Frying lard and boiling tallow - tips on how to render animal fats

I use many dozens of pounds of lard and tallow each year to make high quality, low allergenic soaps, and learned by trial and error to process my own lard and tallow efficiently for a high quality end-product.
In this video I share my tips and tricks so you can do the same. In many places, the fat left overs from butchering livestock and game is thrown away, and to me, that is just plain wasteful!
Especially with grass-fed animals, that lard and tallow makes fantastic soaps and lotions for those with sensitive skin, and those interested in sustainable cosmetics. Plants oils might be much easier to find, but we are not made out of oils: our skin has a definite preference for animal-based fats, and it shows.
One last tip: when rendering indoors, it is a good idea to do this in spring or fall, when the outdoor temperatures are cool so all the windows can be opened against each other LOL
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[@ChrissyGillis1969]

I use a pressure cooker. I chop fat and scraps into quick chunks about 3 inch pieces. Fill the pressure cooker with all the scraps. add small amount of white vinegar and 4 cups of water. Set it for 90 minutes pressure time. Then when it cools down so I can open the lid, will us a stick blender. Then I will repeat the pressure several more times. And strain. There is usually nothing but meat that is trapped in the strainer. I use a gravy fat and liquid seperator. The liquid I use to make a pot of soup. I freeze the meat to be used when I make stroganoff. Yummy.