There is a chemical called tetrasodium pyrophosphate which reacts with the milk to thicken. As soy or other plant based "milk" do not contain the key dairy ingredients instant pudding will not gel when they are used. This chemical is also used in soaps and detergents.
No, it is not recommended to mix instant pudding with cook and serve pudding. Instant pudding is designed to be mixed with cold milk and sets quickly, while cook and serve pudding requires heating to thicken. Mixing the two types of pudding together may result in an inconsistent texture and flavor profile. It is best to follow the instructions on the packaging for each type of pudding for optimal results.
Yes, you can mix instant pudding with Cool Whip to create a creamy and delicious dessert.
Instant pudding typically takes about 5 minutes to set and thicken after mixing with milk.
Yes, you can cook instant pudding by mixing the pudding mix with milk and heating it on the stove. It typically takes about 5 minutes to prepare.
Supermarket
according to customer service at Royal,it has been discontinued.
Yes, lime juice can work in instant pudding, but it may alter the flavor and texture. The acidity of the lime juice can affect the thickening process, so it's best to use it in moderation. Adding too much can make the pudding runny, so consider adjusting the liquid ingredients accordingly. A small amount can enhance the flavor, especially in recipes like key lime pie pudding.
Milk is added to instant pudding primarily for texture, taste, and appearance. Milk gives the pudding a smoother feel, a richer taste, and a cloudier appearance.
Yes, you can make instant pudding using water instead of milk, but the texture and flavor may be different as milk adds richness and creaminess to the pudding.
You can get a Jell-O instant vanilla pudding mix on amazon for roughly $22. It includes 24 3.4 ounce boxes.
Yes, you can add warm milk to instant pudding, but it may affect the thickening process. Instant pudding is designed to set with cold milk, so using warm milk might result in a softer texture. If you prefer a warm pudding, consider making it with cold milk first and then gently heating it afterward.
Sometimes you can, but it is best to always stick to what the recipe calls for.