Casein Protein: Mixing Issues

Make a pudding.

Nah, I normally stick to whey/hydro protein mixes but it was recommended I get a casein for night time consumption

Blender bottle/shaker thing, was going to try using my blender tonight

The whey protein is thick, this doesn't mix up and stays lumpy

pH is an issue here. Depending on the casein, temperature may be.

Mess about as follows: make 4 cups of your favorite solvent for this... Two glasses of it, two of it plus baking soda (to make the pH closer to 8.5... Chlorides and minerals make most of our water (spring water included) slightly acidic. The goal is not 8.5, but that is the point to which baking soda pulls pH.

Warm one glass of each. Don't make it too hot, as I have no clue if that will denature your proteins.

At this point, do not worry about taste. This is just to see if you can get this to dissolve. So, add a good bit of baking soda, but so much that it fails to dissolve completely.

Now, add a little protein to each and see if it dissolves. If there is an effect of temperature or alkalinity, tinker to make your situation better.

A little baking soda should not affect taste, and a pH of 8.5 is safe to consume in the portions much bigher than you'll be doing it, especially with so much of an acidic diet we have, so no health concerns.

Check all of this if it sounds nuts.

I don't blame you a lick if you just ignore this.

It won't ever mix well. Get used to it.

Don't use almond milk... It makes it worse.


I'm trying out Epiq now. It has casein in it. Hopefully it works out well because its a decent mixer with good taste.

I use designer whey protein. They're a good brand

Hard to think a sturdy shake in a blender ball bottle won't mix it up