Unlike gelatine (derived from the collagen inside animals’ skin and bones), Agar comes from seaweed. A positive gelatine substitute, Agar has no taste, no odour, no colour, and sets more firmly than gelatine. Agar is more potent than gelatine, sets at room temperature, and stays firm even when the temperature heats up.
Using Agar as a Gelatine Substitute
Agar is vegan and therefore opens a new world of possibilities for vegan and vegetarians. If used properly, Agar will yield a similar texture to gelatine and once you get this right you will never look back! Our top 3 tips are:
- Be precise when measuring Agar (a little goes a long way).
- The acidity level of your mixture as acidity will influence Agar’s gelling ability.
- Agar can vary slightly by supplier – it may be necessary to play around a bit until you find one that works for you.
Not Sure How Much Agar to Use?
To set 500ml of liquid
Note: The substitution amounts given here are just a rule of thumb. Adjustments may be required depending on the brand of agar used and the acidity level of your recipe.