Wash the flakes several times with cold water in a sieve to remove any rocks or other impurities.

Allow the flakes to soak in a bowl of cold water for 1/2 an hour.

While the flakes are soaking, pour the milk into the top part of a double boiler and begin to warm it slowly.

Wrap the flakes in cheese clothe, tie it closed, and add it to the milk.

Bring the milk to a gentle boil, then simmer the mixture for a 1/2 to 1 hour, stirring occasionally and pushing the bundle of flakes against the edge of the pot to squeeze out the carrageenan.

Stir in your flavoring of choice while the milk is hot, but before the mixture gels. We recommend vanilla, cocoa powder, lemon zest, ginger, or really any flavor you enjoy.

Continue stirring and squeezing the Irish Moss bundle until the mixture reaches a noticeably thick consistency. The mixture will appear to shrink in volume due to evaporation and thickening.

When a gel-like texture is achieved, pour the mixture into separate dessert cups and allow to cool for at least an hour in the refrigerator.