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I made pudding from scratch recently, using this recipe:

The only problem is that it doesn't solidify adequately.

Could that be because I'm using non-fat milk, while the recipe appears to be designed for whole milk, considering the listed "Nutritional Facts"?

Do I need to use more corn starch?

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You're correct. More corn starch to compensate for the lack of fat in the milk.

Real pudding uses the protein in egg yoke to thicken the pudding vs corn starch. You should be able to check for the correct "thickness" using the finger test.

Run your finger across the back of the spoon after stirring. If the sides of the swipe stay sharp it should be thick enough. If not cook a little longer.

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