Hopefully someone here has run across this question so I can benefit from your experience. I recently rendered the fat from the skin of a hog that friends of mine raised & butchered. I was surprised that the fat I got does not solidify, even when refrigerated. From what I gather after a little internet searching, this is the case for skin fat. It's the organ fat on a hog that solidifies into the solid lard we're more familiar with. So now, I'm wondering how or if this will matter when calculating lye in a soap recipe. Is the liquid lard chemically different than the solid lard? Thanks all!
Posted by Milknhoney
(Carried forward from summerbeemeadow.com for continuity)