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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] 2 points 4 months ago (1 children)

I make hot, savory protein shakes all the time. I found that the trick is to mix the whey into enough cold liquid, about one scoop whey to at ~120ml/4 ounces cold water or stock. Once blended, then add it to your hot ingredients. The result is a much smoother shake/soup.

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

Legend thanks!