This beef tallow moisturizer is great for really dry skin. And if you have sensitivities to any of the ingredients, just leave them out, or try swapping something like avocado oil for the coconut oil. The essential oils are purely optional, and while some people don’t do well with topical lavender, I use it because I know it doesn’t irritate my skin—and it smells nice, too!
I store this in 7-ounce Weck tulip jars (this recipe will fill two), and though I should probably seal them, once I’ve “opened” a jar, I don’t. It feels so luxurious every time I lift the little glass lid off the top and dip into my rich moisturizer. Small mason jars or reused face creams pots also work, and those orange plastic pill bottles are great for keeping a little in your purse or for traveling.
A little goes a long way, and you’ll want to warm it in your hands a before applying it to your face (or wherever else you choose to put it). —Emily Farris
about 1 1/2 cups
(1/2 jar) pure beef tallow
raw, unrefined cocoa butter
virgin, unrefined coconut oil
vitamin E oil (I use 32,000 IU)
cedarwood essential oil (optional)
lavender essential oil (optional)
frankincense essential oil (optional)
helichrysum essential oil (optional)
In This Recipe
Melt the beef tallow, cocoa butter, and coconut oil in a small pan over very low heat.
When the first three ingredients are liquified, turn off the heat and stir in the vitamin E oil. Transfer the contents to a large measuring cup, preferably with a spout, to cool.
Let the mixture cool for at least 15 minutes, the stir in the essential oils, if using.
Pour the moisturizer into sterilized containers and put them in the freezer for five minutes to solidify.