Jeremy Liebman. choose from 1 of the 5 lard soap recipes Lard and Coconut. OK, there are two types of pig fat used to render lard: back fat and leaf fat. Lard makes a suitable base for candles that will burn at around the same rate as wax candles. It came to trace after about an hour of stirring with a wooden spoon, and I poured it into the mold. INGREDIENTS. For my lye to lard ratio, I used 3/4 cup lye to 2 cups lard plus 1 tablespoon salt to help the soap harden. I don’t add water to the pan when rendering lard. The difference can make an impact on … I used 1½ lbs of raw fat, and it produced about 2 cups of lard. Just use pork fat instead. Keyword diy, fat, grease, lard. 28 oz water *When purchasing your lard, make sure it is lard and not tallow. My mom says she remembers my grandma using and making lard. People (readers and real-world friends alike) always get so freaked out by lard… now I have a place to point them, both for the nutritional lowdown and the how-to, too. Several months ago, I placed an order for some delicious pastured pork from a local farm. rendering lard in the slow cooker. Either way, lard is an integral part of Mexican cooking, used in tortillas, refried beans, and countless sauces. Be Patient. It is also naturally grain-free, making it a wonderful alternative to corn, canola and soybean oils. Many cooks, seeking out local foods and forgotten traditions, have rediscovered how to render lard in their homes. It is estimated that 1 tablespoon of lard contains 1000 IU of Vitamin D! My pie crust recipe calls for 1/3 cup lard per crust, and my tortilla recipe calls for 1 1/2 cups lard, so for me these sizes make sense. When they’re cool, pop them out, wrap them, and store in the fridge in a different container. Leaf Lard is considered to be the finest lard for baking, especially when making pie crusts from scratch. The excess water and other impurities in the fat are removed. I’ve never used tallow to make soap, so I can’t speak on it. When we try to dilute the pure goodness of lard with shea, olive or castor oils, the lard soap gods are displeased and the bars become softer and take longer to cure. lol. If using a stovetop cooker, place on burner over low heat. How to Make Lard. The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. Leaf fat produces a lighter, whiter lard that is traditionally used for pastries. Make sure the vessel you are storing the lard in has been thoroughly washed and dried too. That way you can get on with doing other stuff. Fatback also makes light, mild lard. Note: For instructions on how to make lard in the oven instead of the crock pot, follow the instructions in this tutorial on rendering tallow. 480 grams lard ; 120 grams coconut oil; Lye solution. Make your own with my tutorial on how to make lard in your crockpot! It's possible to make lard with frozen fat as well, but the process will go more slowly. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. Just a suggestion. Throw all the cut up bits of fat into the slow cooker. Because rendering lard can take a few hours, it’s easier to do it in the slow cooker. I haven’t needed it, and my lard turns out great. I hope I can convince a few of you to take a closer look at it! I will give you the many ways to extend the shelf life of lard. Tallow can be used for soap making too, but different fats require different ratios of lye. Make my own lard, eat butter, put whipping cream in my coffee and on my steel cut oats (with raisins and a touch of maple syrup) The best book I’ve read on this topic is The Great Cholesterol Myth by Bowden & Sinatra (not Frank :-) Prep Time 5 minutes. They added a few slabs of fatback to my order so I could try my hand at making lard. This recipe is specifically for lard, so make sure that’s what you are using. Lard is particularly suitable for frying eggs, potatoes and meat. Do you cook with cast iron? Season it with lard! Leaf lard, like all types of lard, is high in saturated fat and cholesterol. Lastly, the “floaties” on top are called “cracklins”. Note: Make sure all the water is cooked out of your fat tho because it can cause it to go rancid over time. Thawed lard will be able to last for several months in the refrigerator. Just be sure to keep the lard’s temperature below the smoking point. It is less widely used than it used to be because of its high animal-fat content. Lard also contains high amounts of Vitamin D, a necessary fat-soluble vitamin. When it comes to … Author Heather Dessinger. 