Lecithin Powder 10kg Premium Quality - Suitable for Vegans, Non-GMO, Gluten Free – Recyclable Container

For this so I could make vegan "cheese" as I don't like many of the (overpriced) shop bought ones and it is fantastic! It is simple to use and completely tasteless, at least when used to make a cheese substitute.Blend up 150 grams of cashews with 200ml of water, add half a cup of nutritional yeast and whatever flavourings you want (I used a tablespoon of maple syrup, a tablespoon of paprika, some onion and garlic powder, salt and a tiny pinch of chipotle power), blend it all together until smooth and creamy. Dissolve two tablespoons of the agar agar in a saucepan with 100ml of boiling water, stirring constantly until it thickens (about 5 minutes), stir in the cashew mixture while still sitting for a few more minutes until the mixture thickens a bit more. Pour it all into a greased or non-stick container and put it in the fridge for at least two hours. If you want more of a creamy spreadable cheese then just use one tablespoon of agar agar powder instead, of you want a harder cheese then use more powder. There are plenty of other recipes online, that's just the one I used.By using the agar agar you get a creamy tasting cheese that you can grate AND MELT WHEN HEATED!!!

Worked wonderfully when extracting the natural goodness of herbs into coconut oil.

This product saved the day. I made some marmalade yesterday and for some reason it wouldn’t set. I ordered this last night and received it this morning. I reboiled the marmalade with this pectin in the hope that it may work but not 100% sure that it would but it did! I now have 10lb of lovely set marmalade.

Great for sugar-free jams and other similar recipes. May need some fine tuning in its use. Good when prepared in a little water plus lemon juice but gives good texture and structure in jams and preserves. Don’t listen to anyone bad-mouthing the taste; it’s not noticeable in the finished product. When making sugar free jams, remember the lack of sugar means you lose preservative properties so keep in the fridge and use quickly. Enjoy!

Very good quality sugar activated pectin made from fruit, this has a long shelf life of over two years. I've been making strawberry jam with this, and its given really good results. Previously, to make decent jams or seedless jellies using raspberries or strawberries I've had to keep the proportions 50-50 fruit to sugar using liquid pectin or jam sugar to get a good set, but this enables me to use a higher proportion of fruit to sugar without the jam ending up too sloppy.If I'm using 1kg strawberries/raspberries and 1kg sugar I mix in 16g pectin. That's for 50/50.If I'm making a higher fruit jam i.e. 1kg sugar and 1200g strawbs/rasps I'll mix 18g pectin into the sugar.The powder needs to be thoroughly blended into the sugar first, otherwise it'll clump, then added slowly and thoroughly stirred into the broken up fruit in the pan before I start to heat it all up.I do use a jam thermometer, and once setting point is reached, cook the mixture only for a couple more minutes, or until the jam doesn't drip from the spoon, but rather forms a sort of a flake when it's lifted up from stirring.I don't hold it at setting point for long - then I add a splosh of 'Absolut' Raspberry vodka and stir it through before turning the heat off. About 50ml. My secret weapon.Then the jam gets decanted into a 2-3litre jug to make it easier to pour into the jars. Firms up and sets properly once it's cooled down.Much better, and much more controllable set than Jam Sugar, sachets or liquid pectin. Not to mention cheaper.

Great item when you need to thicken up a sauce or soup or stew, be warned, less is definitely more and put it into a salt shaker to add it more evenly. If you add to much it has a slimy mouth feel, still edible but you’ll know what I mean and not make that mistake again.Even when called for in a recipe start off with half of what they ask for and work up, you can’t remove it when it’s in there.Also, you can buy this product in Tesco and that will save you waiting a few days on delivery if it’s only this you require for a recipe, tho mine came quickly and packaged well.

I have used jam sugar and/or preserving sugar in the past with mixed results. I decided to try pectin to see if it was any easier. It was so simple - I used 800 grms of summer fruit to 1.2 kg of pears, 300 mls of water, dried ginger, cinnamon and crush cloves, 1 kg granulated sugar and 10 grms of pectin. The results were amazing and quick. Once I had simmered the fruit until soft, I added the sugar and pectin to the pan to bring to a rapid rolling boil. 15 mins later my jam had reached setting point. It is perfect, just the right consistency - not runny nor solid. Going to try marmalade next.

I originally purchased this to thicken and emulsify my own DIY Aloe Vera hair and body cream but as it only requires a maximum of 1%, I also used it to thicken my Jamaican oxtail stew. The xantham gum is miles much better than cornflour (which can get lumpy); this doesn’t at all as it’s very very fine. I would highly recommend it