Here Are 12 of the Best Baking Substitutes for Lard

Lard is pig fat that has been rendered, which means it has been melted to separate it from proteins and water. The method results in a brilliant white solid fat that can be purchased in supermarkets. Because it is comprised of pure fat, it will not deteriorate quickly, increasing its shelf life.

Its a versatile fat with a neutral taste and can be used in baking and cooking. Because of its high fat content, lard is ideal for making pie crusts and flaky biscuits. It may be used in the same manner as butter and other oils are. Lard may be used in baking, deep frying, grilling, and sautéing once melted.

The following are some of the finest lard alternatives for baking and cooking:

1. Butter
2. Coconut Oil
3. Olive Oil
4. Vegetable Oils
5. Beef Tallow
6. Mashed Banana
7. Avocado
8. Vegetable Shortening
9. Ghee

If you’re very unfortunate and still can’t locate anything from the list above, have a look at the whole list below. But first, let’s look at why this ingredient’s popularity has been declining.

12 Best Lard Substitutes  

Lard’s popularity declined over time, particularly following the introduction of shortening to the market. Shortening, in addition to having a long shelf life, is created from vegetable oil, therefore it has a devoted following among those who do not want additives derived from animals.

However, there are still skilled chefs all over the globe who prefer to use lard and keep it on hand in their kitchens.

If you don’t have any lard on hand but want to attempt a traditional recipe that calls for it, you’ll be surprised at how many replacements you already have in your kitchen. Depending on what you’re attempting to make, some solutions may work better than others.

Butter

Butter is often regarded as the finest lard alternative. Unless the recipe calls for salted butter, always use unsalted. It’s also the simplest and easiest to locate. To maintain the same texture and flavor, use slightly more butter than the quantity of lard specified in the recipe.

This is because lard has more fat than butter. The latter is around 80% fat, while lard is 100% fat. If the replacements are done properly, you will be able to make superb meals and pastries using butter instead of lard.

4 cup butter in place of a cup of lard in a recipe that asks for a cup of lard. When you need to add more fat to the components, here are some examples:The amount of butter needed depends on what you’re baking or preparing. For example, if you want to make wonderful and flaky pie crusts, you must add extra fat since it is responsible for the texture. You may use 1 1 for the most frequent recipes.

• 1/4 cup lard = 1/4 cup and 1 tablespoon butter
• 1/2 cup lard = 1/2 cup and 2 tablespoons butter

When creating tamale dough, tortillas, and pie crusts, butter is an excellent substitute for lard.

Coconut Oil

Many studies have shown that this tropical oil has several health advantages, including as lowering LDL or bad cholesterol levels, protecting the heart, maintaining good blood pressure levels, and many more.

Coconut oil may be used in place of lard in pan-frying, grilling, baking, and other culinary processes.

Use the same quantity of this oil as the lard called for in the recipe. Unrefined coconut oil, on the other hand, has a strong coconut taste and aroma. This implies that certain of your meals will not taste or smell the same as they would if you used lard.

Olive Oil

Olive oil is ideal for those seeking for a healthier alternative to lard. It is beneficial to the heart since it contains monounsaturated fats and antioxidants. When substituting olive oil for lard, a 1:1 ratio may be used.

It should be noted that the oil has a savory taste and may somewhat alter the texture of certain meals. It’s great for sautéing, frying, and grilling, but keep it to a minimum for baking cookies and other treats.

Vegetable Oils

Vegetable oils have a high smoking point of 400 degrees Fahrenheit or more. It is the temperature at which oil starts to smoke or burn.

Canola oil, avocado oil, peanut oil, and maize oil are other examples. These oils are often used in baking and cooking by pastry chefs and cooks. They may be used in place of lard in a variety of recipes and culinary techniques, including sautéing, grilling, and frying.

For every 205 grams or 1 cup of lard, use 8 cups of vegetable oil.The suggested substitute portion is 191 mL (7

To enhance the texture of tortillas and other similar dishes, add extra water to the oil. Meanwhile, substituting any vegetable oil for lard in baked goods such as cakes and cookies will result in a less tender and denser product.

Beef Tallow

This is rendered fat that has been boiled to remove impurities. It contains numerous fat-soluble vitamins, including E, D, and A, as well as CLA, or conjugated linoleic acid. Lard, on the other hand, has a meatier and deeper taste than beef tallow.

