It was so difficult to get non-hydrogenated lard that I decided to render my own, so I bought 1.5 pounds of pig fat (they actually sell it)
This is how I read it should be done:
- Cut the fat in small pieces
- Boil the fat pieces in water for about an hour at low fire, stirring every 10 secs
- After an hour you should hear some crackling
- stir more often now
- Once the little pieces of remaining meat start to sink, the lard is rendered
- Separate the fat from the water underneath and store it in the fridge.
This is how I ended up doing it:
- The pieces of fat took forever to "melt", and didn't hear any crackling.
- I figured I'd increase the surface area to accelerate the process, so I blended the whole thing.
- Left it to boil for like 30 mins
- After a bit of boiling, I had a big layer of fat floating on the pot.
- I separated the lard.
Now, this is what I learned:
- If you blend the fat, it's more difficult to separate it from the liquid below and blended non-fat after the rendering. I lost a bit of lard because of that.
- Boiling pig fat makes your kitchen smell like evil. EVIL. Be warned.
Anyway, I poured the yellowish fat on a plastic pot and stored it in the fridge
Today I found that the lard was snow white and had no smell whatsoever. It was solid, but soft enough to very easily scoop off a bit off the pot. I got almost a pint of lard out of 1.5lbs of pork fat ($2).
I cooked with it today and it was incredible. Way tastier than butter, way healthier, and way way cheaper.
I'm never cooking with butter again.