SC - creations and creativity

[John and Barbara Enloe]

Try adding a gelatin additive to the mix to give extra gelling power.  BTW, have
you tried using almond milk instead?

Brenna of Lyonsbane

Seton1355 at aol.com wrote:

> Perhaps some good gentle could answer this question for me:
>
> I cannot have dairy products and so have taken to using Rice milk (milk
> substitute from the health food store) in place of milk when I cook.  It does
> not "set up" just like milk does though.  When I make a pudding, it's too thin
> and only sets up  to the  "really thick milk" stage.  Anyway, what I wanted to
> know is, does cow milk have some property in it that would help puddings set?
> I mean, as far as I know milk is not a thickener, in and of itself.  Can
> someone comment?
> Thanks, Phillipa Seton



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