Step by step
Instructions
The best schmaltz spread is made from slightly “juicier” cracklings. If you only have very dry ones, a small trick helps: add 1–2 tablespoons of warm lard (not hot) or a tablespoon of sour cream. The spread will be creamier and won’t feel crumbly.
Customize this recipe
Variants and alternatives
With spring onion: use spring onions instead of regular onion — the spread will be milder and fresher. With horseradish: add more horseradish and reduce the mustard — you’ll get a sharper “to go with beer” version. With pickles mixed in: finely chop 1–2 pickled cucumbers and fold into the spread. It’s fresher, but expect it to be slightly looser. “Fit” compromise: replace part of the spreadable butter with thick plain yogurt. It won’t be completely traditional, but the taste stays good and it’s lighter.
Approximate per serving
