Easy Buttermilk Pudding
An easy buttermilk pudding that's tangy, thick, and ready in two minutes — just pudding mix whisked into cold cultured buttermilk.
Easy Buttermilk Pudding
An easy buttermilk pudding that's tangy, thick, and ready in two minutes — just pudding mix whisked into cold cultured buttermilk.
This buttermilk pudding is tangy, thick, and almost embarrassingly easy — half a cup of vanilla pudding mix whisked into two cups of cold cultured buttermilk gives you a bright, old-fashioned pudding in two minutes, no cooking and no eggs.
SERVINGS
4 (about 2 cups)ACTIVE TIME
5 minFULL TIME
1 hr 5 minINGREDIENTS
- 2 cups Cold buttermilk
- ½ cup Fancy Monkey Vanilla Pudding Mix
- Fresh berries or a dusting of nutmeg, to top (optional)
INSTRUCTIONS
- Whisk
Whisk the pudding mix into the cold buttermilk for 2 full minutes until smooth and thickened. - Chill
Divide into cups and chill at least 1 hour until set — or serve soft and creamy right away. - Top
Finish with fresh berries or a little grated nutmeg.
TIPS
Use good cultured buttermilk — Organic Valley is our pick. The tang mellows as it chills, so taste after an hour. Want it sweeter? Whisk in a spoon of honey or maple. Want it more dessert-y? Top with berries, a vanilla wafer, or a drift of whipped cream. Keeps covered in the fridge up to 3 days.
FAQ
Yes — whisk vanilla pudding mix into cold cultured buttermilk and it thickens in about two minutes into a tangy, old-fashioned pudding, no cooking or eggs.
The cultured buttermilk adds a bright, slightly sour tang that balances the sweetness, like a drinkable buttermilk pie.
It thickens in about 2 minutes and firms further after 15 to 30 minutes in the fridge.
Yes — low-fat works; full-fat buttermilk gives a richer, creamier result.
Chilled, with fresh berries, a drizzle of honey, or a few vanilla wafers.
