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How to Make Lard From Scratch
Making your own lard couldn't be easier and the result is a beautifully white and clean lard you can use for your cooking and baking needs!
PREP TIME 10 minutes
COOK TIME 3 hours
TOTAL TIME 3 hours 10 minutes
Section 1: Ingredients
2 lbs pork fat
Section 2: Directions
This can be made in the slow cooker, in the oven, or on the stovetop. For the oven and stovetop method see the notes below.
Slow Cooker Method:
Place the diced fat in the slow cooker and set it to LOW. Leave the lid off while to prevent moisture buildup which can lead to spoiling. It will generally take at least 3 hours, often more, for the fat to render, especially if you're making a larger batch or if the chunks are large. The pieces of fat will sink down to the bottom and then rise up again after a few hours, indicating that the they are done rendering.
Be careful not to over-cook the lard or allow the edges to burn or you'll end up with lard that has a stronger pork flavor (though still usable for frying savory things, just not ideal for sweet pastries and pie crusts).
Strain the rendered lard through a fine mesh colander and discard the chunks (these can be fried to create crispy flavorful pork cracklings). Strain the lard a second time, this time time through 3 layers of cheesecloth to remove any small bits and sediment which cause spoilage.
In its liquid state, the color of the lard will be like lemonade or apple juice. Once it cools and hardens it will become white.
Place the melted lard in whatever container you want to keep it in long-term (preferably in a glass jar). Let it sit undisturbed at room temperature until it has to cooled down and is firm.
2 pounds of pork fat will yield roughly 1 to 1 1/2 cups of lard.
Storage:
Once rendered, lard should be strained and stored in an air-tight container. It’s best stored in a cool, dry location. At room temperature, it should keep for up to a month. If kept in the fridge, it will last up to 6 months. If frozen, it can last up to a year.
For long-term storage, consider making blocks of lard by straining the liquid lard into loaf molds. Freeze the lard for easier unmoulding, and then vacuum seal the block of lard before returning it to the freezer. Vacuum-sealed lard will last up to 2 years in the freezer.
Three Ways to Render Fat:
You can render lard in a heavy pot in the oven between 225-250 degrees F, on the stove top over low heat (start at “2” and once it begins melting turn it down to “1”) or in a slow cooker on LOW. Whichever method you choose, just remember that if you’re wanting a neutral flavor for using in pastries and pie crusts, cook it over very low heat, otherwise your lard will have a much stronger, “piggy” flavor (which is still fine for things like frying and sauteing where you want to add a little flavor boost).
Chocolate Chip Cookies
These chocolate chip cookies have a surprise ingredient, they are made with lard instead of butter or shortening. They are a great way to use rendered lard and they taste amazing.
PREP TIME 15 minutes
COOK TIME 12 minutes
ADDITIONAL TIME 1 hour
TOTAL TIME 1 hour 27 minutes
SERVINGS 48 Cookies
Section 1: Ingredients
1 cup lard room temperature
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 large eggs
1 teaspoon baking soda
1 teaspoon salt
3 cups flour
12 oz. chocolate chips
Section 2: Directions
1. Cream together lard, sugar and brown sugar until the mixture is light and fluffy.
2. Add the eggs and vanilla, mixing until combined.
3. Stir in the flour, baking soda and salt.
4. Add the chocolate chips and stir until evenly distributed.
5. Chill the dough for at least an hour, but up to a couple of days.
6. Preheat oven to 375°F.
7. Use a medium cookie scoop to scoop dough onto the baking sheet. Bake for 10-12 minutes.
8. Cool on the cookie sheet for three or four minutes then transfer to a wire rack to cool completely.
Storing your cookies
Chocolate chip cookies can be stored in an airtight container at room temperature for a week. Throw a slice of sandwich bread in the container with the cookies to keep them softer longer.
For longer storage, put the cookies in a freezer safe container for up to six months. Refrigerating cookies in not recommended.
You can also freeze extra dough to bake later. Scoop the dough onto a sheet pan. Put the pan in the freezer for about an hour to firm up the dough.Then transfer the dough to a freezer bag and freeze for up to six months. You can bake the dough from frozen, just add a minute or two to the bake time.
Great Grandmother’s Lard Pie Crust
This is the only lard pie crust recipe you’ll ever use again.
Yield: 4 CRUSTS
Prep Time: 30 minutes
Baking Time: varies depending on the type of pie, see notes
Section 1: Ingredients
1 lb of lard - cold
5 cups flour
1 teaspoons salt
1 egg
water - little less than 1 cup
extra flour
Section 2: Directions
1. In a large bowl, with a pastry cutter, combine 1 lb lard, 5 cups flour and 1 teaspoon salt until a course, small crumbly mixture
2. Crack egg into a 1 cup measuring cup and beat, now add water to egg to measure 1 cup
3. Add water and egg mixture to dry ingredients and mix throughly without overworking
4. Flour a flat surface then turn dough out and roll, shape, and bake the pie dough according to your pie filling recipe.
5. This recipe will make roughly four 9 inch pie crusts
Notes
This recipe can be fully or partially blind baked for a custard or uncooked filling pie.
Chill the shaped pie shell for 30 minutes prior to baking.
Preheat your oven to 375℉.
Bake the crust for 7 minutes for a partially baked crust and 15 minutes (or to golden brown) for a fully baked crust.