the jar open and allow your infused tallow to cool and solidify at room temperature before sealing the lid and storing for future use. Your vanilla scented tallow will cool to an opaque, creamy white, slightly darker than regular tallow.
    The vanilla seeds will sink to the bottom of the tallow as it cools. If you don't want vanilla seeds in your final product, just scoop from the top, and if you do want vanilla seeds, take a cross section!

Notes

Heating Your Tallow:

Your method may be slightly different based on what option you choose for heating your tallow.
  • Slow Cooker: Add 3-4 inches of water to the crock of your slow cooker and place a folded kitchen towel on the bottom. Set the jar on top of the towel and heat on the "warm" setting.
  • Sous Vide: Place sealed jars into a preheated water bath heated to 130f.
  • Dehydrator: Set temperature to 130f, remove all racks or trays and set jar in the dehydrator. Close the cover.
  • Bread Proofer: Set temperature to 130f, place jar in the proofer and cover.

Storage and Shelf Life

Store your vanilla-infused tallow in a cool, dark place in an airtight jar. Properly made and stored, it can last up to a year! I keep mine in the back of the garage fridge for when inspiration strikes!
If it develops an off smell or changes texture, it’s time to make a fresh batch.