Can i use this type of carragenan to make jello? i want a firm jello but not sure if the "kappa" type will make it too firm? any suggestions?

Yes, you can use this to make "jello". It will not be too firm unless you use too high of a ratio. We suggest you start at 1% of the total weight of the liquid in your recipe. This means, if you are using 100g of liquid you would need 1g of Carrageenan Kappa. If that is too firm for your liking you can use a lower percentage. The lowest percentage we have found to work is around 0.4%.

Is this available in a larger size because my recipes call for 2 tablespoons so, only 2 uses per package/$5 per recipe?

We also sell our Kappa in a 400g size on Amazon.

Can I use this to thicken soy milk for a pasta sauce served warm?

Kappa Carrageenan has to hydrate at 180F so if your soy milk won't be that hot then it would not work. Lambda Carrageenan is a better product for thickening soy milk, and that is not available on Amazon.

Can I use this to thicken raw almond milk?

I would think so. You would need to heat it to set. It would thicken then set firm when cool. I use it to make vegan cheese with homemade almond milk.

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