For best results, use 2% low fat milk or whole milk. Skim, 1% low fat or lactose-reduced milk can also be used but may result in a softer set. Lower fat milk will give a looser set & darker color. Unpasteurized milk is not recommended because it may cause the pudding to have a soapy taste. For extra-rich desserts, half and half may substitute for milk. Soy milk can be used to make the cooked pudding but the consistency will be thick. Soy milk is NOT recommended to make the Instant pudding since the consistency will be very soft, however, it could be used as a sauce. Cooked or Instant Pudding will NOT set using Rice milk or nonfat dry milk, we do not recommend it.