Irish Moss Gel
Makes 1 cup of gel. Batches of any size can be made using the same 1:4 (by volume) ratio of seaweed to water. 2 cups of dry sea moss (1 oz) will make 1/2 gallon of gel. Increasing the ratio of seaweed to water will yield a thicker and darker gel.
Rinse ¼ cup (1/8 oz by weight) of dry Irish Moss by soaking it in plenty of warm water for a few minutes. Massage with your hand to remove any sand or shells and rinse again. It does not need to be fully re-hydrated at this point.
Steep the rinsed seaweed in 1 cup of boiling water for 5 minutes. Boil water, add seaweed, remove from heat and cover. The seaweed will immediately turn a light green color. Longer steeping times are fine, but not necessary.
Blend until the whole mix is smooth and slippery, and the seaweed is completely dissolved. If you can still see small flecks of whole seaweed, keep blending. This is best down when the seaweed is still warm, especially if you are using a low-speed blender.
Store in the fridge, or use as is. The mixture will thicken as it cools, and the color and consistency will change from creamy and opaque to translucent and gelatinous.
For topical use, the gel can be conveniently stored in a pump-top dispenser, empty lotion bottle, soap dispenser etc. Fill your container while the gel is still warm using a small funnel, or by using the pump-top dispenser to transfer from one container to another. The refrigerated gel will warm quickly in contact with your hand. Alternately, store in a glass jar and dispense with a clean utensil.
The gel is shelf stable in the fridge for at least 5-7 days, so we recommend making no more than you expect to use in a week. Eventually mold and bacteria can start to grow on the gel in the fridge. Your nose will tell you what you need to know. You can also make a larger batch and freeze it in smaller portions. The gel is “thermo-reversible,” meaning it is not harmed by freezing and thawing, even multiple times.