Beautiful white lard
Lard is nice and white, if you add about 1/8 liter of milk during the Ausbratphase the grits (greaves). But that should happen only when the grams have really neat fat left out. The water in the milk then evaporates automatically during the further cooking process!
At the end of the cooking time you can then add a piece of dry bread. This removes the last traces of moisture from the lard.
I have used this tip from my mother many times and it has always worked.
By the way: Many recipes for skipping lard (as a spread) state that the garlic clove must fry. I think that's wrong. Because of that, it can happen that the garlic gets bitter because of the great heat.
Better garlic on the vegetable slicer planing in the finest stripes and add after the squeezing of the lumps, so the garlic taste guaranteed longer and fresher (experience of me!).
And another tip at the end: A nice smoky aroma gets the lard, if you used for seasoning smoked salt and / or some bacon with!
