- 1 cup heavy cream - divided
- 2 Tbsp butter
- 3 scoops gelatin about 3 Tbsp grass-fed gelatin
- 1/4 tsp salt more if you like a saltier cheese
Divide cream equally into 2 different bowls (1/2 cup each), one should be a microwave safe bowl, the other bowl or container, should hold between 3-4 cups (you will need room to mix, without spilling) and be the one you intend to use as your "cheese" mold.
Add butter to your microwave cream bowl and heat on high until butter is completely melted and cream is hot (about 30-60 seconds).
Meanwhile sprinkle gelatin and salt into the cream in the cheese mold bowl and mix thoroughly (it may be a little clumpy, this is fine).
When microwave is finished dump hot cream and butter into cream and gelatin mixture, in the cheese mold. Mix until smooth and creamy (I use a whisk for this).
Refrigerate for 45 min to 1 hour, or until "cheese" is firmly set.
This "cheese" will slice, grate, or melt. Macros are based on 1/4 cup serving size
Total fat: 4 g
Net carbs: 0 g
Protein: 2 g