Agar-Agar, also known as ‘Kanten or, China grass’, derived from natural red sea algae. Used as a stabilizer or vegetarian thickening agent for soups, fruits preserves, ice creams, puddings, cheesecakes, other desserts and egg-free dessert recipes.
It thickens better than gelatin, produces a firmer, more stable finished product. Agar-Agar is rich in iodine and trace minerals.
How to use: Stir in 1 tsp agar powder in 1/4 cup liquid (water or milk) until dissolves. Heat over low heat, until it bubbles (45 min). Add this warm agar mixture immediately to liquid you wish to thicken and stir well. It will thicken in 30-45 minutes.