Creamy Goodness Jan 7 I had some pork fat from a friend and put up three quarts of creamy white lard today! The BEST!!! Comments 13 Comments • Comments Feed Log in to Reply CATRAY44 says: Wonderful! On January 7, 2013 at 5:28 pm Log in to Reply ramseybergstrom says: Wow, yes, I have lard envy! 🙂 On January 7, 2013 at 5:50 pm Log in to Reply [email protected] says: I do the same, I always render down my fat after we butcher a pig. On January 7, 2013 at 7:20 pm Log in to Reply GaPeach says: When I put my lard in mason jars I end up with a gel at the bottom. It is white and creamy except about an inch at bottom…. anybody know why that happens and what I can do to prevent it from happening next time? We just butchered a hog yesterday and I want to make lard that looks as pretty as Suzanne’s. On January 7, 2013 at 7:24 pm Log in to Reply lesliedgray says: How do you make lard? I know that you render it, but how? put it in a pot and cook it until it is thick and white? On January 8, 2013 at 12:15 am Log in to Reply Suzanne McMinn says: I have a post about how to make lard here: http://chickensintheroad.com/cooking/make-your-own-lard/ On January 8, 2013 at 4:47 am Log in to Reply The High Altitude Tea Duchess says: I am so jealous. I very much wanted to cook a duck over the holidays, specifically to have access to all the yummy duck fat everyone keeps talking about how great it is to use in cooking. I could not convince my husband to buy a duck. Every time I talked about it to him or anyone else all they would say is how greasy cooked duck is. Well, yes! That’s why I want one! lol I’m looking forward to reading about what you do with your fabulous pork lard. On January 8, 2013 at 10:40 am Log in to Reply Zusiqu says: I put up some pints of lard a few weeks ago as well. And chicken broth and beef broth. I used the book I won here for canning the broth. Thank you! On January 8, 2013 at 10:53 am Log in to Reply tc1161 says: About how much fat did you start with to get the 3 quarts? I’d like to try this but want to start small. Thanks. On January 8, 2013 at 1:40 pm Log in to Reply Glenda says: Beautiful! Looks like you did a super job of rendering….no tan color at all. I am completely out but have a hog ordered. On January 9, 2013 at 6:08 am Log in to Reply Granma2girls says: I am a small town girl who has learned so much about farm life through this wonderful blog, thanks to Suzanne! Can someone tell me why ,or how ,this creamy white lard makes great food? Is there something in particular this would be great for? The only thing I use lard for is pie pastry. Thank you for any info! On January 9, 2013 at 7:42 am Log in to Reply Suzanne McMinn says: I use lard for biscuits also, along with pie pastry, and also some cookies and other things. Anything you might use shortening for, lard is better! On January 9, 2013 at 7:47 am Log in to Reply Granma2girls says: Thanks,Suzanne! I’ve never would think to use it in cookies. Somehow butter has always seemed more palatable than even shortening. But I guess why not lard! On January 9, 2013 at 5:32 pm Add Your Thoughts Cancel replyYou must be logged in to post a comment.