Agar-agar powder

The name agar-agar comes from Malay and means: gelling food made from algae. It is a gelling agent like gelatin, but has a higher gelling power and is purely plant-based. Agar-agar is made from red algae native to the Pacific coast of Asia. Dosage: A slightly heaped teaspoon of agar-agar for 750 ml of liquid or fruit pulp. In order to achieve full gelling ability, the powder should be mixed in part of the liquid to be gelled. Bring the rest of the liquid to the boil, stir in the agar-agar and cook for 1-2 minutes, stirring. Food prepared with agar-agar only solidifies when it cools down!