In a small bowl, pour 3 tablespoons of cold milk and sprinkle 1½ teaspoons of gelatin evenly over the surface. Let it sit undisturbed for 5 to 10 minutes. During this time, the gelatin will absorb the milk and swell, forming a thick, gel-like texture known as “blooming.” This step ensures the gelatin dissolves smoothly later without creating lumps in your pudding. Avoid stirring it too early — just let the milk fully hydrate the gelatin granules.

While the gelatin is blooming, pour 1 cup of high-protein milk (such as Fairlife or any fortified milk) into a small saucepan. Warm it gently over low heat until it’s just hot to the touch — do not let it boil. Boiling milk can break down gelatin and cause the protein powder to curdle later. Once warm, remove the saucepan from the heat and immediately add the bloomed gelatin. Whisk continuously for about 1 to 2 minutes, or until the gelatin has completely dissolved and the milk looks smooth and slightly glossy.

Once the gelatin has dissolved, whisk in one scoop (25–30 grams) of vanilla whey protein powder. Add the powder gradually while whisking to prevent clumping. If you prefer, you can mix the protein powder with a small amount of milk beforehand to form a smooth slurry before adding it in — this ensures an ultra-smooth, silky pudding texture. Keep whisking until everything is fully combined and no lumps remain. If you’re adding any optional flavors like vanilla extract, cocoa powder, or a touch of sweetener, stir them in now.

Add the remaining ½ cup of cold milk to the mixture and whisk again. The cold milk helps bring down the temperature quickly so the pudding sets evenly in the fridge later. The final mixture should be smooth, creamy, and slightly frothy at the top — that’s perfectly fine. Taste it now to adjust sweetness if needed.

Carefully pour the pudding mixture into small glass jars, ramekins, or dessert cups. Use a spoon to skim off any bubbles on top if you want a perfectly smooth finish. Cover each jar tightly with plastic wrap or lids to prevent a skin from forming while chilling.

Transfer the jars to the refrigerator and let them chill undisturbed for at least 4 hours, or ideally overnight. As the mixture cools, the gelatin will firm up, transforming the liquid into a creamy, custard-like pudding with a soft, wobbly texture.

Once fully set, remove from the fridge and serve straight from the jar. Top with a dusting of cocoa powder, sugar-free chocolate syrup, or a few fresh berries if you like. Enjoy cold for the best texture and flavor — each spoonful will be silky, light, and perfectly balanced between sweet and protein-rich.