Print Recipe

Tallow Face & Body Cream

Prep Time30 mins


  • 250 g beef tallow
  • 25 ml organic jojoba oil
  • 25 ml organic extra virgin olive oil
  • 25 drops lavender essential oil
  • 10 drops myrrh essential oil
  • 10 drops frankincense essential oil
  • 7 drops rosemary essential oil
  • 6 drops lemongrass essential oil
  • 4 drops chamomile essential oil
  • 3 drops melissa essential oil (optional)


  • Place your hand blender and utensils in boiling water to disinfect it.
  • Soften the tallow over hot water or in oven at 50C, but DO NOT COMPLETELY MELT.
  • Add the jojoba and olive oil to the softened tallow. Mix with the hand blender until just smooth. Do not overmix, as I have found that mixing too long gives the cream a very fine texture, but it does not want to absorb into the skin as well.
  • Add the essential oils to the mixture and gently mix it together with a knife or spoon.
  • Put the tallow cream in a glass jar(s) and store in the refrigerator until needed. I would suggest keeping the big batch in the refrigerator and keeping only a small jar in your bathroom. Then re-fill as needed.
  • This batch makes about 300ml tallow cream.


If you have oily or break-out prone skin, replace the olive oil with 25ml organic jojoba oil.