thickening agents for cold applications (i.e. puddings, dipping sauces like ranch, etc.)

Hi all,

I've been loving this homemade instant pudding recipe as I try to make everything from scratch and non-"controversial" ingredients (highly-processed ones). However, this recipe calls for using waxy maize (a highly-processed modified starch), specifically for its ability to firm up in cold recipes (in the pudding example, it firms up with cold milk). Are there any good alternatives that would firm up the same way and what would the ratio be? Thank you!!

submitted by /u/No_Strawberry3518
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