The present disclosure provides shelf-stable, acidified, dairy or dairy-like products and methods of making same. The shelf-stable, acidified, dairy or dairy-like products are shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, a shelf-stable, acidified, dairy or dairy-like product is provided and includes a shelf-stable dairy and/or dairy-like component, a stabilizer system, and a puree composition. The stabilizer system includes carrageenan, pectin, maltodextrin, tapioca and modified corn starch and helps to provide compositions having a thicker body and creamy mouth-feel without the need to use added amounts of protein.