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Agar Agar (thickener)

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What is Agar Agar:

How to use it:

Health Benefits:

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Formula to gel 2 cups of liquid using agar agar powder:

Ingredients:

Preparation:

  1. Soak in 1 cup of liquid for several minutes and then simmer for a couple of minutes until it dissolves.
  2. OR
  3. Put the agar agar powder into 1/2 cup of cold water to form a thick heavy paste, then add it to 1/2 cup of hot water and cook, whisking constantly, until it forms a light syrup. Cool slightly, and add to other ingredients (up to 1 more cup of liquid or soft food)

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Formula to gel 2 cups of liquid using agar agar flakes:

Ingredients:

Preparation:

  1. Soak in one cup of liquid for several minutes and then simmer for 5 minutes until it dissolves.
  2. Cool, add to other ingredients (up to 1 more cup of liquid.)

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15 thoughts on “Agar Agar (thickener)

  1. Chris says:

    Can you mix agar agar flakes with almondmilk in a vita-mix to make a pudding? If so, how much? THanks

    • amie-sue says:

      Good question, I have no idea Chris. Never tried it before. I would use Irish moss or chia seeds (ground in spice grinder).

  2. Lyeta Herb says:

    Do In cool& refrigerate agar agar before mixing it into recipe?

  3. Shirley says:

    I want to prepare my own agar powder and flakes from raw agar. How do I go about it? Are there books that can help me with it? Thanks.

    • amie-sue says:

      Good morning Shirley… I have no idea about finding a book just on agar agar. I would think something like that exists in this world of knowledge. Try googling it. :)

  4. Naomi says:

    Hope I don’t sound too silly here. Agar agar is expensive stuff and this is new terrain for me. I have flakes, so after step 1 will I have 1 cup of gel? The additional liquid mentioned in step 2, is that to create a looser gel, before adding to a recipe? Or is the 1 cup of agar gel the recommended amount to thicken 1 cup of liquid in a recipe. And lastly, how much of the basic agar gel is needed to substitute in a recipe calling for Irish moss gel? Thank you so much for clairfying this.
    Best,
    Naomi

    • amie-sue says:

      Ok Naomi, give me minute to think this through, I just wanted you to know that I here. :) brb

    • amie-sue says:

      Ok Naomi… go back over to the recipe for the cake.. and look in the comment section. I wrote it up for you there so you didn’t have to bounce back and forth. I tried to simplify it for you. :)

  5. Nicole says:

    Interesting, agar-agar is called ‘sea-moss’ here. It’ll be cheaper for me to find a way to use the type we have here…..I remember growing up they soaked it in hot water as well……I’ll let you know how it turns out in taste.

    Do you know how I can be assured it is still raw – looks like a thickened kelp noodle.

    • amie-sue says:

      Hello Nicole… I am trailing behind you throughout my site. hehe :)

      What is the name of the sea weed that you are referring to? Irish moss? I need more info to help. :) amie sue

  6. Kathryn Knoll says:

    could I use the kelp noodle gel you talk about in another place here on your site?

    • amie-sue says:

      Good morning Kathryn,

      Not in all recipes. It will depend on each individual recipe based on the roll and texture that is being desired. If you have a particular recipe, let me know and I can look at it. Kelp paste or Irish moss paste doesn’t set up like agar at all, but if used as a thickener it might. Sorry to be vague but there isn’t a black and white answer. Have a happy day, amie sue

  7. Hans says:

    Hi,
    What would I use to keep liquid out of my vegie chic salad?

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