1. Choose Your Form of Agar Agar:
   • Agar agar typically comes in three forms: powder, flakes, or a bar. All three work equally well, but the real difference lies in ease of preparation, Powder is the most conveniant form to use,
   • Powdered agar agar is the easiest to use. You can substitute it for gelatin in a 1:1 ratio (1 teaspoon of gelatin ≈ 1 teaspoon of agar agar powder). It also dissolves more easily than flakes or bars.
2. Mixing Agar Agar with Liquid:
   • The firmness of the gel depends on the amount of agar agar you add. Here’s a rule of thumb:
     • To thicken 1 cup (0.24 L) of liquid, use:
       • 1 teaspoon (about 2 g) of agar agar powder
       • 1 tablespoon (4 g) of agar agar flakes
       • 1/2 an agar agar bar
   • If you’re substituting gelatin with agar agar, use the same amount of agar agar powder as you would gelatin.
   • For acidic liquids (like citrus juices or strawberry puree), you might need to add more agar agar. Some fruits inhibit gelling and need to be cooked first (e.g., kiwi, pineapple, mango).
3. Preparing Agar Agar:
   • In a saucepan, bring your liquid (fruit juice, plant milk, etc.) to a slow boil.
   • Sprinkle in the agar agar powder or add the flakes/bar.
   • Stir while simmering until the agar agar dissolves completely.
4. Application:
   • Use agar agar to set desserts, jellies, custards, or even savory dishes.
   • Once your mixture is ready, pour it into molds or ramekins and let it cool.
   • Refrigerate to allow it to set fully.

Remember, agar agar is odorless, tasteless, and low in calories—making it a fantastic addition to your kitchen toolkit! Enjoy experimenting with this plant-based gelling agent.