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.
this post was submitted on 18 Jul 2024
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Legend thanks!
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.
In all honesty it doesn't actually taste bad. 😅
Edit: popped a bit more water in and so far seems to have helped. Thanks
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.
homemade chinese food and whey soup 😭