I failed again at making pudding. This time I used Soy Milk and my new baby whisk, but it’s still liquid nothing. I’m either using too large a container to let the pudding settle in or it wont work without real milk. (which are really the only requirements for pudding)
It tastes good, but it’s no fun drinking pudding out of a cup.
hmmmm I wonder how non-milk milks are so different from milk that they affect the outcome of a box of pudding? What is it in milk that makes the pudding congeal or what is it in the pudding that needs milk congeal?
I would say, do an experiment with a box of pudding, water, milk and non-milk. Have you drank it all already? You could try gently heating it on the stove to coax it into coagulation. Or yeah what Ceej suggested is probably the simplest and smartest thing to do for yummy non-milk pudding.
I have to admit I’m curious to know why it makes a difference what liquid you use. And not just because the box says so, but WHY? 
Yeah, its the Jello type. I just want some pudding skin singles. Is that too much to ask? I’ll check (Joe’s Toes?) next time.
I don’t think that the instant Jello pudding, which you just add milk and stir, forms a skin does it? For some reason, I think you have to get the stove top kind if you want a skin. The whole pudding skin singles thing sounds vaguely familiar…
Pudding skin singles was a Seinfeld*ism. And I think you’re right. I dont think instant jello makes the tough skin. You need the starchy kind, I believe.
Actually, I accidentally stumbled on either a piece to the puzzle (or a piece from a different puzzle) last night. I made hot cocoa by melting choc chips with milk and just stirring and stirring about 15-20 minutes (I also cooked it on medium so I woudn’t scorch or overcook anything; milk doesn’t like being brought to a boil).
And when it was left to its own devices as it was cooling, it formed a skin very quickly. Of course, the chips aren’t straight up chocolate…but there seems to something particularly special about milk. I couldn’t help but wonder what I needed to add to turn it into pudding.
I made banana pudding once from scratch and it turned out great but it was a little intense, that is the making of it. Somewhat more involved than, Add milk and stir.
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Ceej said,
January 17, 2007 @ 12:40 pm
I wonder if there is pudding which can be made with soy, rice, oat etc. milk. I assume your just buying the Jello stuff. Maybe look in Whole Foods or Joe’s Toes for some different pudding. Pudding is going to end up a liquid anyway, but I guess it’s all about the presentation, right?