So, although it should be used sparingly in baking, it may be used often as a lard alternative when grilling or frying. When creating savory meals, you may use a 1:1 substitute and it will have the same taste as lard.

Mashed Banana

Because bananas are inherently sweet, every sweet ingredient in the recipe must be adjusted to ensure that the finished meal tastes nice. Using mashed bananas instead of fat is healthier since it includes more nutrients and has less calories.

Bananas are high in vitamin C, B6, fiber, and potassium. Because it is sweet, it is best used in baking rather than savory meals or frying.

2 cup of mashed bananas. This lard substitute is often used in the preparation of muffins, cakes, and bread.The suggested substitute quantity is 113 grams or 1 cup for every 205 grams or 1 cup of lard in baked goods.

Avocado

Avocado is another fantastic lard substitute in baking, particularly for bread, muffins, cookies, and cakes. It has a smooth texture and a light taste.

Aside from adding flavor to recipes, avocado may also enhance the fat content of your favorite foods. It is also high in minerals including vitamin K, vitamin C, folate, and potassium.

It is vital to remember that using avocado as a fat replacement may alter the flavor, texture, and color of your dish. You should avoid using it as a lard substitute in tortillas or pie crusts.

2 cup mashed avocado. You may change the amount to suit your tastes.You may use 115 grams or 1 cup of lard for every 205 grams or 1 cup of lard.

Vegetable Shortening

This is the most similar to lard and is derived from palm oil, vegetable oil, or soybean oil. It rose to prominence in the middle of the twentieth century, just as lard was losing favor.

Despite its high fat content, it may be used, particularly if you follow a vegetarian, vegan, Kosher, or Halal diet. Because of its high smoke point, it also creates a better frying oil than butter. When doing the replacement, you may utilize a 1:1 ratio.

Ghee

Ghee is a clarified butter product. It is really one of the greatest lard substitutes in baking and cooking for any recipe, but it is also often disregarded.

It has a comparable rich buttery taste of lard, making it a great fat for creating tortillas, pie crusts, cakes, beans, and other baked goods.

However, since it has a reduced fat percentage, you must use more ghee when substituting it for lard.

Bacon Grease

In terms of fat content and taste, bacon grease is quite comparable to lard. It is also widely accessible in many homes. When utilizing this fat as a replacement to lard, use a 1:1 ratio.

Margarine

When diets were popular in the 1980s, margarine reached its zenith of popularity. It did, however, lose its luster, much like lard. It is still possible to discover ancient recipes that call for margarine.

It has a lower fat content than lard and may be used in place of the latter in baking. However, its low fat level may have an effect on the product, making it less thick.

It may also be used in cooking if you leave out or use less salt, although it does not produce excellent frying oil. The flavor of margarine is also unique, which may not appeal to everyone.

4 cup of margarine.In most recipes, 3 tablespoons of olive oil may be substituted for 1 cup of lard.

Homemade Lard

Homemade lard may be manufactured from many types of swine fat. Each variety will yield lard that is appropriate for particular recipes and cooking techniques.

• Fat in the stomach. While this fat is popular for creating bacon, it is not recommended for manufacturing lard. It contains too much meat, therefore rendering this fat would be difficult.
• Fatback. It is a thick fat coating on the rump and shoulders of a pig. Render fat will have a greater taste and odor of pig than leaf fat and will be somewhat yellowish in color. This is often used in the production of sausage and is good for sautéing and frying.
• Leaf oil. This is the purest and healthiest fat found around a pig’s kidneys. When rendered into lard, it produces a moderate taste, odor, and white hue. It works well for pastries and pie crusts.

2 cup of cold water and 2 pounds of leaf fat. Here are the steps you take to do this:Choose fat from pasture-raised pigs for producing your own lard. You will need 1 cup of lard to produce 2 cups of lard.

1. Cut the butter into tiny bits. Combine it with cold water in a cold-bottomed cast-iron skillet. Place it on the burner, uncovered, over medium heat. The flame must always be kept below the fat’s smoke point. As the fat is boiled in the water, it will gently render. Stir occasionally to avoid the fat from sticking.
2. When the oil begins to pool, carefully scoop and filter it into a heat-resistant container. The lard production process may take up to an hour, and the final result is faintly colored rendered swine fat.
3. Allow the container to cool before covering it. Keep it on the top shelf or the coldest area of the fridge until ready to use.