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I saw that there is a recipe where I can use "agar" instead of gelatin. What is it made of and where can I buy it?

Has anyone used it and thought it worked well.
 

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It is a sea vegetable and is often called "Agar agar"


You should be able to find it at a natural food store in the japanese/macrobiotic section or at an asian market.

I've used it to make gelled desserts and puddings and so forth with pretty good luck. It certainly does gell up hard if you add too much and takes a little experimenting to find the right consistancy ( my dh and my first thanksgiving together will always be known as the year of the cranberry brick :LOL )
 
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