Agar-agar (also known as agar, and in Japan, as kanten) is an orderless edible seaweed that can be used as a natural gelatin. It comes in sticks, flakes and powder which can be found in natural food stores and Asian markets.
How to use and tips
- Agar can be used to achieve different types of firmness in foods like salad dressings, puddings, fruit jellos, and vegan cheese.
- Always add agar to water that is either cold or room temperature, never hot. Stir to dissolve or it will stick to the bottom of the pot. To check if it’s dissolved, look for tiny granules on the stirring spoon.
- Bring to a full boil and once boiling remove from heat immediately otherwise, it will affect the gelling capability.
- Agar will set at room temperature so when you’re making something like cheese, be prepare to work quickly so you have the ability to spread it before it starts to gel.