Pectin versus Agar - can I sub one for the other???
Posted by heater_rae on Mar 16, 2008 · Member since Jul 2007 · 110 posts
I want to experiment more with the block cheeses from Uncheese Cookbook but agar is expensive around here. Can I use pectin instead? If so, should I use equal amounts or more pectin?
I'm not 100% sure. I used pectin to thicken and firm up some soy yogurt and it was wonderful, but I haven't done a lot of thickened veg cheeses.... please tell us how it turns out if you do decide to experiment!
i would say NO.
agar definitely has a quality that is different.
that said, you possibly could try making cheeses with pectin, but they probably won't get very firm, i think.