Enjoy this plain or with a giant scoop of peanut butter.
The instructions are very precise but there is room to change things about this recipe. The cocoa powder is done to taste so feel free to add more or remove it entirely.
If you assume a cup of casein is about 3.5 scoops the caloric content of the recipe as written is:
The butter can be reduced down to two tablespoons and you will still have a reasonable texture. If you take the sodium citrate down to 1.5 teaspoons you get a very dense texture that will resemble, in my opinion, some type of pie filling.
The sodium citrate is the magic ingredient for this recipe. It allows the casein and butter to “slide” past each other to give this a pretty exact replica of regular pudding.
The heating method, a double boiler, is admittedly a little complex. I use it to avoid heating the mixture too much and to know exactly when the butter is melted. You might be able to get away with simply microwaving the water before adding anything to it. Work fast, it needs to hot enough to melt the butter into the other ingredients.
The casein to water ratio is important. Using one cup of water to one cup of casein will look fine as you are making the pudding. However, once it cools down and sets it will be very close to a solid.
I would not add sugar to this recipe. Any time I combine sugar and sodium citrate I end up with a gummy and unappealing texture. If you are looking for more flavor try increasing the cocoa powder.
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