1 Cup whole milk
1 tsp gelatin
6 oz cheddar cheese, grated (Pepper Jack if you like it
spicy)
¼ tsp sea salt
Pour milk in a small saucepan and stir gelatin in. Heat
slowly over medium low heat until steaming but not boiling.
Either add the shredded cheese to the pan slowly and
blend with an immersion blender or leave the cheese in the food processor and
slowly add the milk, blending them together.
Pour in containers of your choice and refrigerate at
least an hour.
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