Mostly Harmless

Non-dairy pudding experiment goes horribly awry!

Operating under the hope that the pudding thickening process was not necessarily tied to the chemical interaction of the instant pudding mix with Real Actual Milk I attempted to make some vanilla pudding with a box of, you guessed it, vanilla pudding mix, and non-dairy (also vanilla) Almond Breeze.

The shaking process went pretty well, I thought, but alas, the pudding did not thicken, or even make a half-assed attempt to thicken. Bad pudding! Thicken I say! Thicken! (hmmm… reminds me that I have some left-over chicken…)

Operating under the new hope that some refrigeration might help things along I put some in the fridge and, ahem, drank the rest. Yes, random web visitor, the pudding is only slightly thicker than fake milk, which is, to say, not very damn thick at all. It is still pretty tasty though. If it were chock full of vitamins and protein it would make the best tasting protein shake ever, but it isn’t, so it doesn’t.

A few days of refrigeration have done nothing to improve the pudding’s non-pudding-like nature. I bet the freezer would do it, I could make pudding pops or something… but I suspect that I’ll just buy some Real Actual Milk, or Real Actual Pudding instead. I eat cheese all the time anyway… and ice cream… and chocolate. One could argue that I don’t do a good job of avoiding dairy products, but occasionally I do cut back (to zero).

Anywho, I think I’ll start the day with a nice glass of pudding and some re-heated, dead chicken. Yummy!