For Regular Whipped Tallow
Whipped Tallow products have a low melting point. If your product is heated over 80°F your tallow may lose its whipped consistency and become more of a solid balm or have a grainy texture. It does not affect the product in any way; only the consistency.
If this happens and you would like to bring it back to its original whipped consistency, follow these easy instructions:
1. Empty your tallow into a heat safe container.
2. Melt tallow in a double boiler until in a liquid state.
3. Place in freezer for a few minutes (just enough to cool and become a solid, but not so hard that it can't be whipped.
4. Using your hand mixer, blend your tallow until it incorporates enough air to reach the consistency you prefer.
5. Place back into original container.
6. Store in a cool, dry place or even the refrigerator if your climate is consistently warm.
For Magnesium Whipped Tallow
Because there is a preservative in this formula, by heating up the tallow the preservative will be neutralized. You could do this, but you will need to keep it refrigerated and use it up within a short period of time. My recommendation is to leave the consistency as is to leave the preservative intact.