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Is anyone else using lard now that butter is so expensive?

(107 Posts)
Romola Fri 01-Jul-22 21:37:27

I now make pastry with half butter, half lard (37p for 250 grams) like my mother used to in the 40s and 50s. Results are fine.
Has anyone else gone back to lard? I gether that it is no longer considered unhealthy compared with vegetable fat.

MerylStreep Fri 01-Jul-22 21:44:39

We’ve never stopped using lard. The best product for good chips 😉

Deedaa Fri 01-Jul-22 21:44:56

I haven't used lard for a while, no reason, I just never think about it.

Thinking about lard reminds me of when I was working in M&S some years ago and an elderly gentleman asked one of the assistants in the food hall if we sold Lard. "Oh no sir" she said "We don't really sell anything you could actually cook with"

geekesse Fri 01-Jul-22 21:45:38

I’ve always made pastry with half butter half lard. It’s the best way to get crisp pastry.

MissAdventure Fri 01-Jul-22 21:49:26

I've never made pastry. blush

nadateturbe Fri 01-Jul-22 21:52:56

I rarely make it but if I do I would never use lard. I use butter or margarine. I thought lard was animal fat?

Callistemon21 Fri 01-Jul-22 22:07:00

The best mince pies I ever tasted were made by a friend who used all lard for the pastry.

I've used half butter, half lard but probably neither are really good for you. If you only eat it occasionally, that's fine.

Sago Fri 01-Jul-22 22:09:10

I don’t use lard but Trex, this is vegetable fat.

MissAdventure Fri 01-Jul-22 22:11:42

I think my mum used half lard, and her pastry was lovely.
She said it was because she had cold hands.

BigBertha1 Fri 01-Jul-22 22:22:47

I love pastry and always used half and half but got very few up with TH leaving it all on his plate so I don't bother now. Sometimes have a pie if we go out to eat while himself nibbles a goats cheese salad.

Zonne Fri 01-Jul-22 22:25:58

For shortcrust pastry, I've always used half vegetable lard, as I think it gives the best results.

I am thinking of moving to cooking margarine for some cakes now, instead of butter.

Abitbarmy Fri 01-Jul-22 22:26:20

Always use 50/50 lard and butter, or sometimes baking block instead of butter for pastry. It’s not always easy to find lard in the supermarkets I find.

tanith Fri 01-Jul-22 22:26:45

I always use half and half butter and lard for pastry it makes a much crisper flakier pastry. Never failed me yet.

nadateturbe Fri 01-Jul-22 22:31:33

Trex would be fine. But animal fat, definitely not!

Sweetpeasue Fri 01-Jul-22 22:34:59

Half Lard and half block stork or butter.

Auntieflo Fri 01-Jul-22 22:37:18

Same as Sweetpeasue. Always, just as mum did.

merlotgran Fri 01-Jul-22 22:48:03

Same here.

ginny Fri 01-Jul-22 22:53:14

Half Stork block and half are here.

HousePlantQueen Fri 01-Jul-22 22:53:15

I leave the decision to whoever manufactures the ready to roll pastry that I buy. As a point of interest, the excellent ready rolled puff pastry sold by Lidl is vegan.

pensionpat Fri 01-Jul-22 22:59:07

I bake to raise funds for a charity. Speaking to a professional at a workshop I asked how I could make butter cream red, for cupcakes. The best I could manage with red colouring was a salmon pink. She told me the reason was that I used butter. It’s yellow of course. Apparently many bakers, and I guess commercial bakers use lard, not butter. Lard is tasteless, odourless and colourless. So it takes on any colour. And dirt cheap. I was horrified. But it makes sense. I still use butter.

Lexisgranny Fri 01-Jul-22 23:04:21

My grandmother made the best pastry I have ever tasted and always used a proportion of lard with her butter. She always said this was what made her pastry so light.

ElaineI Fri 01-Jul-22 23:21:19

Same here. But everything has gone up in price not just butter. I buy shop's own brand now and results are no different. I actually hate butter on sandwiches/toast etc so for that use jam or chocolate spread or honey. DH likes lurpak spreadable so buy it for him. DD's use shop's own make spreadable. My shopping habits have changed though. I go to Aldi for as much as possible and remainder that discount stores don't sell then get from Tesco or Sainsburys. I used to bake a lot but less now due to middle age spread! but DD1 bakes a lot and uses Aldi ingredients and are always delicious.

henetha Fri 01-Jul-22 23:26:17

I've got high cholesterol so no animal fats for me. Lard is great, but not for me. I rarely make pastry these days anyway.

SpringyChicken Fri 01-Jul-22 23:39:29

Lard makes the shortest shortcrust pastry. It's fine to use all lard.

GrandmaSeaDragon Fri 01-Jul-22 23:56:56

At Secondary school in the 60s, I remember the short crust pastry recipe was for half butter, half lard. Later on, I remember using half butter, half Trex. Nowadays, it’s ready made - good enough for Mary Berry, good enough for me!