getting lard that is really white

vaherbmomAugust 3, 2012


I've rendered lard from my own hogs a couple times but I have yet to be able to get it really white and pure-looking like what they sell in the store.

I usually use a crockpot for part of the process and the oven for the rest. My lard does taste good.

Any suggestions? Thank you.

Thank you for reporting this comment. Undo

No. You can't make white lard.

Commercial lard is bleached.

Try steam the fat out instead of frying. Steamed lard is lighter in color.


    Bookmark   August 3, 2012 at 7:25PM
Thank you for reporting this comment. Undo

I render lard regularly. Leaf lard is about the lightest and comes out the color of cream. Fatback is a little darker, a pale tan or dark cream. I never get the chalk white of commercial lard which is usually lard mixed with hydrogenated oil.


    Bookmark   August 3, 2012 at 8:44PM
Thank you for reporting this comment. Undo

Ok, thanks. Just wanted to make sure I wasn't doing something wrong. I like to read Edna Lewis and similar cookbooks and the photos always show lard that looks white.

    Bookmark   August 5, 2012 at 5:25PM
Thank you for reporting this comment. Undo

How fortunate you are to have yummy, good-tasting lard.
Don't worry about the color--there is probably a flavor sacrifice involved in getting the creamy to white--a tradeoff not worthy in my humble opinion.

    Bookmark   August 5, 2012 at 10:23PM
Thank you for reporting this comment. Undo

I've also rendered lard and have never gotten that intensely white stuff you buy from stores. I always suspected it was "fake" in some way, most likely from the commercial process of rendering.

Mine was always creamy-to-light-beige, so I think you're doing it just right. You don't notice the color when your piecrust browns. (grin)


    Bookmark   August 5, 2012 at 11:19PM
Thank you for reporting this comment. Undo

The lard I rendered myself was always about the color of mayonnaise. The chunks of fat from around the kidney were the whitest...but the rest of the trimmings were more colored.
Commercial lard has fuller's earth ( a fine clay often used to remove grease spots on raw wood...or fabrics that can't be washed) and then run through a filter to remove the fuller's earth and with it the color. It's not bleached in the way of chemical bleaching....more like "cleaned of color".....but the color has no flavor that I can detect!
Linda C

    Bookmark   August 6, 2012 at 9:43AM
Thank you for reporting this comment. Undo

dcarch - Just how would one steam fat to make lard at home?


    Bookmark   August 6, 2012 at 11:19AM
Thank you for reporting this comment. Undo

Nancy, A dear friend gave me some Berkshire heritage leaf fat.

This was how I did it:

Using two cleavers, (you can use a meat grinder and chill the fat first) I chopped the fat to ground meat consistency. Then using a pressure cooker to cook for a few hours.

The first round of fat was very white.

The remaining fat was rendered in the oven to get the rest of the fat out and cracklins. This second rendering was yellowish cream color.


    Bookmark   August 6, 2012 at 12:56PM
Sign Up to comment
More Discussions
More Sourdough Discard & Baker's Kaffeeklatsch
We left off at Troisième I haven't had time and...
As Seen on Food Fortunes -- Can you measure flour?
Have you seen this show? Shark Tank for the comestibles...
So what is "a bunch"?
It drives me crazy when recipes call for a bunch of...
roasted brussel sprouts with pancetta and onions
Son has requested this for Easter dinner. Would love...
Need side dish idea and thoughts on dessert
I have been asked to bring a side dish for Easter -...
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™