Guest guest Posted December 25, 1999 Report Share Posted December 25, 1999 -----Original Message----- From: Hart <capless@...> Hi , I have made a successful batch of mostly Lard soap and was advised to add a few drops of vitamen E oil to the fats before adding the Lye water to counteract the meaty smell. So far, it has worked. Incidentally, my soap is hard, but not extremely and is a beautiful creamy white. The other oils I used are coconut,olive, and castor. FYI, Angie >From: Hart <capless@...> > >rancidity? I have heard that after awhile lard gets a " meaty " smell (or is >it tallow I'm thinking of?). If it does get a " meaty " smell should I add >extra FO? Could someone with expertise in making lard soap please send >along any hints or tips--I'd sure be greatful! > >Sue H > >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 1999 Report Share Posted December 26, 1999 I am also interested in lard products and tallow. I was going to use the Crisco recipe in the library, but my husband bought a cheaper brand, not all vegetable oil, some animal fat. Should I take it back? Does it require different processing? Do I have to know the exact proportions of animal fat or tallow, vs. veggie oil to make it work? If I have tallow, do I melt the tallow in a big pot? Do I have to add anything to make it melt faster, or do I just need patience? Thanks Bev, at bevhammond@... http://www.care2.com - The Best of The Internet...With A Green Twist! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 24, 2008 Report Share Posted August 24, 2008 Hi Bee, I found this lard recipe online and I figured perhaps you could add it to the recipes archives. ___________________________________ 1. Start with 5 pounds of back fat. This is, not surprisingly, fat from the back of a pig. It has little meat and lots of fat bound up in the cells and tissues. MAkes about 9 cups of lard. 2. Chop the fat into small squares. The higher your surface-area-to-volume ratio, the quicker the rendering and the higher the yield. But there's no need to go crazy either. I cut the fat into roughly 1 " x1 " chunks. 3. Add to a pot with a little water—about half the volume of the fat—and bring to an uncovered slow boil over low heat, stirring frequently. The water moderates the temperature so the fat doesn't burn or stick to the pot. Eventually, the water will all evaporate; the golden liquid left behind is melted fat. You'll know when this has happened because the bubbles will look different. Keep cooking until the solid fat has melted. Your kitchen (and perhaps much of your house) will have a wonderfully warm meaty smell. Stir occasionally to mash up the fat bits, and skim often as foamy scum collects on the surface. I added more water than I should have: I cooked it for a few hours on the stove top, then overnight in a 225° oven, and even then I had to cook it more the next day. There will still be some solid fat left, but you won't feel like it's worth rendering. Turn off the heat, and pour the liquid fat through a cheesecloth-lined strainer into a large container. If you did have some meat on the fat, don't toss it out. It's been slow-cooked in one of the world's best fats for hours. Eat it. Use it in a salad. Put it on toast points. 4. Let the fat cool until it's just warm and still liquid, and add a lot of water. This clarifies out some of the little protein bits in the fat. Store in the refrigerator overnight. The next morning, you'll have a thick slab of lard sitting atop a tub of water. Remove the lard slab and dry it thoroughly. 5. Chop the lard into pieces, and melt over low heat. Ladle the liquid fat into jars, let cool to room temperature, and then refrigerate. Here's a tip; make sure you've got plenty of jars on hand before you start. I found myself rummaging around for extras to hold the 9 cups I made. The jars will keep for a long time in the refrigerator, even longer in the freezer. http://www.obsessionwithfood.com/2006_01_01_blog- archive.html#113709378997673043 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2008 Report Share Posted August 25, 2008 Thanks for the recipe . In future would you please send recipes directly to my email? Thanks a bunch, Bee > > Hi Bee, > > I found this lard recipe online and I figured perhaps you could add it to the recipes > archives. > <snip> Quote Link to comment Share on other sites More sharing options...
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