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Ever Wondered What’s Actually in Soy Milk?

Ever Wondered What’s Actually in Soy Milk?


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It seems like health experts and nutritionists have been debating about dairy for years. Once people began to realize that there’s a more natural way to get your daily dose of calcium, milk was quickly forced under a microscope, exposing all its unhealthy, unnatural qualities. Turns out, it’s not as healthy as we thought.

In order to find a suitable milk replacement, dairy lovers have been seeking the next best (and healthiest) alternative. As a result, soy milk is flying off of the shelves.

If you’re debating on making the switch to soy milk, it’s important to be aware of its ingredients. If someone asked you what’s actually in soy milk, would you know the answer? You’re not alone if you don’t, but don’t worry we’re here to give you the 411 on soy milk.

First and foremost, soy milk is made from the liquid residue of cooked soybeans. Instead of pulling from multiple sources in our search to learn about ingredients, we thought it best to take one of the most well-known brands, Silk, and list the ingredients in their plain soy milk.

Silk Original Soy Milk includes filtered water, soybeans, cane sugar, Tricalcium Phosphate, Calcium Carbonate, vitamin A Palmitate, vitamin D2, vitamin B2 and B12, sea salt, natural flavor, and gellan gum.

As you can see, store-bought soy milk tends to contain more ingredients than it would standing alone. (This would literally be nothing but the residue of soy beans.) These “extra ingredients” are added to achieve a texture and taste similar to milk.

Overall, when you’re purchasing a pre-packaged brand, it’s a good idea to look at the ingredients. No matter what the product or brand may be, it’s better safe than sorry!


Will Boxed Pudding Set With Almond Milk?

Looking for a dairy-free version of boxed pudding, like Jell-O?

We aimed to make this a reality by experimenting with setting classic boxed pudding with almond milk. To get the best results, we tried both instant pudding and cooked pudding, using shelf-stable almond milk and refrigerated almond milk. Of the four versions, only one yielded creamy, perfect pudding.

To get great pudding using almond milk, you’ll need to choose Cook & Serve (not instant) pudding, and refrigerated (not shelf-stable) almond milk. The trick is to adapt the measurements and to be patient. We tested with vanilla-flavored pudding, but our method for almond-milk Jell-O pudding can be interchanged with other flavors. The recipe is below.

First, the failures: We started with shelf-stable unsweetened almond milk. Neither the instant, nor cooked puddings yielded a successful result. All were thin and runny, way too loose to be eaten as pudding.

Next, we turned to refrigerated unsweetened almond milk, with better results. The instant pudding still did not work. The box instructions called for a "soft set" of five minutes, but after setting for 5 minutes and some time in the refrigerator to coax it along, the pudding was loose and liquidy.

So if you want to make boxed pudding with almond milk, opt for Cook & Serve pudding and a perishable almond milk, which has fewer additives, and will yield a thicker texture. Here is our recipe:

To make Jell-O pudding with almond milk, whisk the Cook & Serve pudding mix into 2 cups of refrigerated unsweetened almond milk in a medium saucepan. Bring to a boil on medium heat, whisking constantly. Remove from heat and let sit untouched for at least 5 minutes. We found that if you mixed the pudding within that 5-minute window, it became lumpy, so it’s important to let it sit for the full 5 minutes. Serve warm or chilled.


Will Boxed Pudding Set With Almond Milk?

Looking for a dairy-free version of boxed pudding, like Jell-O?

We aimed to make this a reality by experimenting with setting classic boxed pudding with almond milk. To get the best results, we tried both instant pudding and cooked pudding, using shelf-stable almond milk and refrigerated almond milk. Of the four versions, only one yielded creamy, perfect pudding.

To get great pudding using almond milk, you’ll need to choose Cook & Serve (not instant) pudding, and refrigerated (not shelf-stable) almond milk. The trick is to adapt the measurements and to be patient. We tested with vanilla-flavored pudding, but our method for almond-milk Jell-O pudding can be interchanged with other flavors. The recipe is below.

First, the failures: We started with shelf-stable unsweetened almond milk. Neither the instant, nor cooked puddings yielded a successful result. All were thin and runny, way too loose to be eaten as pudding.

Next, we turned to refrigerated unsweetened almond milk, with better results. The instant pudding still did not work. The box instructions called for a "soft set" of five minutes, but after setting for 5 minutes and some time in the refrigerator to coax it along, the pudding was loose and liquidy.

