Oreo Pudding and Soymilk

[dfchelbay]

Not sure where to post this thread, so I'm calling on all you moms and cooks out there. I bought a box of Jello Oreo Pudding (instant) today to make. All the directions say is add 2 cups milk, stir and refrigerate. Well, many hours later, it hasn't set. It's just a thick liquid, with pieces of Oreo in it. It tastes great, but it never did set like pudding should.

My questions is, can soymilk not be used to make pudding. I'm a pretty good cook and have never had this happen. We switched to soy milk about a year ago, and that's all I can think that the problem could be.

Anyone have any answers to this????

[princessmom29]

It's the soy milk. It doesn't react the same way with the ingersients in the pudding mix b/c soy portien and milk protiens are on a molceular level. Same reason you cannot cook certain things with soymilk. Also why someone with a milk allergy can have soymilk.

[Alesia]

Soymilk does not work as a direct relacement for cow's milk. It's a totally different thing. There are some things it will work for. The best way to tell if it will work is to imagine what would happen if you replaced the milk in a recipe with water.

[allyphoe]

Originally Posted by dfchelbay

can soymilk not be used to make pudding.

Yes, soy milk can't be used to make instant pudding. I believe some of the difference is fat content - whole cow's milk will make pudding that sets firmer than skim. Soy / rice / almond milk will make pudding that never sets at all.

Coconut milk sets up great, though. When I was dairy-free due to DD's allergies, I subbed coconut milk for cow's milk for pudding all the time. Very rich and high in fat, but tasty. Vanilla pudding mix + coconut milk + drained canned mandarin oranges + drained crushed pineapple + sliced bananas = tropical bliss. Chocolate pudding mix + coconut milk + a dash of almond extract = Almond Joy.

[bumbershoot]

Originally Posted by princessmom29

Also why someone with a milk allergy can have soymilk.

Actually many people with dairy allergies are also allergic to soymilk.


OP, I don't know if soymilk would work, but have you ever actually made pudding from scratch? Deeeeelish! (and miraculous, as this bunch of ingredients that seems nonsensical all of a sudden, in the last minute, becomes PUDDING, I crack up at that point every time i make it!) I do use cow milk for it, and don't know if the soymilk would work, but it would be worth a try. I use the recipe from my Betty Crocker cookbook.

[sweetmonkey]

Originally Posted by allyphoe

Yes, soy milk can't be used to make instant pudding. I believe some of the difference is fat content - whole cow's milk will make pudding that sets firmer than skim. Soy / rice / almond milk will make pudding that never sets at all.

Coconut milk sets up great, though. When I was dairy-free due to DD's allergies, I subbed coconut milk for cow's milk for pudding all the time. Very rich and high in fat, but tasty. Vanilla pudding mix + coconut milk + drained canned mandarin oranges + drained crushed pineapple + sliced bananas = tropical bliss. Chocolate pudding mix + coconut milk + a dash of almond extract = Almond Joy.

We also use coconut milk for puddings and also ice creams! You can even use the instant pudding mixes thinner than normal and add fruit or whatever and then throw it in the freezer. Sets beautifully. And those recipes look great! Yum.

Oh, also, you can make pudding from Soy milk, but you have to use less milk for instant and it will only set a limited amount of time (starts weeping liquid if left overnight for example). Cooked pudding works best and it is really easy to make on the stove top *if* you can eat eggs. My DD was allergic to milk and eggs so we used the instant or cooked pudding on the stovetop thickened with cornstarch instead. There are several recipes for vegan or dairy free pastry cream that are wonderful, if you are inclined to branch out.