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Post by Michelle on Jan 15, 2009 12:01:14 GMT -6
How to Render Lard
Ingredients animal fat
Cut the fat into small pieces. Put in a large pot on low heat and stir, letting it slowly melt down. After it has melted there will be lots of bits that did not melt. Pour this melted fat and bits through a strainer into another pot or large bowl. Discard the bits and return the melted fat to the pot.
The fat will still be dark looking and have bits of grit floating around in it and is not ready to use yet. The next step is to add an equal amount of water to the fat. Bring this fat/water, mixture to a boil, reduce heat and let is simmer for about 20 minutes.
Put the pot somewhere to cool over night. In the morning the fat will have risen to the top and be firm and the water will be underneath along with a lot of the unappealing gritty fat bits.
Spoon out all the fat in the pot, put it in a clean pot, add an equal amount of water again, and bring it to a boil. Turn down, simmer for 20 minutes and let it cool down just as before.
At this point the lard should be nice and white looking. Take it out of the pan, discard the water. You can now use your lard or store it. It will store for a little while in the fridge but for long term storage I would recommend that you put it in a container and freeze it. This should last up to 12 months.
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