How to Make Dr Bobby Price Sea Moss Gel (Ratios, Food Safety, Storage)

Sea moss (often Chondrus crispus on Dr Bobby Price’s site) is a red seaweed rich in soluble fibers that hydrate and gel in water. The quality of your gel depends on clean prep, the water‑to‑sea‑moss ratio, and enough blend time to fully disperse the hydrated fibers. This guide emphasizes food safety and repeatability so your jar sets the same way every time.

• Large bowl and colander

• Clean kitchen shears (optional for snipping long fronds)

• High‑speed blender (or a standard blender with extra time)

• Filtered water (or boiled‑then‑cooled tap water)

• Glass jars with tight‑sealing lids (pint or half‑pint)

• Labeling tape/marker; optional silicone ice‑cube trays for freezing

• Optional: food‑safe gloves, fine‑mesh strainer

• Dried Irish sea moss (Chondrus crispus): 30 g (about 1 loosely packed cup of chopped pieces)

• Filtered water for soaking: enough to submerge by 2–3 inches, change at least once

• Filtered water for blending: 300–360 g (see ratios below)

• Optional (for soaking only): ½ lime or splash of vinegar to help with aroma (discard soak water)

• Optional (for savory uses): pinch of salt in the final gel

1) Sort & first rinse (5 minutes).
Pick through the dried sea moss to remove visible debris. Rinse under cool running water, massaging the fronds to lift sand and salt. A colander inside a large bowl makes this tidy.

2) Soak (20–30 minutes, change water once).
Add enough cool water to cover by 2–3 inches. Optional: add ½ lime (or a splash of vinegar) to the soak to tame ocean aroma. After 10–15 minutes, pour off the water, rinse, and refresh with clean cool water for the remainder of the soak. The fronds will plump and lighten.

3) Final rinse (2 minutes).
Drain and give the sea moss a thorough rinse. You shouldn’t feel grit.

4) Blend (2–4 minutes).
Add 30 g rinsed sea moss to your blender with 300–360 g filtered water (1:10–1:12). Blend on high until completely smooth—no visible threads. It’s normal for the mixture to feel slightly warm from friction; that helps hydration. If your blender struggles, stop and scrape down the sides and resume.

5) Jar & chill (12–24 hours).
Pour into clean jars, leaving ½ inch headspace. Allow to cool with lids ajar for 10–15 minutes, then seal. Label with date, ratio, and batch. Refrigerate at least 12 hours—most gels reach full set by 24 hours.

6) Adjust next batch (ongoing).
Too firm? Blend in a splash of filtered water, or next time use 1:12–1:14. Too loose? Target 1:8–1:9 next time and blend a tad longer.

• Fridge life: Aim to use within 5–7 days. Always use clean utensils—no double‑dipping.

• Freezer: Portion into silicone trays (1–2 Tbsp each). Once frozen, pop cubes into a freezer bag. Best quality for 2–3 months. Thaw in the refrigerator, not on the counter.

• Signs to discard: Off‑odors (sour, fishy), visible mold, or separation with unpleasant aroma or color. When in doubt, toss it.

• No home canning: Most homemade sea moss gels are not shelf‑stable. Don’t attempt room‑temperature storage unless using a validated, acidified recipe with tested pH ≤ 4.6.

• Allergy note: Seaweeds are foods; however, if you have thyroid concerns or are iodine‑sensitive, consult a professional before regular use.

At 1:10, 30 g dried sea moss + 300 g water yields about 330–360 g of gel (11–13 oz) after blending and chilling. Scaling up:

• 56 g (≈ 2 oz) dried → ~ 560–670 g gel (≈ 20–24 oz)

• 100 g dried → ~ 1,000–1,200 g gel (≈ 34–42 oz)

If a 2 oz pouch costs, say, $24, your gel costs about $1.00–$1.20 per 1 oz portion before flavorings—often cheaper than capsules per “serving.”

A neutral base gel is the most versatile. Add flavors at serving time so your master jar stays clean:

• Smoothies: 1–2 Tbsp per 12–16 oz smoothie; pairs well with mango, pineapple, banana, berry blends, yogurt, or protein shakes.

• Oatmeal / overnight oats: Stir in 1 Tbsp near the end (heat can thin the gel a little—totally fine).

• Soups & sauces: Whisk 1–2 Tbsp into warm tomato soup, curry, or gravy for body. Add near the end to prevent over‑thinning.

• Chia pudding / dairy‑free desserts: Combine 1–2 Tbsp with almond milk, chia, and a touch of maple.

• Topical: Some users apply plain gel to skin/hair. Patch‑test first; keep a separate jar for cosmetic use.

Tastes too “oceany.”
Change the soak water once; use filtered water; blend a minute longer; flavor when serving (citrus or fresh fruit). A lightly briny note is normal—strong fishy or sour smells mean discard and start fresh.

Gritty mouthfeel.
Not enough rinse or blend time. Rinse more thoroughly and blend longer. Consider snipping long fronds before blending.

Separates in the jar.
Under‑hydration or under‑blending. Warm your blending water slightly and blend to a silky, uniform texture. Give the jar a gentle stir after the first hour of chilling if separation appears early.

Too firm to scoop.
Either the ratio is thick or you chilled at a cold spot in the fridge. Whisk in 1–2 Tbsp filtered water per cup of gel. Next batch: use 1:12–1:14.

Too thin / won’t set.
Use 1:8–1:9 and ensure a full blend. Verify you used Chondrus and not a different product with different set strength. Chilling a full 24 hours helps.

Blender overheats / stalls.
Work in smaller batches or start with warmer blending water (not hot). Scrape down sides and pulse.

Cloudy, slimy, or foamy gel.
Some foam is normal after blending. Sliminess or off‑odors suggest contamination—discard and sanitize tools.

Do

• Weigh your ingredients at least once to learn your favorite ratio.

• Use filtered water and clean tools.

• Label every jar with date + ratio.

• Freeze extra gel in small portions.

Don’t

• Guess your ratio every time—consistency suffers.

• Store on the counter or attempt home‑canning without a validated recipe.

• Double‑dip or scoop with a wet spoon.

• Ignore odd smells or mold— discard immediately.

Is Irish moss different from other sea moss?
“Irish moss” typically refers to Chondrus crispus. Many products labeled simply “sea moss” use Gracilaria. Both can form gels, but textures and iodine ranges can differ. Check labels.

Can I cook gel?
Yes. Add near the end of cooking and whisk to distribute evenly. Heat will loosen the gel slightly.

What’s the best time to take it?
Whenever it fits your meals. Many people add it to a morning smoothie. If you have thyroid or iodine considerations, seek medical advice before use.

How much should I take?
Start with 1–2 tsp (5–10 mL) daily and observe for a week. More isn’t necessarily better.

How long does it last in the fridge?
For homemade, plan on 5–7 days. Freeze any extra on day 3–4 if you won’t finish it.

Can I use tap water?
Yes, but filtered is preferred. If using tap, consider boiling and cooling first.

Can I use flavored water or juices?
For the base gel, stick to plain water to minimize contamination. Flavor by the serving instead (smoothies, sauces).

Can I add sweetener to the whole batch?
It’s safer to sweeten per serving. Sugar can change microbial growth dynamics and shorten fridge life.