Pudding and Protein Powder: What's the problem?

[Lost Dog]

Sugar Free Pudding. It says 3 cups cold milk. I tried 3 cups protein powder and water. It barely thickened up.

Why doesn't it work?

[RobLL]

My guess: the protein the pudding mix reacts on is the same one that cheese curds from. Whey protein is what is left after making cheese.

[spankdat]

RobLL is right. Pudding mix added to liquified cottage cheese, on the other hand, sets up really damn fast. Try this once... blend 1 1/2 cups cottage cheese in a blender with an equal amount of water, ending up with 3 cups of a creamy liquid you should pour into a bowl. Mix just enough water with the pudding mix in another bowl (small shaker bottle works best actually) to liquify it and stir it quickly into the cottage cheese. If you just dump the pudding powder into the liquified C.C. on it's own, it sets up so fast that all the powder won't get dissolved or mixed in and you'll end up with a bunch of powder lumps in your pudding.

[Lost Dog]

Thanks. I'll give that a shot.

[Mountain_marc]

Try this from Berardi's website. Works everytime!

Protein Pudding
Every once in a while, we all get a craving for some sugary junk food, but because of physique goals, or just plain old guilt, we end up putting off the craving. Putting it off, that is, until that mild craving turns into an all out, uncontrollable binge. What happens then? You end up enjoying your junk while you're eating it, but 30 seconds after you're done the guilt sets in. Then you end up torturing yourself for days on end for being weak.
Well my friends, torture yourselves no more, protein pudding's here to save the day. It's a great dessert after a low carb meal, or a good addition to your post workout nutrition. Get yourself some sugar free pudding, some Advanced Protein, and milk. The recipe is simple. Once you've got all the ingredients, throw 1 1/2 to 2 cups of milk, 1/2 a packet of the sugar free instant pudding mix, and 2 scoops of protein in a blender and mix it for about 2 minutes. Then, if you like it cold, throw it in the freezer for a half hour.
The most important part is that you make sure you get yourself a flavor of pudding that will taste good with the flavor of your protein powder. Obviously, chocolate goes great with chocolate, and vanilla goes great with vanilla. If you're into the pistachio flavor, it tastes good with vanilla protein. Also, it's important that you don't try to make protein pudding with the pudding that needs to be cooked; cooking will denature the protein.
[Editor's note: My personal favorite is vanilla Advanced Protein with butterscotch!]

[ko67]

Jello uses tetrasodium pyrophosphate & disodium phosphate as thickening agents. The thickening agent reacts with calcium to thicken it

Your whey protein lacks enough calcium to form the chemical bond.



Ahh, the wonders of modern food technology.

[Lost Dog]

Originally Posted by ko67

Jello uses tetrasodium pyrophosphate & disodium phosphate as thickening agents. The thickening agent reacts with calcium to thicken it

Your whey protein lacks enough calcium to form the chemical bond.



Ahh, the wonders of modern food technology.

Interesting...

I ended up freezing it in my kids' little popsickle molds. Tasty and highly recommended!

[gobbla]

try mixing pistacheo with chocolate PP. that's some good stuff right there.

ko> how the hell do you learn this stuff?!

[ko67]

Originally Posted by gobbla

try mixing pistacheo with chocolate PP. that's some good stuff right there.

ko> how the hell do you learn this stuff?!

I think somone asked this on another forum. If I remeber correctly, the pudding lists the thickening agent. I did a google search till I finally figured it out.

i'm a chef, so knowing how food works is important.

[gobbla]

Originally Posted by ko67

I think somone asked this on another forum. If I remeber correctly, the pudding lists the thickening agent. I did a google search till I finally figured it out.

i'm a chef, so knowing how food works is important.

excellent . you're Pat's love interest, yes? glad to have you around. looking foward to the recipe section contributions!

[cappuccino]

Well, I never buy pudding mix...this thread intrigued me. I now have butterscotch, chocolate, and cheesecake to experiment with.

[Lost Dog]

I made the cheesecake pudding pops, tonight. Tasty. Licking the spoon was satisfying, too.

[cappuccino]

I might bring some to my mother's b-day party tonight. NOt a cheat day and it includes bread, potatoes, cake

[defNOIZE]

I used ON Whey Protein and made a bunch of protein pudding, because it is awesome. I don't know if I didn't get it mixed up right or not the last time, but the foam from mixing the protein powder up first settled on top of the pudding and after 2 days in the fridge looked like a microbiology experiment gone wrong. I've been too disgusted to make any more since then.

[linza]

Just had to bump this thread to tell you guys about my newest favorite. I mix instant chocolate jell-o pudding mix with cottage cheese, water, ice and frozen strawberries. 5-10 minutes in the fridge or the freezer... Yummy!

It tastes almost like ice cream. And when cutting, it tastes even better

[LisaS]

tried this tonight with just cc, water & vanilla pudding. Should have read the thread again first to catch the "sets up really fast" part - no lumps though - I think I got it - but was a little more like wet cement than pudding texture. Maybe too much cc as well. I'm letting it chill now.

[Celly]

Hi..I found this site while searching for a recipe like this. I am curious why cottage cheese is seen as a better option than milk. Carb-wise and protein-wise the two appear relatively the same.

I did make some of this tonight with c. cheese...waiting for it to freeze.

[Celly]

Oh, my bad...read the carb count wrong on the c. cheese.

[jruck37]

What happens if you make the pudding... and then add the cottage cheese?