Nothing needs to be added except the ingredients from the recipe. The agar tightens the liquid sufficiently, so the stake is compact and easily comes out of the container, which is smooth.

Agar vs. Gelatin: Can You Substitute Agar for Gelatin? Agar and gelatin serve similar purposes as gelling agents and thickening agents in various recipes. While gelatin is made from animals, agar is made from red algae, which makes it a popular vegetarian substitute for gelatin.

Această substanță gelatinoasă este un amestec de carbohidrați care au fost extrași din alge roșii, un tip de alge marine. Agar are mai multe utilizări în plus față de gătit, inclusiv ca umplutură în hârtie și țesături, un agent de clarificare în fabricarea berii și anumite scopuri științifice. Este, de asemenea, cunoscut sub numele de China glass, China grass, China isinglass, kanten japonez, gelatină japoneză și dai choy goh și este folosit în anumite rețete de deserturi japoneze.

@@EasySweetsAndTreats Mulțumesc frumos. Gelatină este🙋🏻

If you use gelatin, you probably need to use a larger amount. It probably says on the package how much liquid can be gelatinized with that amount. Dishes made with agar will be firmer and less creamy and jiggly than those made with gelatin. Agar-agar recipes also stay firm when exposed to higher temperatures, while gelatin loses some of its stability.

@@EasySweetsAndTreats meaning that agar agar is a better option than gelatine

Place of water

I guess you can. I see no reason why it shouldn't be possible.

Многим он нравится, потому что он красочный.

@@EasySweetsAndTreats Только краски все разбрелись

a principale différence entre l’agar et la gélatine réside dans leur origine. Alors que les gélatines d’origine animale sont fabriquées à partir de collagène d’origine animale (provenant du cartilage, des os, de la peau et des tendons), l’agar-agar est purement végétarien et provient de l’algue rouge. Les deux agents de prise se comportent également différemment et doivent être préparés de manière distincte lors de leur incorporation dans une recette. L'agar-agar doit bouillir pour prendre, tandis que la gélatine peut simplement se dissoudre dans l'eau tiède ; c'est parce que l'agar fond à 185 F, alors que la gélatine fond à 95 F. L'agar prend également plus rapidement que la gélatine et n'a besoin d'aucune réfrigération. La recette obtenue présentera également des variations subtiles : les plats à base d'agar seront plus fermes et moins crémeux et tremblants que ceux à base de gélatine. Les recettes d'agar-agar restent également fermes lorsqu'elles sont exposées à des températures plu

10 grams of agar agar is 0.35 oz.

If you like it you can use juice of your choice.

Если вам скучно, вы можете перемотать вперед

I used dairy cow cream with 33% milk fat. You can also use coconut cream.

Utilice crema que tenga a su disposición con al menos un 33 % de grasa láctea.

Yes, you can use unsalted cream cheese.

Вы можете использовать любые фрукты, которые у вас есть.

you can always skip the parts you find boring.

you can always skip the parts you find boring.

Agar agar is a mix of carbohydrates extracted from seaweed, specifically red sea algae. It is a vegetarian alternate to gelatine. It is a helpful culinary ingredient and can be used to thicken soups, make jams and jellies, custards, ice creams and other desserts that need to gelatinize and set.

Sí, la nata está hecha con leche de vaca. saludo!

Glad you tried this for it looks refreshing. But I'd alter this recipe. I would use all whipped cream, all coconut cream or all evaporated milk instead of "water and milk". And instead of sugar, I would use condensed milk. The agar agar (gelatin) makes it all firm anyway. And if there's no agar agar, I'd use cornstarch.... This works too.

you can add another 200 grams of sugar if you like to have a sweeter taste.

Agar is a mix of carbohydrates extracted from seaweed, specifically red sea algae. It is a vegetarian alternate to gelatine. It is a helpful culinary ingredient and can be used to thicken soups, make jams and jellies, custards, ice creams and other desserts that need to gelatinize and set.

большое спасибо

Which language is this?

El agar, es una mezcla de carbohidratos extraídos de las algas marinas, concretamente de las algas del mar rojo. Es una alternativa vegetariana a la gelatina. Es un ingrediente culinario útil y se puede utilizar para espesar sopas, hacer mermeladas y jaleas, natillas, helados y otros postres que necesitan gelatinizarse y fraguar.

Quisiera saber en español los ingredientes

Agar será sal Ho que será

한천은 수세기 동안 아시아 전역에서 인기를 끌었던 홍조류에서 추출한 젤라틴 물질입니다. 동물이 아닌 식물에서 추출되어 채식주의자들이 젤라틴 대용으로 사용하기에 적합합니다. 맛, 냄새 또는 색상이 없는 한천은 맛이나 냄새를 바꾸지 않고 디저트 및 기타 요리에 안전하게 사용할 수 있습니다. 젤라틴보다 더 단단하게 굳으며 상온에서도 굳을 수 있습니다.