LIVING JIN Agar Agar Powder, 4 oz. Kosher, Plant-Based Gelatin Powder, Vegan Agar Agar, Vegan Jello, Sugar-Free, 100% Natural Red Algae

Never used agar agar before. And for a first time my jello came out great.

I used this only one time to make fruit gummy bears for my kids. It worked perfectly fine for me that one time.

Used it to make some fruit jelly, and it worked great! It set almost immediately, and honestly, I can't think of anything else to say. Works as advertised!

It does exactly what it’s supposed to in terms of thickening and setting, and I like that it’s a good plant-based option. That said, it does have a slight taste that comes through depending on what you’re making. It’s not overpowering, but noticeable in more simple recipes. I found it works best in dishes with stronger flavors where it blends in better. Overall still a good product, just something to keep in mind depending on how you plan to use it.

For everyone wondering how to make this into nutrient-rich agar for petri dish use (Also to add, this agar taste great and makes great Japanese desserts): Hello all!, You CAN use this agar to PRODUCE nutrient-rich agar. I have done it many times and it works just as well as lab-grade nutrient rich agar. Just follow this procedure: •Your desired amount of sterile petri dishes (keep them unopened in fridge until ready for use to prevent condensation) •Clean cotton swabs •One cup of distilled water (DO NOT use tap water unless you have a filter, it normally contains free chlorine/chloride particles, which will kill the bacteria/fungus) •One beef boullion cube •One-third cup of sugar •A small/medium sized soup ladle •Two and a half tablespoons of this agar: **(this is enough for me to make 20-23 90mm × 25 dishes)** -Pour water into pot and let it heat up. Put all ingredients into pot, let them dizzolve into the hot water and stir regularly, do not let it burn or boil for too long. Once all ingredients are dizzolved, remove pot from heat and let it cool for about two mintues. -Remove dishes from fridge and open the one intended for immediate use. Gently but expeditiously ladle agar mix into the dishes. (Be sure to pour an equal amount; Not too much, or not to little into each dish. If you underpour, the colonies won't have enough nutrients plus the agar will dry out. Over pour and they won't have enough air and will die). Let some steam escape for a few seconds, then place lid on. Repeat process for each dish. -Once complete, gently use both hands to place them back into the fridge. It usually takes about two and a half hours for them to cool enough for use (the fun part). -Once ready, get your clean swabs and either wet the tip intended for use with distilled water, or leave it dry, and rub it along the surface of the tested specimen. Be sure not to contaminate the dish with your hands, and rub the swab along the surface of the firm agar in your preferred pattern. -Immediately close, tape the edges shut, and label the dish via dry erase marker or with a tape label. Place the dishes in an area away from high traffic and in a relatively shady location (to encourage fungi growth), and document/examine the growth every twelve hours (bacteria tend to replicate so much that they double in numbers approx. every twelve hours) up until you are done with the experiment. Discard of dishes carefully. Do not reuse dishes unless they are made of glass. If reusing glass disher, wear protective safety attire and sterilize with a water-bleach solution for reuse. **Please remeber that since it is getting cold, If you do not have an incubator in your home (which most people do not), make sure your thermostat is NOT below 70° Fahrenheit. Bacteria have trouble surviving in temperatures below this, so the warmer, the better. Also, the colder it is, the slower the bacteria colonies will grow and the longer it will take for you to see some impressive results. Have fun and please stay safe!