Posted (edited)
I just made a batch of chocolate pudding, and, as usual, a nice skin formed on the top. Recently, Toots made a batch of chocolate pudding using a mix, and no skin formed over the pudding. She did use non-fat milk and I used reduced-fat (2%) milk.
Might the lack of skin on Toots' pudding be a result of her using non-fat milk? Or might there be some additive or ingredient in the mix that prevents the skin from forming? And,why does a skin form in the first place?
Edited by Shel_B(log)
... Shel
