What should I do if I have issues with my protein powder mixing in hot liquids?Updated 7 days ago

There is nothing better than a protein-packed bowl of oats to start the day, but if you’ve ever ended up with a lumpy or 'curdled' texture, you know it can be a frustrating experience. Because our whey is a high-quality dairy protein, it is sensitive to high heat—much like an egg.

Why does it curdle? When whey protein is added directly to boiling or very hot liquids, the proteins denature and 'cook' instantly, creating those unwanted lumps.

The 'Paste' Method for Perfect Texture:To keep your meal creamy and smooth, follow these simple steps:

1. Create a Paste: In a small bowl, mix your scoop of protein with a splash of room-temperature water or milk. Stir until it forms a smooth, thick paste.

2. Cool Slightly: Let your oats or meal sit for 60 seconds after cooking so they aren't at a rolling boil.

3. Stir in the Magic: Fold your protein paste into the food. This allows the protein to integrate perfectly without being shocked by the heat.