Having A Problem With My Pure Neatsfoot Oil!

[RoosterShooter]

I make an natural oil tanned shoulder rig where I use only 100% Pure Neatsfoot Oil.

I buy it by the Gallon from a local distributor, and store a little at a time in a 1 qt. container with a lid.

Today I went out to my shop, and noticed that the Neatsfoot Oil had started to separate. Half of the oil on the top looked O.K., but the other half on the bottom looked like coagulated butter.

My shop is only heated when I'm in there, and I suspect temperature to be an issue. However, I do not know for sure, and that's why I'm asking.

Does Neatsfoot Oil Separate?

[Fowlingpiece]

Yep, it's the temp.

[camano ridge]

If you take your neatsfoot oil into your house or someplace warm it should turn back to normal after a couple of hours. My shop is unheated and I had the same thing happen. It even happened to a bottle of Olive oil. I now keep my oils in the house and take them down to the shop when I need them.

Edited December 31, 2013 by camano ridge

[Red Cent]

A lot of the stuff we use is labeled warning us to not let the contents freeze. Isn't that a problem? I keep a low heat in my shop when I leave for the day.

[RoosterShooter]

Thanks for the info guys.

Does the name "30 Degree Neatsfoot Oil" have anything to do with the temp, or is it a process?

[camano ridge]

Neatsfoot oil (pure) is made from rendered down cow and horse hooves. The trick about the oil is to get a cold pressed oil. This is an oil that has been chilled down to 30 degrees and the heavy fat called strenin has been removed.

[Ran]

I have officially learned something today.... I've had the same thing happen, although my shop IS heated 24/7. I DO turn the temp way down when I'm not in there, but its never below freezing (not even close).

[camano ridge]

IT does not have to freeze. If it gets down into the 40's my oil has congealed and gone milky both neatsfoot oil and Olive oil. Seems like keeping it above 50 degrees is best.

[Northmount]

The cold doesn't harm the neatsfoot oil or olive oil. Just warm it up a little and it is back to normal. Olive oil doesn't store well for extended periods at warm temperatures. Tends to go rancid. So for long term storage, good idea to keep it cool.

Tom

Edited January 1, 2014 by northmount

[ChuckBurrows]

Neatsfoot oil (pure) is made from rendered down cow and horse hooves. The trick about the oil is to get a cold pressed oil. This is an oil that has been chilled down to 30 degrees and the heavy fat called strenin has been removed.

Camano - that is true of only one current brand (IIRC Fiebings) since the 1930's and based on the government specs most neatsfoot oil today is made mostly from rendered lard (per industry insiders) - still good stuff.

As noted that it was the cold that caused the separation (typical of many types oil inlcuding olive). Also I learned along time ago that regular neatsfoot should be warmed to around 90°-110° for best use. I warm it in a pan on a cheap hot plate (or if the forge is going I just heat a piece of scrap and drop in the oil) and keep a cookie thermometer close for checking temp.

Hope that helps

[camano ridge]

Chuck, thank you. I was aware of the current make up of neatsfoot, as I had seen that in some of your other posts. I should have put quotation marks as I had posted a quote in response to the OP's question regarding neatsfoot 30 degree. Thanks again for your clarification.