Great Lakes Wellness Beef Gelatin Powder for Culinary Needs - Perfect for Gummies, Marshmallows, Desserts and more - Unflavored - Grass-Fed, Kosher, Keto, Non-GMO 16 oz

This is excellent gelatin. I use it to make a recipe that helps my hip joints. I definitely feel a difference with I miss taking it for a week or two. The gelatin is completely tasteless and dissolves without clumping. I appreciate that this is manufactured in a facility that only processes a limited number of products. I have severe food allergies and made a call to the company. I spoke with a very nice gentleman who informed me about the product and the facility. This gelatin is an excellent quality and every recipe I use is in turns out wonderfully. I highly recommend this product.

This Great Lakes Wellness Beef Gelatin works perfectly for homemade Jell-O. Simple Raspberry Jell-O Recipe: • Heat 12 oz frozen raspberries in a pan until fully thawed and juicy • Blend or mash, then strain if you want it smooth • Bloom 2 tablespoons gelatin in cold water for a few minutes • Stir bloomed gelatin into the warm raspberry mixture until fully dissolved • Sweeten to taste (I use allulose) • Pour into a dish and refrigerate until set It firms up beautifully with a smooth texture and no clumping when bloomed correctly. Unflavored, clean, and very easy to work with. Bottom line: High-quality beef gelatin that’s perfect for Jell-O, gummies, and desserts.

I have been looking for a gelatin with a high protein content and this is the winner! This has 11g protein in 1 tablespoon! I think all gelatin has a bit of a funky smell to it when you start to heat it up but this one is minimal compared to some of the others I have used. It blooms nicely and melts down very smooth when you heat it up SLOWLY. I use this in baked goods, candy, and desserts and have found that if you heat it up too quickly, it will "cook" it and it gets lumpy but as long as you take it slow, it's a very nice product. The size is well worth the money, considering some other brands are twice as expensive for half the protein content.

Unlike many reviewers, I cannot taste any objectionable taste in this (Orange can, beef) gelatin. I haven't noticed a difference in my skin or hair, but my nails are splitting less and my cuticles have stopped peeling so badly. I didn't buy it for the health benefits anyway though; I bought it to add to my homemade coconut milk yogurt, to make it a thicker consistency. So I haven't been getting the recommended 2 tablespoons a day probably. It adds extra protein to the yogurt also, which is a great benefit, since coconut milk yogurt has virtually no protein on its own. I didn't notice any smell at all but then I didn't sniff at it. I also bought a can of the green collagen hydrosalate gelatin, also from Great Lakes. The only difference I can tell in them is that the orange can gels and the green can doesn't. I gave it four stars instead of five because it is pretty much impossible to get it to dissolve smoothly without making gelatinous clumps all through whatever I mix it into. I have tried warm temperatures, room temperature, hot and cool. No matter how briskly I stir it, there are always lots of large and small clumps of gummy gelatin left behind. I made the mistake of trying to add some that I had already dissolved into hot water into some cold yogurt. Oh, what a mess. I had long strings of chewy tentacles all through my yogurt. But since it's tasteless to me, I ate it anyway, telling myself it was good for me. I finally settled on pouring out about 1 1/2 cups of the warm coconut milk into a separate pan, heating that milk to a higher temperature, slowly sprinkling the gelatin over the surface a spoonful at a time, (repeat X eight spoonsful) and vigorously stirring all the while. Even then I still have to mash several small, leftover clumps against the side of the pan with a spoon. When you get beyond about 2 tablespoons per cup of hot liquid, it starts to thicken the liquid a bit. And if you leave a little liquid residue in your cup, when it gets cold the undissolved gelatin will form itself into a cup-shaped gummy mold at the bottom. All in all, I will buy it again because I need gelatin and this is the best I've found. It is a bit expensive but I hope they were telling the OP the truth when they said the cows were grass fed and finished and organic/no hormones or antibiotics. If that is indeed true, then it's worth the price. But if it IS true, shouldn't there be an indication of such on the label? I just really wish it would dissolve properly in either hot or cold liquids. Very hot water seems to work best, but I don't want to put water into my yogurt. That's the whole point of using the gelatin to begin with, to thicken it up. And I wish they would list the source (and status) of the beef they use to produce it - organic, grass fed, or not. I may update this review if I get my questions answered to my satisfaction and if I suddenly notice super great looking skin and hair, etc. I'd like to give them five stars for effort but there are still the two issues that are problematic. But I give them an excellent rating for taste and the overall quality of the product.

Quality product! Really works well in many recipes, especially home made marshmallows. Yummm We also love all the health benefits for hair, skin, gut, bones and body. Regular subscriber. Arrived on time and well packaged.

