I have always used lard OR tallow OR palm, never a combination. urrent recipes use 40% of lard, tallow, or palm. I only use palm for my vegetarian friends, especially my Hindu friends. We have a vibrant Indian community in my town. There seems to be a slight texture difference in the palm oil soap. I think tallow and lard make better soaps, plus the fats are a byproduct of the meat industry.
This evening I am going to render my own tallow from suet, which is now available in some New England supermarkets. Does anyone know off the top of their head if high-quality suet has a different FA profile from other animal fats? Suet is a much whiter fat, harder at room temperature, too.
I may have to try upping the animal fats to 50% to see how that formula compares.