As the milk supply ended and the ladies are resting until kidding, our diet has changed and follow what nature has to offer, no more dairy products but more meat is on the table.
As we harvest an animal, we make sure no wastes are created. Goat meat being naturally lean, mean the most of the fat cumulated around the organs. This fat will be transform in tallow, a precious white hard fat that is fantastic for cooking (savoury and sweet), in candles and also in soap.
Once I have harvested the fat I like to freeze it then cut it in small pieces (it easier to cut when frozen). The smaller are the pieces the better, as you will be able to get more of the fat. I put all the pieces in a cast iron pot and on the wood stove (low heat) and let it melted for a few hours. Be careful not to burn the fat, to prevent this I like to add a little bit of water at the bottom of the pot at the start.
Once all the fat has melted and only some crackling is left golden and floating at the surface, the tallow is ready to be strained in moulds (muffins moulds works well). I used a paper towel or a old cheesecloth on a sieve to strain it. When finished, I reused the paper towel or the cheesecloth as fire starter.
Let cool down, until white and firm, then you can unmould and store it in a airtight jar. I like to keep mine in the fridge to make sure it doesn’t become rancid.
You can eat the crackling as a snack or you can give it to the chickens who will enjoyed the treat!
I like to use the tallow to
- roast veggies, to give a beautiful golden colour
- in cakes and cookies as it increased texture and moistness
- in granola, as we don’t have milk or yogurt in winter, we eat the granola with preserve fruits, the tallow adds more nutritions to it and more crunchiness
- in soap of course as it make gentle soap with a nice lather and a hard bar. Soon you I will see our new soaps made with pasture fed goat tallow and extra virgin olive oil.
- Tallow can also be use for candles, moisturiser balm and more.