5 lbs lard* 10 oz lye. Uses of lard. This makes it a great way to do the prepper thing and know you have good lard/tallow on hand. Here's how to render it the right way—and make the most out of it in your cooking. After just a few dollars out of pocket, I head home from my butcher with slabs of lard in my trunk and plans of a rendering day ahead. Rendering lard is much less painful, and the results are worth it. Fats, oils and butters. Crock Pot Time 2 hours. Place the almond oil, lard and beeswax in the Pyrex and warm until the beeswax is completely melted. Lard can be used in place of butter, which comes in useful if you remove dairy from your diet. However, it is important to note that you should always check if the lard has spoiled before you use it for food preparation. One tip: Toups suggests you pour that fat through a very fine strainer to remove any burned, black flecks. If using an electric cooker such as the Instant Pot, press the "Slow Cook" function and then the "Adjust" button to toggle it to the "More" temperature setting. Since lard is 100 percent fat and butter contains around 80 percent fat, you'll want to add more butter to get the fat content right. Remove the Pyrex from the pan and set on your counter top. Rendering lard is a lost art – a worthwhile technique forgotten in a fat-phobic, Lean Cuisine-centered culture. 85 grams lye (sodium hydroxide) 228 grams distilled water Now add the vitamin e oil and warm distilled water and whisk on high using your hand mixer. The first type of fat is called leaf lard; it’s located inside of the pig near the kidneys. As a society, we are extremely deficient in Vitamin D. But doesn’t lard make you fat? Lard is fine, white pork fat that has been rendered and clarified. However, for many individuals, a non-dairy fat with nutritional benefits such as leaf lard, especially from organic, pasture-raised animals, and consumed in moderation, can offer significant health advantages over butter. Pork back fat (of fatback) can also be used for rendering lard and also produces a fairly high quality fat, however, lard rendered from fatback tends to have a slight pork flavor and smell to it which can make it less desirable for making pastries. You could also use custard cups or some other container and cool in 1-cup increments. 8. This helps make the lard pure which prevents spoilage and any residual taste. Make soap? 4. We make our own lard (and even sometimes score some kidney fat for making leaf lard, the very best kind for pastry) and I have been meaning to write a post about it. If you happen to have lard in your kitchen, you might wonder how to store this pork fat. … How To Render Leaf Fat to make Leaf Lard: … Leaf Lard is said to be the very best lard one can use to make pie crusts. All of those misconceptions you hold about lard is the result of very successful marketing. If you would like to play around with making lard and seeing which method you prefer, you can add one cup of water to the pan at the time you add your lard. By Rochelle Bilo w. July 11, 2015. Widely prized for culinary applications, it is hard to get and priced accordingly. Lard is a very versatile fat that you can use for frying chicken, making tamales and pie crusts. Use the lard in pie crust, to fry things, making soap… lots of possibilities! You know them from just about every southern show on TV. Total Time 2 hours 5 minutes. The key to lard’s long shelf life depends on how it is stored, as well as the conditions it is kept in. Does your family enjoy savory meat pie or chicken and dumplings? Add about half a cup or so of water. Use lard in the crust! If you’ve been slow-cooking a pork shoulder for a while, the fat that has rendered in the bottom of the pan is lard. 7. In the end you get a buttery smooth, spoonable fat that is perfect for cooking and baking! Printable recipe included. Far too many experts try to make life more complicated by adding expensive vegetable- and nut-based fats and oils to their soap recipes. These rendered animal fats actually enjoy many of the benefits of coconut oil, including being heat stable and suitable for cooking at high temperatures. Tallow and lard are enjoying a comeback in the kitchen thanks to increasing awareness of the health benefits of nutrient-rich traditional fats. As the liquid begins to form, you will have to play the waiting game. The same applies to organic lard, tallow or whatever name they give their melted fat. There are two different areas of the pig that you can make lard from. I heated the lye and lard to 120*F and poured the lye into the lard. You don’t want your lard to taste like pork. (Render is the term used for the cooking down and purifying of the fat.) The first thing that you need to do is acquire high-quality pig fat. It’s very easy to make; the bacon that’s been sizzling away has left lard in the bottom of the pan. Burnt fat isn’t good for anyone! Lard refers to a specific type of Pig inner abdominal fat that is rendered into lard. It just takes a little time to render down, but well worth the time involved. At home I throw in the freezer what won’t fit in my slow cooker. Inexpensive blocks of lard can be turned into candles in a matter of 15 minutes and burned safely inside of a glass container. Creating candles this way can help … These lard recipes have been designed so they can be made in your kitchen with easy to find and common ingredients. The lard will be a golden brown color when warm, and turn creamy white when cold. A last note: There is a running argument over whether or not Lard in you died is unhealthy. Highest quality lard, so i could try my hand at making lard lard ’ s temperature the. Pie crust, to fry things, making soap… lots of possibilities out, them! 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