Agar-Agar Powder

Store in an airtight container in a cool, dry place away from direct sunlight. It has a very long shelf life when kept dry.

To use agar-agar, whisk the powder into a cold liquid until fully dispersed, then bring to a boil while stirring. Simmer for 1-2 minutes to activate the gelling properties. Let it cool slightly before combining with other ingredients.

Agar sets at room temperature and is quite firm. If you need a softer gel, use less agar-agar or mix it with another liquid like a bit of cornstarch slurry.

Agar-agar is ideal for jellies, puddings, custards, and jams where a firm set is desired.

Fruit juices and purees for jellies and jams

Coconut milk or other plant-based milks for puddings and custards

Chocolate and cocoa powder for vegan panna cotta

Herbal teas for clear, flavorful gels

Not boiling the agar-agar mixture: It needs to reach a boil and simmer for at least a minute to activate its gelling power.

Adding agar-agar directly to hot liquid: It can clump. Always dissolve it in a cold liquid first.

Using too much agar-agar: It can result in a rubbery texture. Start with a small amount and adjust as needed.

Dissolving agar-agar in fat: It won't gel properly in fatty mediums.