I use beef gelatin cause it's cheaper and easier to source from decent places. I put about 20g gelatin in 350g choccy milk in the evening and 20g in 500g of coffee in the morning. Usually just saturate it first 20g gelatin - 60-80g of water then dump it in whatever hot liquid I feel like. Started added it to dishes recently, same thing, just saturate a bunch and drop it in. Usually dishes that can be made with more gelatinous meats traditionally. Lasagna etc etc.
