Home made fat balls...query.

[kathateria]

If I use lard,and a mixture of oats,seed,raisins,nuts,will i need to melt the lard,before i mould it?
I will mix it in the blender.
What consistency will be required,if it needs melting?

[shadowx]

Im no expert but I would imagine at least warming it would allow it to bind better, it doesnt need to be liquid but leave it out on the counter for an hour or so before getting your hands dirty, not that the birds will mind but it might stop it breaking apart at the first peck!

[witham]

Originally Posted by kathateria

If I use lard,and a mixture of oats,seed,raisins,nuts,will i need to melt the lard,before i mould it?
I will mix it in the blender.
What consistency will be required,if it needs melting?

I would think lard isn't really suitable as it doesn't set hard enough and you'll just get a squidgy mess, old fashioned beef dripping is best as it's solid, if it's not available at the supermarket local butchers still sell it and it will need melting for you to be able to mix the other bits in it

[Ladywell]

I use beef dripping because as Witham said lard does set hard enough. You can buy beef dripping in blocks at supermarkets. I save all old bits of cake, cheese, bits of meat (not salted) and then wizz them in the blender. Add seed, raisins etc (beef suet is good). Melt dripping (watch it carefully_ - put other ingredients into large bowl - pour on melted beef dripping and stir. Leave for a while until it starts to solidify. Then don a pair of rubber gloves and start to mold it. I make fat sausages rather then balls as it is quicker. Pre prepare some sheets of cling film - wrap your 'sausages' in it - twisting the ends. Put in fridge until set. (I now feel like Deliah Smith!!)

[jaelen]

I melt mine, just because I find it easier- I use a beef dripping block and put it on low heat on the cooker and add raisins, crushed peanuts, bird seed, oats, meal worms, the poppy seeds that collect in the bottom of the bread wrapper- and peanut butter... they seem to really like that.

You have to make sure to keep it stirred until just before it sets, else everything settles to the bottom- right before it goes too firm I pour mine into any plastic container that will fit into the suet block holder... I've found old margarine tubs work well as moulds, provided I don't fill them too full.

Then I keep them in the fridge until they are needed: here's a photo of the ones I've got at the moment.