So if you want to make boxed pudding with almond milk, opt for Cook & Serve pudding and a perishable almond milk, which has fewer additives, and will yield a thicker texture. Here is our recipe:

To make Jell-O pudding with almond milk, whisk the Cook & Serve pudding mix into 2 cups of refrigerated unsweetened almond milk in a medium saucepan. Bring to a boil on medium heat, whisking constantly. Remove from heat and let sit untouched for at least 5 minutes. We found that if you mixed the pudding within that 5-minute window, it became lumpy, so it’s important to let it sit for the full 5 minutes. Serve warm or chilled.


Will Boxed Pudding Set With Almond Milk?

Looking for a dairy-free version of boxed pudding, like Jell-O?

We aimed to make this a reality by experimenting with setting classic boxed pudding with almond milk. To get the best results, we tried both instant pudding and cooked pudding, using shelf-stable almond milk and refrigerated almond milk. Of the four versions, only one yielded creamy, perfect pudding.

To get great pudding using almond milk, you’ll need to choose Cook & Serve (not instant) pudding, and refrigerated (not shelf-stable) almond milk. The trick is to adapt the measurements and to be patient. We tested with vanilla-flavored pudding, but our method for almond-milk Jell-O pudding can be interchanged with other flavors. The recipe is below.

First, the failures: We started with shelf-stable unsweetened almond milk. Neither the instant, nor cooked puddings yielded a successful result. All were thin and runny, way too loose to be eaten as pudding.

Next, we turned to refrigerated unsweetened almond milk, with better results. The instant pudding still did not work. The box instructions called for a "soft set" of five minutes, but after setting for 5 minutes and some time in the refrigerator to coax it along, the pudding was loose and liquidy.

So if you want to make boxed pudding with almond milk, opt for Cook & Serve pudding and a perishable almond milk, which has fewer additives, and will yield a thicker texture. Here is our recipe:

To make Jell-O pudding with almond milk, whisk the Cook & Serve pudding mix into 2 cups of refrigerated unsweetened almond milk in a medium saucepan. Bring to a boil on medium heat, whisking constantly. Remove from heat and let sit untouched for at least 5 minutes. We found that if you mixed the pudding within that 5-minute window, it became lumpy, so it’s important to let it sit for the full 5 minutes. Serve warm or chilled.


Will Boxed Pudding Set With Almond Milk?

Looking for a dairy-free version of boxed pudding, like Jell-O?

We aimed to make this a reality by experimenting with setting classic boxed pudding with almond milk. To get the best results, we tried both instant pudding and cooked pudding, using shelf-stable almond milk and refrigerated almond milk. Of the four versions, only one yielded creamy, perfect pudding.

To get great pudding using almond milk, you’ll need to choose Cook & Serve (not instant) pudding, and refrigerated (not shelf-stable) almond milk. The trick is to adapt the measurements and to be patient. We tested with vanilla-flavored pudding, but our method for almond-milk Jell-O pudding can be interchanged with other flavors. The recipe is below.

First, the failures: We started with shelf-stable unsweetened almond milk. Neither the instant, nor cooked puddings yielded a successful result. All were thin and runny, way too loose to be eaten as pudding.

Next, we turned to refrigerated unsweetened almond milk, with better results. The instant pudding still did not work. The box instructions called for a "soft set" of five minutes, but after setting for 5 minutes and some time in the refrigerator to coax it along, the pudding was loose and liquidy.

So if you want to make boxed pudding with almond milk, opt for Cook & Serve pudding and a perishable almond milk, which has fewer additives, and will yield a thicker texture. Here is our recipe:

To make Jell-O pudding with almond milk, whisk the Cook & Serve pudding mix into 2 cups of refrigerated unsweetened almond milk in a medium saucepan. Bring to a boil on medium heat, whisking constantly. Remove from heat and let sit untouched for at least 5 minutes. We found that if you mixed the pudding within that 5-minute window, it became lumpy, so it’s important to let it sit for the full 5 minutes. Serve warm or chilled.


Will Boxed Pudding Set With Almond Milk?

Looking for a dairy-free version of boxed pudding, like Jell-O?

We aimed to make this a reality by experimenting with setting classic boxed pudding with almond milk. To get the best results, we tried both instant pudding and cooked pudding, using shelf-stable almond milk and refrigerated almond milk. Of the four versions, only one yielded creamy, perfect pudding.

To get great pudding using almond milk, you’ll need to choose Cook & Serve (not instant) pudding, and refrigerated (not shelf-stable) almond milk. The trick is to adapt the measurements and to be patient. We tested with vanilla-flavored pudding, but our method for almond-milk Jell-O pudding can be interchanged with other flavors. The recipe is below.

First, the failures: We started with shelf-stable unsweetened almond milk. Neither the instant, nor cooked puddings yielded a successful result. All were thin and runny, way too loose to be eaten as pudding.

