Recipe Description
Raw Irish moss paste or gel is easy to make and can be used in a raw vegan diet as a vegan thickening and emulsifyer. Irish moss does not need to be boiled in order to create a gelatinous texture or increase thickening. It is used to fluff up or firm liquids, shakes, parfaits, mousse, ice cream, cheese cake, pies, jelly, whipped cream, yougurt, cheese, pate... and more. The key ingredient in Irish moss is carrageenan. Carrageenan is used in the mainstream food world as a thickening agent. It also has many health benefits. Irish Moss is good source of dietary fiber, vitamin K, calcium, iodine and copper, and a very good source of riboflavin, folate, iron, magnesium, phosphorus, zinc and manganese. Read more: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2616/2#ixzz19lTd2q5P
2 cups (8 oz) dry Irish moss (will be about 4-5 cups when soaked 24 hours)
4-5 cup water
In general you can start to make Irish moss from 1 oz., but I recommend using 8 oz. for saving time and easier blending.
1/4 cup (1 oz) dry Irish moss (will be about ½ cup when soaked 24 hours)
½ cup water
1. Cover 8 oz. of dry Irish moss with cold water and soak for about 5-20 minutes.
2. Drain water and rinse Irish moss in cold water to remove the sea salt and dirt.
3. Soak Irish moss again in cold water (enough to cover) for about 24 hours.
4. Rinse thoroughly and drain Irish moss in clean cold water. Remove any grit/dirt.
5. Put soaked and drained Irish Moss in high speed blender (VitaMix) with clean water to make a thick, creamy gel.
6. Carefully blend by starting blender at the lowest speed. Slowly turn up the speed. Bits of the Irish Moss may stick to the sides (if using small amouth (less than 5 oz.dry weight) of irish moss) of the blender and will need to be scrapped down with spatula to be blended smooth. The goal is completely smooth thick gel.
Preparation description from Irish moss package:
Rinse and clean well a handful of Moss (check for sand or stones) and soak anywhere from 4 to 24 hours rinsing as much as possible. The Moss will turn a creamy white to translucent color, and double in volume it's now ready to blend up with a little liquid until smooth and creamy. You may now store this gelling moss in the fridge to use as needed or use directly according to your recipe. The Moss can keep for around 2 weeks in the fridge. When you add the Moss to your recipe it usually takes about an hour in the fridge to firm up a dish. With all natural ingredients thickening affect may vary.
Tips & Storage
Fridge Storage: Store soaked but unblended Irish moss paste in airtight container for 2 weeks (remove from water).
Store gel in a sealed glass jar for up to 2 weeks in fridge.
Freezer Storage: For easy storage and future use you can freeze your Irish moss paste. The easiest and best for measuring I have found is to freez into standard ice cube trays (standard ice cube trays have 16 cube compartments. The ice cube is 2 Tbsp / 1oz. 1 cup of irish moss paste will make 8 ice cubes (half of tray)
You will need 4 ice cube trays for 7 cups of Irish moss paste. After freezing, the cubes can be removed from the trays and stored in freezer bags to use as you need them.
Here is an example of how to use your frozen cubes:
A raw vegan 10 inch cheesecake will need ½ cup of Irish moss paste which equals 4 ice cubes.
One 8 oz. package of Irish Moss will make enough paste/gel to thicken about fourteen 10 inch cakes (using 1/2 cup Irish moss paste per cake).
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Irish moss