Extremely important for health. And it is anti-ageing. Heals the digestive tract. This is awesome, organic, no pesticides or hormones, and we add it to soups, makes them taste better. Sprinkle it on cooked vegetables under butter and it will melt and make them taste far better. (asparagus fried in butter - ketogenic and very healthy!!! (I highly recommend the book "KETO CLARITY" - (our family went keto about a month and a half ago, we each lost 20 pounds so far and feel 20 years younger and we dont HURT when we move anymore (also because of the GELATIN which is great for building up the body and joints and into-ageing and making you look great and young!!!) Also, one of my new favorite INSANELY good recipes, is steak, cooked in olive oil with "Ninja Squirrel" Sriracha sauce (1/3 the price at whole foods), ...... serve it, there is lots of sauce. sprinkle lots of this GELATIN on the top of the served steak on teh plate. Then pour the cooked olive oil-sriracha mixture over it (that the steak cooked in). ....MMMMMMM!!!!!! What a great way to lose weight, become fat burning, FULL of energy, and feel AMAZING< look and feel 20 years younger. Also, we got a few Keto cookbooks... the 30 day Ketogenic cleanse. Great recipes!!! I pulled out our "Lodge" iron skillet (from amazon) and what i love about it is that it never has to be washed!!!!!!! I scrape it out then wipe it with a paper towel. No rinsing needed, etc. Bacon and one or two eggs in the morning. NOTE: in the GAPS diet, bone broth is very important - it heals the digestive system. It is just darn healthy. People KNEW to eat this, up until the 1050's - just like all the other wisdom that got almost wiped out in the 1950's and 1960's - when they drank canned milk and eat canned food and nothing else-eeew!! Anyway - gelatin rebuilds your cartilage - after a while you feel YOUNG!!!!!!!!!!!!! and Look young too! grest for rebuilding the colalgen in your skin, face, body, organs. I get this because i have not yet had time to make beef broth myself..... this seems a great shortcut and also an amazing cooking item that makes food taste extra great. A separate note about going KETOGENIC: it means fat burning. it is not related to other stuff that sounds like it has a similar name. it means fat burning. Anyway, when you start, a TON of yeasts and bad bacterias in your body die off by the trillions - the critters making you tired all the time and hungry all the time - and your body has to deal with eliminating them. So you have 1-2 difficult weeks (at least I did). Once you convert from burning sugar (carbs) into burning FAT, then you have ENERGY ALL THE TIME!!!! LIKE YOU ARE 20 OR 40 YEARS YOUNGER!!! And you are never hungry!!!!! It is well worth helping your body. It is your body's natural state. Speaking of fat burning VS sugar (carb) burning --- a cancer cell is a cell that does not have enough oxygen, and LOTS of sugar around it to metabolize, so it begins to metabolize sugar instead of oxygen. The cell, instead of dying, has converted the way it stays alive, in order to stay alive, It is then called a cancer cell. An Austrian doctor many decades ago won TWO NOBEL PRIZES for his work in this, which is very lengthy (oxygen/ie walking outside EVERY day without fail, and adequate water, are VITAL for health. Times 100!) I believe his last name was Warburg. Anyway, knowing that about burning sugar/carbs, VS burning fat - imagine how much healthier your body is burning fat rather than carbs. Carbs puts a terrible stress on the body - I know because i'm now one of the millions of people that has gone to fat burning and what a massive impact it has on health and energy and youth.

This is one of my absolute staples. I use it every day — in golden milk, bone broth hot chocolate, coffee, marshmallows and homemade gummies. It dissolves easily in hot liquids, has no weird taste or texture, and the quality is consistently excellent. I now subscribe directly through their site because I go through it regularly. The fact that it’s grass fed is a huge bonus because that means cleaner sourcing and higher quality amino acids to support joints, skin, digestion, and gut health. Gelatin like this is especially helpful for healing the gut lining and supporting collagen production naturally, both of which it did for me! If you’re looking to add something nourishing and low fuss to your routine, this is it.

If it wasn't for a friend of mine who already used this product, i probably would of tossed it in the garbage after trying to use it the way the instructions suggest after the first time. So to help out anyone else, i'll post how i make jello here. I'll give you a quick recipe that i use to make cranberry juice jello. 2 cups juice (i use lakewood cranberry juice, but you can use any kind of clear juice you want). 2 tablespoons of great lakes gelatin sugar to taste a 3(or 4) cup pyrex container (a square or rectangular shaped one for the mold) a 2 cup pyrex measuring cup (for blooming the gelatin and measuring). i start off by mixing 1 cup of COLD juice with the 2 tablespoons of gelatin in the measuring cup. keep mixing till all the gelatin has been mixed with the juice, don't leave any chunks. then let sit for 5 mins. This will bloom the gelatin. After the 5 mins, dump the cup of juice/gelatin into the square pyrex dish, and then clean your measuring cup, then pour another cup of juice into your measuring cup. I then microwave this cup for 2 minutes (maybe another minute after i test it) then take it out to measure the temperature. you want to try to get the liquid around 160F degrees. (should be pretty hot to the touch) then i mix in the sugar to taste, then add the hot liquid to the cold, and mix it. it should all be clear after you mix them together, and then i leave it sit on the counter for a few minutes, then put it in the fridge. It takes a few hours to harden. when i first tried to make this, i thought it was like other jello, where you mix it in with hot liquids.. which is a bad idea.. since you'll wind up with a wad of glue stuck onto your spoon. Then i tried to just mix it with cold water like the instructions said, but this never solidified. It turns out you have to mix with cold water, then apply hot water afterwards to activate it to harden. i hope this helps someone. ************* Update ***************** here is a marshmallow recipe: 2 cups Sugar 2 tablespoon Vanilla Extract 3 tablespoons Gelatin (Great Lakes) 1 cup Water Coconut Oil directions: mix 1/2 cup of water and 3 tbls. gelatin, let bloom for 20 minutes. grease pyrex dish with coconut oil, and refrigerate to chill place 2 cups of sugar in a pot with 1/2 cup of water. mix, and bring to boil. heat sugar till it hits 245F. using a kitchenaid mixer, add gelatin mixture to mixer bowl. (use wisk attachment.) slowly add the sugar into the mixer on low speed. once all sugar is added, increase to top speed. Keep mixing for 5 minutes (until it becomes marshmallowy!) at this point, add your vanilla or other flavorings. quickly pour marshmallow into pyrex bowl, and let sit for several hours. optional: after it has sat, you can cut into squares and roll in powdered sugar (and cornstarch optional). for chocolate marshmallows, i just use 2 tablespoons of chocolate extract, and 4 tablespoons of cocoa powder. Then powder it with a mix of cocoa powder and sugar. sometimes i use coconut extract and use coconut flakes on the outside.