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Advice on fixing my "whey protein soup" (lemm.ee)

submitted 4 months ago* (last edited 4 months ago) by [email protected] to c/[email protected]

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Hey, not really fitness related but figured you guys may be able to help.

Im on a liquid diet and added some whey protein to my soup, however I then heated it after to thicken it a bit and think I heated it a bit too much and denatured the protein and now its gritty and chalky even after blending it.

Id rather not throw it away so my question is, do you guys know of any way i can fix it? Would straining the soup be enough, or am i basically screwed here?

Ive tried blending it again but its just really chalky. I put one scoop into about 1 litre of soup.

I also put "whey protein soup" in quotes as its actually blended home made Chinese food. Not really soup! Ha!

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[–] [email protected] 16 points 4 months ago (1 children)

This is cursed, and every added detail is more cursed. Holy moly.

Usually if I throw whey protein into something and it comes out chalky the problem is not enough liquid, you may have just reduced it too far. I'd probably try adding... chicken broth? Man that feels gross to suggest, but I imagine adding milk to Chinese food would be worse.

God speed on that diet, my man, you need it.

[–] [email protected] 3 points 4 months ago* (last edited 4 months ago) (1 children)

In all honesty it doesn't actually taste bad. 😅

Edit: popped a bit more water in and so far seems to have helped. Thanks

[–] [email protected] 3 points 4 months ago (1 children)

I would like to suggest silken tofu if you are looking for a protein kick to savory soups. It can be blended to creaminess that can be added to sweet or savory. Maybe even soft or firm tofu if you are able to homemade Chinese food to the consistency you need. It would just blend in the existing flavors and textures. And it does well under heat.

[–] [email protected] 2 points 4 months ago

Thanks! Saw this on a YouTube video and completely forgot about it thanks.