In a blender, combine the water and the algin. Blend until smooth. Refrigerate for 48 hours until the air that was whipped into the mixture dissipates and the algin rehydrates itself.

Algin absorbs water to make gels and thick solutions and can be found in ice creams and dry baking mixes. Blue-green algae, especially spirulina, are an important protein source. In areas where food ...