Next, we turned to refrigerated unsweetened almond milk, with better results. The instant pudding still did not work. The box instructions called for a "soft set" of five minutes, but after setting for 5 minutes and some time in the refrigerator to coax it along, the pudding was loose and liquidy.

So if you want to make boxed pudding with almond milk, opt for Cook & Serve pudding and a perishable almond milk, which has fewer additives, and will yield a thicker texture. Here is our recipe:

To make Jell-O pudding with almond milk, whisk the Cook & Serve pudding mix into 2 cups of refrigerated unsweetened almond milk in a medium saucepan. Bring to a boil on medium heat, whisking constantly. Remove from heat and let sit untouched for at least 5 minutes. We found that if you mixed the pudding within that 5-minute window, it became lumpy, so it’s important to let it sit for the full 5 minutes. Serve warm or chilled.


Will Boxed Pudding Set With Almond Milk?

Looking for a dairy-free version of boxed pudding, like Jell-O?

We aimed to make this a reality by experimenting with setting classic boxed pudding with almond milk. To get the best results, we tried both instant pudding and cooked pudding, using shelf-stable almond milk and refrigerated almond milk. Of the four versions, only one yielded creamy, perfect pudding.

To get great pudding using almond milk, you’ll need to choose Cook & Serve (not instant) pudding, and refrigerated (not shelf-stable) almond milk. The trick is to adapt the measurements and to be patient. We tested with vanilla-flavored pudding, but our method for almond-milk Jell-O pudding can be interchanged with other flavors. The recipe is below.

First, the failures: We started with shelf-stable unsweetened almond milk. Neither the instant, nor cooked puddings yielded a successful result. All were thin and runny, way too loose to be eaten as pudding.

Next, we turned to refrigerated unsweetened almond milk, with better results. The instant pudding still did not work. The box instructions called for a "soft set" of five minutes, but after setting for 5 minutes and some time in the refrigerator to coax it along, the pudding was loose and liquidy.

So if you want to make boxed pudding with almond milk, opt for Cook & Serve pudding and a perishable almond milk, which has fewer additives, and will yield a thicker texture. Here is our recipe:

To make Jell-O pudding with almond milk, whisk the Cook & Serve pudding mix into 2 cups of refrigerated unsweetened almond milk in a medium saucepan. Bring to a boil on medium heat, whisking constantly. Remove from heat and let sit untouched for at least 5 minutes. We found that if you mixed the pudding within that 5-minute window, it became lumpy, so it’s important to let it sit for the full 5 minutes. Serve warm or chilled.


Will Boxed Pudding Set With Almond Milk?

Looking for a dairy-free version of boxed pudding, like Jell-O?

We aimed to make this a reality by experimenting with setting classic boxed pudding with almond milk. To get the best results, we tried both instant pudding and cooked pudding, using shelf-stable almond milk and refrigerated almond milk. Of the four versions, only one yielded creamy, perfect pudding.

To get great pudding using almond milk, you’ll need to choose Cook & Serve (not instant) pudding, and refrigerated (not shelf-stable) almond milk. The trick is to adapt the measurements and to be patient. We tested with vanilla-flavored pudding, but our method for almond-milk Jell-O pudding can be interchanged with other flavors. The recipe is below.

First, the failures: We started with shelf-stable unsweetened almond milk. Neither the instant, nor cooked puddings yielded a successful result. All were thin and runny, way too loose to be eaten as pudding.

Next, we turned to refrigerated unsweetened almond milk, with better results. The instant pudding still did not work. The box instructions called for a "soft set" of five minutes, but after setting for 5 minutes and some time in the refrigerator to coax it along, the pudding was loose and liquidy.

So if you want to make boxed pudding with almond milk, opt for Cook & Serve pudding and a perishable almond milk, which has fewer additives, and will yield a thicker texture. Here is our recipe:

To make Jell-O pudding with almond milk, whisk the Cook & Serve pudding mix into 2 cups of refrigerated unsweetened almond milk in a medium saucepan. Bring to a boil on medium heat, whisking constantly. Remove from heat and let sit untouched for at least 5 minutes. We found that if you mixed the pudding within that 5-minute window, it became lumpy, so it’s important to let it sit for the full 5 minutes. Serve warm or chilled.


Will Boxed Pudding Set With Almond Milk?

Looking for a dairy-free version of boxed pudding, like Jell-O?

We aimed to make this a reality by experimenting with setting classic boxed pudding with almond milk. To get the best results, we tried both instant pudding and cooked pudding, using shelf-stable almond milk and refrigerated almond milk. Of the four versions, only one yielded creamy, perfect pudding.

