How to make lard at home from pork fat - a healthy home recipe.

How to cook lard at home.

So, to melt lard according to our home recipe, we need subcutaneous, internal or kidney fat from a pig. Fat trimmed from meat will also work.

First, we need to cut the fat into small cubes. We do this for convenience and speed of heating. Before slicing, I usually freeze the fat a little. This makes cutting much easier.

Then, in order for the blood to come out of the cut fat, it must be soaked in cold water for 24 to 72 hours. During soaking, you need to change the water every 12 hours.

When the fat is sufficiently soaked, it will acquire a perfectly white color, without blood spots.

Next, we need to thoroughly dry the fat that is ready for melting or blot it dry from the water present on it.

Then, pour clean water (a third of the amount of fat) into the container for heating and add 1 teaspoon to the water. baking soda.

Place the chopped pork fat in a container with water and soda.

Lard begins to appear on the surface of the water after it boils. As it appears, it must be collected into a separate container using a spoon.

You can collect lard until a golden crust forms on the fried greaves. Then, use a slotted spoon to transfer the cracklings into a colander and leave them there until they cool. While they are warm, any remaining fat will drain from the cracklings.

The next stage of preparation is to remove the unpleasant odor from the rendered lard. To do this, you need to melt it again. During reheating, for every kilogram of finished lard, you need to add 100 grams of fresh milk. Lard with milk must be heated over low heat until the milk turns yellow and sinks to the bottom. It is very important to ensure that the lard does not burn and stir it in time.

If the unpleasant smell of the insides still remains, then in order to finally get rid of it, you need to dip a small amount of heavily toasted bread crusts into the lard.

Next, the finished product, free of odors and impurities, must be packaged in sterile containers, closed with lids and stored in a cool place.

Homemade lard prepared according to this recipe is very suitable for frying various vegetables, and many people find it delicious just like in the photo.