Are you a fan of instant pudding but want to make it with almond milk instead of dairy milk?
While almond milk can be a great alternative for those who are lactose intolerant or vegan, it can sometimes result in a thinner pudding consistency.
But don’t worry, there are ways to thicken your instant pudding made with almond milk!
In this article, we’ll explore some tips and tricks to help you achieve the perfect texture for your almond milk pudding.
So, let’s dive in and learn how to thicken instant pudding made with almond milk!
How To Thicken Instant Pudding Made With Almond Milk?
The first thing to keep in mind when making instant pudding with almond milk is that it may have a different consistency compared to pudding made with dairy milk. This is because almond milk has a lower fat content and different proteins than dairy milk, which can affect the thickening process.
If your instant pudding made with almond milk is too thin, there are a few things you can do to thicken it up. First, make sure the pudding mix is fully dissolved and mixed together. If it still hasn’t thickened, try adding more starch to the mixture.
Cornstarch is a common thickening agent used in pudding recipes. To use cornstarch to thicken your almond milk pudding, mix a small amount of cornstarch with water until it forms a paste. Then, add the paste to the pudding mixture and heat it over medium heat until it thickens.
Another option is to add another packet or partial packet of instant pudding mix to the mixture. This will increase the ratio of starches and thickening agents to liquid, which should thicken it to the right consistency.
It’s important to note that different starches have different thickening power, so you may need to use more of one than another for the same thickening effects. Also, be sure to heat the starch to the point of gelatinization, which differs based on the type of starch.
Why Does Almond Milk Result In Thinner Pudding?
Almond milk has a lower fat content and different proteins than dairy milk, which can affect the thickening process of instant pudding. Fat is a key factor in the thickening process, as it helps to create a creamy texture. Since almond milk has less fat than dairy milk, it may result in a thinner pudding.
Moreover, the proteins in almond milk are different from those in dairy milk. Dairy milk contains casein protein, which can help to thicken pudding. Almond milk, on the other hand, contains plant-based proteins that do not have the same thickening properties.
Additionally, some brands of almond milk may contain additives or thickeners that can affect the consistency of the pudding. It is important to choose a refrigerated unsweetened almond milk with minimal additives for the best results.
Use Cornstarch To Thicken Almond Milk Pudding
Cornstarch is a popular and effective thickening agent for almond milk pudding. However, it’s important to use it sparingly, as it can thicken liquids quickly due to its high thickening power. Almond milk requires more cornstarch than regular milk to achieve the desired thickness, as it lacks saturated fat to bind to.
To use cornstarch to thicken your almond milk pudding, begin by heating the almond milk over low heat. In a separate container, mix a small amount of cornstarch with water to create a slurry. Drizzle the slurry over the heated almond milk and whisk until smooth. Cook the mixture over medium heat until it thickens, stirring constantly.
It’s important to note that cornstarch has a neutral flavor and won’t affect the taste of your pudding. However, if you desire a thicker pudding, you may add more cornstarch gradually until you reach the desired consistency.
You may also use cornstarch in combination with instant pudding mix to thicken your almond milk pudding. Follow the package instructions for the instant pudding mix, but substitute all non-dairy milk with almond milk. If you still desire a thicker pudding, gradually add cornstarch until you reach the desired consistency.
It’s important to remember that different starches have different thickening power, so you may need to use more or less of one starch than another for the same thickening effect. Additionally, be sure to whisk or use a hand mixer to incorporate all ingredients thoroughly for optimal thickness.
Add More Pudding Mix To Achieve Desired Consistency
If you find that your instant pudding made with almond milk is still too thin even after adding more starch, another option is to add more pudding mix. This will increase the amount of thickening agents in the mixture, which should help achieve the desired consistency.
To add more pudding mix, simply sprinkle in another packet or partial packet of instant pudding mix into the mixture and whisk it in until it’s fully incorporated. Keep in mind that adding more pudding mix may also affect the flavor and sweetness of the pudding, so you may need to adjust other ingredients accordingly.
It’s important to note that adding too much pudding mix can also cause the pudding to become too thick and gummy. So, it’s best to add small amounts at a time and test the consistency before adding more.
Chill Your Pudding In The Fridge For A Thicker Texture
Once you’ve added your thickening agent and heated the mixture, it’s time to chill the pudding in the fridge. This is an important step for achieving a thicker texture.
Refrigerating the pudding allows the starches to fully set and thicken the mixture. It also allows the flavors to meld together and develop a richer taste.
To ensure your pudding sets up properly, make sure to refrigerate it for at least an hour. If you want an even thicker texture, you can refrigerate it for longer.
It’s important to note that almond milk pudding may not set up as firmly as dairy milk pudding, even with the addition of thickening agents. However, chilling it in the fridge can help achieve a more desirable texture.
Experiment With Different Brands Of Almond Milk For Better Results
When it comes to making instant pudding with almond milk, the brand of almond milk you use can also affect the consistency and overall success of your pudding. As mentioned earlier, most major-label almond milks are mostly water, sugar, carrageenan, sunflower lecithin, and natural flavors, which may not provide the same thickening properties as dairy milk.
If you’re looking for a thicker consistency in your almond milk pudding, it may be worth experimenting with different brands of almond milk. In a survey conducted by a popular food blog, Silk was voted as the most popular go-to brand for almond milk, with Simply Almond Milk and Blue Diamond Almond Breeze following closely behind.
However, it’s important to note that each brand may have its own unique properties that can affect the thickening process. For example, homemade almond milk made with organic almonds and spring water may provide a thicker consistency than store-bought almond milk.
Another option is to try specialty brands like Better Than Milk, which makes organic plant-based milks without gluten, soy, sulfites, artificial flavors, carrageenan, or cholesterol. They offer almond milk in both sweetened and unsweetened varieties.
Ultimately, the key is to experiment with different brands and find the one that works best for your specific recipe and preferences. Keep in mind that different brands may have different fat contents and protein levels that can affect the thickening process.
Try Using Xanthan Gum To Thicken Your Pudding
Xanthan gum is another option for thickening your almond milk pudding. It is a popular thickening agent used in many commercial food products and is known for its ability to thicken without being heated. Xanthan gum is also gluten-free, making it a great option for those with dietary restrictions.
To use xanthan gum to thicken your pudding, start by whisking together the pudding mix and almond milk until smooth. Then, sprinkle the xanthan gum over the mixture and whisk vigorously until it is fully incorporated. The xanthan gum will thicken the pudding instantly, so be careful not to add too much.
The amount of xanthan gum needed will depend on how thick you want your pudding to be. A ratio of 0.1% to 0.3% works best for thin sauces, while a ratio of 0.3% to 1% is commonly used for thicker sauces. For a 200ml serving of pudding, start with 1/2 tsp (1 gram) of xanthan gum and adjust as needed.
It’s important to note that adding too much xanthan gum can negatively impact the texture and mouthfeel of your pudding, so be careful not to overdo it. Xanthan gum has also been reported to cause stomach cramps in rare cases, so if you are sensitive to it, you may want to try a different thickening agent.