Even a seasoned cook can have a failure from time to time. In fact, just the other day we were craving some pudding. We have recently switched the majority of our milk consumption to soy milk. It never occurred to us that this would turn problematic when attempting to make a batch of instant pudding. I guess we were craving a little snack and thought pudding would be just the perfect remedy. So, we pulled some instant pudding mix out of the pantry, added the soy milk, and whisked away. We put the pudding into the fridge and waited patiently for our pudding to set. What happened next was actually quite funny.
After about an hour had passed, we headed to the fridge. We were so excited to have some pudding. You know that feeling you get when you are excited to eat something, nothing else will do. We had that feeling, and our hearts were set on pudding. Nothing else would do! Well, guess what? You cannot make instant pudding with soy milk. I’ll spare you all the biological reasons why it doesn’t work. Let’s just say there is something in the milk proteins that you need to make the pudding thicken. Soy milk doesn’t have it. All that we were left with was four bowls of pudding soup. Case closed. The soy milk instant pudding was an epic fail!!!!