Heat up the milk (I used coconut milk from a carton but one could also use almond milk, hazelnut milk, hemp milk, or just regular cow's or goat's milk). When the milk is hot but not boiling (i.e. when you can stick your finger in and it feels hot but obviously not scalding), add the milk to the casein + gelatine and WHISK. Let it sit in the fridge for a few hours until it nicely congeals. Dig in!
73kcals, 3g carbos, 8.6g protein and 2.5g fat per serving
Recipe by Anna from proteinpow.com