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• Method 2 of 3: Using Agar in Cooking
• Method 3 of 3: Medical Use of Agar Agar

1 Find where agar agar is sold and determine which form of release is right for your purpose. Typically, agar agar comes in three forms: powder, flake, and strip. In terms of content, these species do not differ from each other, the difference lies in the simplicity of preparing agar-agar for use. The easiest way is to use agar agar in powder, to replace gelatin, take agar agar in a 1: 1 ratio, that is, 1 teaspoon of agar agar in powder is equivalent to 1 teaspoon of gelatin. Powdered agar agar dissolves in water faster than agar flakes or strips. If you do not know in what form to choose agar-agar, take a powder, you will not be mistaken.

• Agar strips are white, lightweight and made from lyophilized algae. They can be ground in a coffee grinder or spice mill, or simply broken by hand to dissolve the agar faster in the water. 1 strip of agar agar equals 2 teaspoons of powder.
• Agar flakes can be ground in a coffee grinder or in a spice mill to make it less concentrated than powder. The agar flakes are white and look like fish food. 2 tablespoons of agar flakes is approximately equal to 2 teaspoons of powder.
• You can buy agar agar from organic and natural food stores, Asian food stores, or online stores.

2 Add the agar agar to the liquid and whisk the mixture. The hardness of the jelly will depend on how much agar you put in the dish. If the recipe does not specify the exact proportion, remember the basic rule: To thicken 1 cup (250 ml) of liquid, use 1 teaspoon agar powder, or 1 tablespoon agar flakes, or 1/2 strip.

• If you are using agar agar instead of gelatin to thicken the dish, use the same amount of agar agar powder as the gelatin indicated in the recipe. In other words, to replace 1 teaspoon of gelatin, use 1 teaspoon of powder, 1 tablespoon of agar flakes, or 1/2 strip.
• If you are making jelly from citrus fruits that are very acidic, you may need to add more agar agar.
• Some fruits contain too many fruit acids and enzymes that reduce the gelling properties of agar. Fruits such as kiwi, pineapple, fresh dates, papaya, mango, peaches must be pre-processed, such as boiled, to break down fruit acids.
• If you are using canned fruit, skip the cooking step as the canned fruit is ready. You can also boil the agar agar with clean water, and when it swells, you can add other liquids, such as juices that contain acid.

3 Bring the mixture to a boil and simmer over low heat. The agar powder should boil for about 5 minutes, the flakes and stripes for 10 to 15 minutes. Stir the mixture until the agar agar is completely dissolved. During this process, agar-agar absorbs liquid, which causes it to turn to jelly as it cools.

• Heat the liquid as best you can. Unlike gelatin, agar agar solidifies at a higher temperature. It will begin to solidify as soon as the liquid reaches a temperature of 45 ° C. If you add other ingredients, the temperature can drop and the agar will set faster than you need to, so reheat the liquid so that the temperature does not drop below 45 ° C when you remove it from the heat.
• If you are making jelly with alcohol, first boil the agar agar with juice or other liquids, then add the alcohol at the very last moment, mixing it thoroughly with the other ingredients. This will prevent the alcohol from evaporating.

4 Pour the mixture into molds or containers, leave at room temperature to harden. The mixture will begin to solidify when cooled to 40–45 ° C and will remain solid even at 80 ° C. You do not need to put the jelly in the refrigerator, unless, of course, you plan to serve it chilled - the jelly will not melt at room temperature.

• If you are not sure how much agar to take to prepare a dish, pour a small amount of the mixture into a cold bowl and watch how quickly it hardens. If the mixture does not solidify within 30 seconds, add some agar agar - if it gets too hard and you don’t like it, add a little liquid.
• Do not stir or shake the jelly until completely solid, otherwise the dish will not work.
• Before pouring the mixture into the molds, do not grease them or lay them out with foil or parchment - this can affect how well the jelly hardens.
• Unlike gelatin, you can melt the already solidified jelly (if you want to add another ingredient, pour the mixture into another mold, or add more agar to make the jelly harder, or, conversely, add a little liquid to soften it) , boil the mixture, and then cool it; this will not affect the gelling ability of agar-agar.

Method 2 of 3: Using Agar in Cooking

1. 1 With agar agar, you can make delicious candy from fruit juice or sweetened milk. Agar agar has no taste and takes on the taste of the ingredient it is mixed with, so your possibilities are limited only by your imagination. Such candies keep their shape even at room temperature, so you can put them on a dish and not be afraid that they will melt and turn into an unappetizing mass. Mix agar agar with different teas, fruit juices, broth, coffee - whatever ingredient you like!
   • Try boiling chocolate milk with agar powder, then add a pinch of cinnamon. Pour the mixture into small cups, refrigerate for a delicious treat.
   • Be aware that some fruit acids and enzymes can interfere with the agar agar's ability to jelly, so you may need to take additional steps.
   • Pour the mixture into fun silicone molds. You will receive candies in the shape of stars, kittens, hearts, shells or other interesting items.
2. 2 Make agar shakes. You can prepare gelatin party shots by mixing drinks with agar agar. After the beverage has boiled and the agar agar has dissolved, add the alcoholic beverage and stir. Pour the mixture into trays or ice cube trays and allow to harden.
   • Mix together the required punch ingredients and serve the jelly cubes warm at parties.
3. 3 Use agar agar to replace the egg whites. If your favorite recipe uses eggs and you are vegan, are allergic to eggs, or simply dislike them, replace the eggs with agar agar. To replace one egg, mix one tablespoon of agar agar powder and one tablespoon of water. Whisk the mixture with a blender or whisk, then refrigerate in the refrigerator. When the mixture has cooled, remove from the refrigerator and whisk again.This mixture is a great substitute for eggs in recipes without affecting the flavor and color of the dish.
4. 4 To make vegan pudding or custard, use agar agar liquid gel. Dessert recipes with gelatin usually include a large number of eggs to add thickness and desired texture. Instead of using eggs as a base for dessert, try mixing agar agar and water as described in the first method. Use a blender or hand blender to achieve a smooth texture of the agar mix. Combine this mixture with other ingredients for a delicious egg-free dessert.
   • If you want to thicken your pudding or custard, add some xanthan gum.
   • If you want to make the dessert thinner, add a little water or some other liquid.

Method 3 of 3: Medical Use of Agar Agar

1. 1 Use agar agar as an appetite regulator. Agar agar swells in the stomach and gives a feeling of fullness. This is a famous Japanese diet based on hunger suppression. People with type 2 diabetes have been very successful in losing weight and improving metabolism by adding agar agar supplements to their diets. It can also help normalize blood sugar levels.
   • Before starting this diet, consult your doctor.
   • Take an agar-agar snack with you to avoid hunger. If you add it to your regular food, the feeling of fullness will come faster.
   • Remember that agar agar stimulates intestinal motility, so you need to have a toilet nearby.
   • Take agar agar with plenty of water (a glass of at least 240 ml) of water, otherwise the agar may swell and clog the esophagus or intestines.
2. 2 Take agar agar tablets to stimulate intestinal motility and as a laxative. Agar is 80% fiber, so it can help relieve constipation. But never take agar agar if you have a bowel obstruction (unless you have a bowel movement or gas coming out), or the problem may worsen.
   • If you suddenly feel severe abdominal pain, you have increased gas production and nausea, turning into vomiting, do not take agar-agar. See your gastroenterologist as these symptoms are common with intestinal obstruction.
   • When taking agar agar as a laxative, do not forget to drink it with a sufficient amount of water - at least a glass.