Step 1: Bloom the Agar-Agar

1. In a medium-sized saucepan, pour in the 2 cups of cold water.

2. Sprinkle the 2 teaspoons of agar-agar powder evenly over the surface of the water.

3. Let it sit for 5-10 minutes without stirring. This step, known as “blooming,” allows the agar-agar to soften and absorb the water, which is essential for preventing clumps when you heat it. You’ll see the powder become hydrated and slightly translucent.

Step 2: Dissolve the Sugar and Agar-Agar

1. Place the saucepan on the stove over medium heat.

2. Begin whisking continuously. As the water heats up, the bloomed agar-agar will start to dissolve.

3. Once the mixture is warm (but not yet simmering), pour in the sugar. Continue to whisk until both the sugar and the agar-agar are completely dissolved. The liquid should look clear, not grainy. Scrape the bottom and sides of the pan with your whisk to ensure no granules are stuck.

Step 3: The Crucial Simmer

1. Bring the mixture to a gentle simmer. This is the activation step for the agar-agar. It needs to reach a temperature of about 185-195°F (85-90°C) to fully activate its gelling properties.

2. Let it simmer gently for 2 full minutes, still whisking occasionally. Do not let it come to a hard, rolling boil. A steady, gentle simmer is all you need. If you skip this step or don’t heat it long enough, your jello may not set properly.

Step 4: Incorporate the Milk and Flavoring

1. Turn the heat down to low. Slowly pour the 2 cups of milk into the saucepan, whisking constantly to combine everything smoothly.

2. Heat the mixture gently for another minute until it is uniformly hot, but do not let it boil after adding the milk, as this can cause the milk to curdle or separate.

3. Remove the saucepan from the heat completely.

4. Stir in the almond extract. Start with 1.5 teaspoons, stir, and if you have a clean spoon, you can taste the liquid to see if you’d like it more intensely almond-flavored before adding more.

Step 5: Strain and Chill

1. Position a fine-mesh sieve over a heat-proof 8×8 inch glass or ceramic dish (a loaf pan also works well).

2. Carefully pour the hot liquid mixture through the sieve into the dish. This is a professional touch that guarantees an ultra-silky final product by catching any tiny, undissolved bits of agar-agar or milk solids.

3. Let the dish cool on the countertop for about 20-30 minutes, or until it is no longer steaming.

4. Once cooled to near room temperature, carefully cover the dish with plastic wrap (try not to let the wrap touch the surface of the liquid) and transfer it to the refrigerator.

5. Chill for at least 4 hours, or until completely firm. Overnight is even better. Unlike gelatin, agar-agar will begin to set at room temperature, but chilling makes it firm, cold, and refreshing.

Step 6: Cut and Serve

1. Once fully chilled and firm, run a thin knife around the edges of the dish to loosen the jello.

2. You can either cut the jello directly in the dish into cubes or diamonds, or you can carefully invert the entire block onto a clean cutting board and then slice it.

3. Serve immediately with your favorite toppings.