How to Use Agar-Agar
Agar-agar is sold in powder, flakes, and strips. The most convenient option is powder, which we sell. No soaking required. Dissolves fast. Sets fast.
Here are three key things to know before using agar-agar:
- To activate its thickening properties, agar-agar must be boiled because it melts and dissolves in water at 185°F (85°C) or higher. Once at a full boil, use a spoon to see if the liquid is clear of tiny agar-agar particles.
- Add agar-agar to a cold liquid. Otherwise, it will clump up because it starts to set around 95 - 113°F (35 - 45°C).
- Acidity affects its thickening ability. To set fruit juices or purees, dissolve agar powder in plain water and then blend in acidic liquids. The same goes with alcohol, coffee, tea, and cocoa/chocolate. Add them after agar is fully dissolved.
* Agar jellies are firm yet delicate. Silicon molds make it easy to take out the jellies.
Instructions
1. Add agar powder to a cold liquid. Bring it to a full boil while stirring constantly.
3. Reduce the heat to medium and let it simmer for 2 - 3 mins. Keep stirring.
3. Blend in flavors and sweeteners and bring it back to a simmer.
4. Pour it into molds and cool to set.
* To set juice or coffee, dissolve agar powder in a small amount of water and then blend in your flavored liquid. For accurate ratios, subtract the water amount from the liquid.
Success Tips
- Precise measurement is key to cooking with agar-agar, so use a measuring cup with all your liquids.
- Boiling all ingredients and agar-agar at the same time makes it convenient, but for more reliable results, it’s best to boil agar-agar first before adding other ingredients.
- Agar-agar sets the liquid as it cools. After pouring it into molds, all you need to do is leave it alone. Do not disturb! Refrigeration is unnecessary to set agar jellies. But they taste best chilled. Put it in an airtight container and chill and store in the refrigerator.
Ratios
The more agar-agar you use, the firmer it sets the liquid. Use the suggested ratio (per cup; 8oz; 240ml) but adjust it to achieve your desired texture. Generally, agar creates a firmer texture than gelatin.
For a smooth and spreadable texture like dressings and jams: 1/4 tsp – 1 tsp per cup
For a soft and thick texture like custards and puddings: 1tsp – 1.5 tsp per cup
For a hard texture like gummy bears and hard cheese: 1.5 tsp - 3 tsp per cup
* The gel strength of our Agar-Agar powder is 700 strength/ cm².
