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1
Cut up the lard in smallish chunks.
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2
Place it in a big cast iron pan and add a little water to get everything started/heated up a little quicker.
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3
Put it on a medium-high fire.
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4
As soon as it starts to boil a little, turn the heat way down.
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5
(I used the smallest burner on the lowest heat.)
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6
The water has now mixed with the fat and has gotten all mucky looking.
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7
Dont worry about this, the water will evaporate and with that the mucky-ness.
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8
Keep the fat on the low heat, stirring once in a while.
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9
If you have the feeling its still starting to boil/simmer too much, put a simmer mat/heat diffuser under your pan.
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10
Once most of the fat has melted turn off the heat, let it cool a little and then pour the fat into a bowl.
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11
Use a strainer lined with cheesecloth or a coffee filter to keep the fat clean.
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12
Let the strained fat cool down a little, then move to the refrigerator.
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13
It will completely solidify and turn white.
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14
Use for anything that requires shortening!
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15
(Pictures of all the different stages are in the related blog post.)
