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Why doesn't Jell-O pudding set with soy milk?

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Milk has proteins called caseins and butter fats called phospholipids. the structure of these proteins and fats can create large structures with pockets that can hold other substances. read more

In pudding, this is combines with the starch in the pudding mix that is strong enough to hold the other pudding ingredients and water. Its the same reason you can create whip cream, because even without the starches you can make pockets strong enough to trap air. read more

Here's something better than instant pudding, and it even works with fruit juice (leave out the cocoa and vanilla for fruit flavored pudding/gel): Microwave chocolate pudding I haven't tried it with soy or almond milk, but it should work. read more

1. Heat soy milk to about 160 to 170. Just under boiling is fine. 2. Follow directions on back of box. You should see your pudding start to thicken as soon as you add in the powder. I used Jello Sugar and fat free chocolate pudding mix and pistachio pudding mix. read more

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