"Pedro Pereira" wrote:

The stabilizer looks like baking soda with something like amoniac (it smells
like it) 2 teaspoons ? I´m not sure of that... if someone knows, please tell
me ..

The stabilizer isn't strictly necessary, but it is baking soda. In the
DIY recipe I gave, I've tried variations using 1 tsp of baking soda,
but I didn't notice any particular difference. Other people use it and
swear by it. Best suggestion, try it both ways and see what works for
you.

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