Guest guest Posted May 3, 2002 Report Share Posted May 3, 2002 The seaweed is carrageenan (sp)most likely. There's Pomona's Pectin too that can be used as a gelatin. Thought there was a website but a search will find sources and description. Wanita At 01:12 PM 5/3/02 -0500, you wrote: >Not sure if this will be helpful, but I've had vegetable based gelatins before >from an international grocery store. Crazy stuff. It was firm when it was still >warm! Anyway, the firming agent in them was a sea weed. > >Rondi > >Message: 8 > Date: Thu, 02 May 2002 14:49:28 -0400 > From: Idol <Idol@...> >Subject: Re: Re: firm raw milk yogurt > >Teshuah- > >>Would a vegetable derived gelatin be a solution to no MSG's but yet >>would produce a firmer yogurt? > >I'm not sure, but I'm inclined to suspect it would have the same problems. > > > >- > > > > > > Quote Link to comment Share on other sites More sharing options...
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