Jersey Cow Milk Pudding

Didn't quite get all the way through your bottle of Sargent's whole Jersey milk? Make pudding!

This Sargent Family Dairy pudding is a must-have in Brooke's household, and is frequently requested as a quick, guilt-free lunch snack and dessert. It's so rich, creamy, and a great way to use up local food!

Pudding is a great way to use up milk that is near the end of its life. Since making pudding requires a heating process, this changes the composition of your milk and gives it another week in a different form for you to enjoy. While below we've given you the recipes for chocolate and vanilla pudding, you can also use this milk to make butterscotch, pistachio, or fruit-flavoured puddings. 

We love using toasted coconut, fresh berries like raspberries, strawberries, blueberries, and cherries, as well as freshly whipped cream to top our pudding. 

Chocolate Pudding:

 Ingredients:

-1 1/3 cup sugar

-2/3 cup cocoa

-1/3 cup cornstarch

-pinch of salt

-4 1/2 cups milk (1 L bottle of Sargent whole milk)

-3-4 tablespoons butter

-1 teaspoon vanilla

Method:

1. In a pot, whisk together sugar, cocoa powder, salt, and cornstarch. Add in milk, and stir until combined.

2. Heat on medium, and stir constantly until the liquid reaches a boil.

3. Once boiling, keep at a boil and stir for 1 minute. Remove from the heat and stir in vanilla and butter.

4. Allow to cool completely, and stir occasionally to prevent a skin from forming over the pudding (you can place plastic wrap directly on top of the pudding too, but it tends to get messy).

5. Serve chilled or warm with your favourite toppings. 

Vanilla Pudding:

Ingredients:

-2/3 cup sugar

-3 tablespoons cornstarch

-pinch of salt

-1 3/4 cup whole milk

-3/4 cup 35% whipping cream, or half and half cream

-2 teaspoons vanilla extract

-2 tablespoons butter

Method:

1. In a pot, combine sugar, cornstarch, and salt. Whisk in the milk and cream (or half and half) until combined.

2. Heat at medium, and stir constantly until the liquid boils.

3. Once the pudding boils, reduce the heat to low and stir constantly until mixture thickens (about 2-3 more minutes).

4. Remove from the heat and stir in vanilla and butter.

5. Allow to cool, stirring occasionally to prevent a skin forming on the pudding (or put plastic wrap directly on the pudding, although this can get really messy).

6. Serve warm or refrigerate until serving. Serve with your favourite pudding toppings.