Irish Moss can be used in vegan and vegetarian cooking, or beauty treatments or to build immunity. There are many ways to purchase Irish Moss but we prefer going back to source – the raw seaweed. You will need to make a gel from this raw seaweed but you can rest assured the goodness from the ocean has not been processed out of it, as it can be when you purchase it in a powdered format.
These recipes provide you two options to make Irish Moss gel at home. There are two methods – you can either:
- Simmer (with heat) or
- Soak it if you prefer it raw.
Once you make Irish Moss gel using either of these methods, the gel can be stored in the fridge for 2-3 weeks or frozen in ready-to-use containers (like ice trays), then used in a number of different ways.
The quantity of gel will vary with its consistency and the ingredients in the recipe – this may involve a little trial and error until you are happy with the consistency you prefer but we hope the below suggestions help.
Please note the strong aroma of ocean that comes out of a packet of Irish Moss is a good indication this is an authentic product. However it may be off putting to some. If you rinse the Irish Moss raw seaweed under running water before you start to prepare the gel this ocean flavour will diminish. The colour will also lighten as you make the gel.
Try either of these two methods to make Irish moss gel.
Make Irish Moss Gel Using the Simmer Method
1. Rinse the dry Irish Moss seaweed thoroughly multiple times to remove any debris, and to lighten the flavour.
- Add one cup (or less if you require a soft set) of Irish Moss to two cups of the liquid of your choice.
- Simmer slowly until most of the seaweed has dissolved (20-25 minutes).
- Remove any undissolved fragments, or strain the solids through a sieve, and pour into a clean jar or mould to set.
Make Irish Moss Gel Using The Raw Soaking Method
This takes a little longer but it’s worth it if you prefer raw.
- Rinse the Irish Moss in cold water until the debris has been removed. Continue rinsing until the water runs clear.
- Soak approximately 15g of dried Irish moss in 1/2 a cup of cold water for approximately 4-6 hours (or ideally overnight).
- When this is completed, drain and give the Irish Mossa thorough rinse. (use the drained water to nourish plants or your skin!)
- Blend or puree 1 cup of Irish Mosswith a 1/4 cup of water in a high speed blender until it becomes a paste. You may need to add a bit more water and scrape the sides down, but try to use as little water as possible.
- Rub some of the paste between your fingers; continue blending if you feel any lumps or grit otherwise it may not set properly. The moss is ready when it’s nearly double the size and weight of its dry original state. It should be odourless and tasteless.
- Store the gel in an airtight container in the fridge for 2-3 weeks (although it may last much longer). You can also freeze it by simply pouring the mixture into ice cube trays, pop it in the freezer, and then storing in an airtight bag or container.
In recipes, use 1-5 tbsp of Irish Moss gel to 1 cup of product. The quantity depends on the recipe you are making and the thickness desired. You may need to try a few times to get the perfect ratio going for a given recipe.
There are many ways to use Irish Moss – as functional food, or to build immunity for those unwell or as a beauty treatment – read our article on all the different uses.
If you would like to understand more about what Irish Moss is, read here.
If you would like to understand more about the amazing health benefits of Irish Moss read here.