To get great pudding using almond milk, you’ll need to choose Cook & Serve (not instant) pudding, and refrigerated (not shelf-stable) almond milk. The trick is to adapt the measurements and to be patient. We tested with vanilla-flavored pudding, but our method for almond-milk Jell-O pudding can be interchanged with other flavors. The recipe is below.

First, the failures: We started with shelf-stable unsweetened almond milk. Neither the instant, nor cooked puddings yielded a successful result. All were thin and runny, way too loose to be eaten as pudding.

Next, we turned to refrigerated unsweetened almond milk, with better results. The instant pudding still did not work. The box instructions called for a "soft set" of five minutes, but after setting for 5 minutes and some time in the refrigerator to coax it along, the pudding was loose and liquidy.

So if you want to make boxed pudding with almond milk, opt for Cook & Serve pudding and a perishable almond milk, which has fewer additives, and will yield a thicker texture. Here is our recipe:

To make Jell-O pudding with almond milk, whisk the Cook & Serve pudding mix into 2 cups of refrigerated unsweetened almond milk in a medium saucepan. Bring to a boil on medium heat, whisking constantly. Remove from heat and let sit untouched for at least 5 minutes. We found that if you mixed the pudding within that 5-minute window, it became lumpy, so it’s important to let it sit for the full 5 minutes. Serve warm or chilled.


Will Boxed Pudding Set With Almond Milk?

Looking for a dairy-free version of boxed pudding, like Jell-O?

We aimed to make this a reality by experimenting with setting classic boxed pudding with almond milk. To get the best results, we tried both instant pudding and cooked pudding, using shelf-stable almond milk and refrigerated almond milk. Of the four versions, only one yielded creamy, perfect pudding.

To get great pudding using almond milk, you’ll need to choose Cook & Serve (not instant) pudding, and refrigerated (not shelf-stable) almond milk. The trick is to adapt the measurements and to be patient. We tested with vanilla-flavored pudding, but our method for almond-milk Jell-O pudding can be interchanged with other flavors. The recipe is below.

First, the failures: We started with shelf-stable unsweetened almond milk. Neither the instant, nor cooked puddings yielded a successful result. All were thin and runny, way too loose to be eaten as pudding.

Next, we turned to refrigerated unsweetened almond milk, with better results. The instant pudding still did not work. The box instructions called for a "soft set" of five minutes, but after setting for 5 minutes and some time in the refrigerator to coax it along, the pudding was loose and liquidy.

So if you want to make boxed pudding with almond milk, opt for Cook & Serve pudding and a perishable almond milk, which has fewer additives, and will yield a thicker texture. Here is our recipe:

To make Jell-O pudding with almond milk, whisk the Cook & Serve pudding mix into 2 cups of refrigerated unsweetened almond milk in a medium saucepan. Bring to a boil on medium heat, whisking constantly. Remove from heat and let sit untouched for at least 5 minutes. We found that if you mixed the pudding within that 5-minute window, it became lumpy, so it’s important to let it sit for the full 5 minutes. Serve warm or chilled.


Will Boxed Pudding Set With Almond Milk?

Looking for a dairy-free version of boxed pudding, like Jell-O?

We aimed to make this a reality by experimenting with setting classic boxed pudding with almond milk. To get the best results, we tried both instant pudding and cooked pudding, using shelf-stable almond milk and refrigerated almond milk. Of the four versions, only one yielded creamy, perfect pudding.

To get great pudding using almond milk, you’ll need to choose Cook & Serve (not instant) pudding, and refrigerated (not shelf-stable) almond milk. The trick is to adapt the measurements and to be patient. We tested with vanilla-flavored pudding, but our method for almond-milk Jell-O pudding can be interchanged with other flavors. The recipe is below.

First, the failures: We started with shelf-stable unsweetened almond milk. Neither the instant, nor cooked puddings yielded a successful result. All were thin and runny, way too loose to be eaten as pudding.

Next, we turned to refrigerated unsweetened almond milk, with better results. The instant pudding still did not work. The box instructions called for a "soft set" of five minutes, but after setting for 5 minutes and some time in the refrigerator to coax it along, the pudding was loose and liquidy.

So if you want to make boxed pudding with almond milk, opt for Cook & Serve pudding and a perishable almond milk, which has fewer additives, and will yield a thicker texture. Here is our recipe:

To make Jell-O pudding with almond milk, whisk the Cook & Serve pudding mix into 2 cups of refrigerated unsweetened almond milk in a medium saucepan. Bring to a boil on medium heat, whisking constantly. Remove from heat and let sit untouched for at least 5 minutes. We found that if you mixed the pudding within that 5-minute window, it became lumpy, so it’s important to let it sit for the full 5 minutes. Serve warm or chilled.


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