Stephanie
5 posts
Sep 12, 2006
12:00 PM
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I have some cheese recipes that I really like that called for emes jel. I have been trying to convert them to use agar agar and have not much luck. I looked at a recipe that called for agar agar and tried to fix mine.
The one recipe has 2 1/2 cups of liquid total so I tried boiling 1 cup of the water with 5 tsp. of agar agar for 5 minutese before adding it to the remaining ingredients but it did not set up. Can you tell me what I am doing wrong?
Stephanie
Last Edited Stephanie on 12-Sep-2006 12:01 PM
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Bryanna
Owner/Moderator
1784 posts
Sep 12, 2006
12:57 PM
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Stephanie, was that agar flakes or agar powder? I ask because you need 6 TIMES more flakes than powder. Go to this link on my site for info about using agar.
http://www.bryannaclarkgrogan.com/page/page/628669.htm#8994
Ihave spent lots of time experimenting with substitutes for Emes. because it actually WAS an animal product, vegetarian products take some work to substitute. Agar does not melt well, but carrageenana (which is what true vegetarian kosher jels are made of) melts to a puddle very fast. So I use a combination. (Kosher jels are too expensive to use on a regular basis, so I use carrqageenan: see this item for info and where to buy online:
http://www.bryannaclarkgrogan.com/page/page/628669.htm#64275
I have several vegan cheeses using this combination in the Oct/Nov 04 issue of the Vegan Feast (I have updated them). Try them, and then use them as a guide for your own inventions!
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"To look like a goddess, eat like a peasant." Karen Andres
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Stephanie
6 posts
Sep 12, 2006
3:43 PM
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I used the powder and looking at your recipes 5 tsp. should have been enough. I got a very thick sauce but not any thing sliceable. Are there differnt kinds of powder? I used telephone brand from the asian market.
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Bryanna
Owner/Moderator
1785 posts
Sep 12, 2006
5:51 PM
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Stephanie, I think you will be disappointed by using all agar, even if it does set (a lot of lemon juice or other acid will interfere with agar setting, too). Do try the combination with carrageenan.
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"To look like a goddess, eat like a peasant." Karen Andres
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Linda
692 posts
Sep 12, 2006
7:03 PM
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Bryanna, can agar be overcooked and break like cornstarch? I don't think I've ever overcooked it to know!
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Bryanna
Owner/Moderator
1786 posts
Sep 12, 2006
10:16 PM
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I've never heard of that happening, and it's a totally different thing than a starch so...????
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"To look like a goddess, eat like a peasant." Karen Andres
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