K.H.
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I am so confused...Why do you need to adjust the cornstarch?
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I'm no newb in the kitchen, but I'm a newb with cornstarch ::blush::. I know, I know, how do I make gravies and roux? I use flour and I avoid recipes that call for cornstarch.
However, there are several lactose-free and dairy-free and vegan recipes that don't rely on animal milk or gelatin (an animal by-product) that require it that my lactose-intolerant daughter is asking for.
One thing she's been begging me to make is a vanilla version of her chocolate soymilk pudding. I do follow that recipe pretty closely since I only recently started making it, but I'm not confident enough with cornstarch yet to adjust the recipe. It calls for regular soymilk plus the cornstarch plus cocoa powder. I need to eliminate the cocoa powder. [edited: I use Very Vanilla flavor of soymilk]
How do I adjust the recipe? Do I reduce the soymilk? Or increase the cornstarch? Something I'm not thinking of?
Dairy Free Chocolate Pudding
Allrecipes.com
adjusted for 4 servings
1/4 cup and 2 tablespoons cornstarch
1/4 cup water
3 cups soy milk
1/2 teaspoon vanilla extract
1/2 cup white sugar
1/2 cup unsweetened cocoa powder
In small bowl, combine cornstarch and water to form a paste.
In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.
*Notes: combine dry ingredients first, then whisk into wet ingredients.
RunningMom: That's the thing, I don't know if I have to adjust the cornstarch because I'm removing the cocoa powder to make it vanilla flavored pudding, not chocolate. :-) I'm a cornstarch virgin.
Thank you Veronica! That helps me out A LOT.
I am so confused...Why do you need to adjust the cornstarch?
I just made the pudding based on this recipe, but used chocolate almond milk, cornstarch and water -- nothing else. Thickened up just fine.
2 cups nondairy milk of your choice (So Delicious Coconut Milk Beverage and almond milk)
2 1/2 to 3 tbsp. cornstarch
3 1/2 tsp. pure vanilla extract
1 tbsp. sugar or more to taste
Heat 1 1/2 cups of the coconut milk in a small pot or saucepan over medium heat.
Whisk the remaining 1/2 cup of coconut milk with cornstarch separately in a small bowl, adding the milk to the cornstarch. (This makes it easier to mix.)
Add the sugar to the milk and pour in the remaining 1/2 cup of milk. Whisk the milk until thickened and comes to a boil, about 4 minutes.
The cornstarch is used as a thickener it doesn't have anything to do with the flavor. If you want to make it vanilla take out the cocoa, you might have to add more vanilla to make more vanilla-y. And maybe just a little bit more cornstarch.
