Saturday, July 25, 2009


From feedback that I have received about making protein cocoa, it seems some people, at least, are having problems getting the whey protein to mix properly.

The best tip I have is to run the water you want to heat up through a coffeemaker. This way, the water comes out at a temperature of 180 degrees F. This makes for a hot cup of protein cocoa, but the most significant thing about it is that the water IS NOT BOILING. It is water that is too close to the boiling point that makes the whey protein clump up into objectionable lumps.

Another tip is to put the whey protein dry powder into a cup, then add the hot water slowly. (I also add reishi mushroom to the protein powder, it makes a great nerve soothing cup of cocoa.)

Don't let a bad experience with mixing whey protein stop you from learning what this marvelous food can do for your body. My daughter calls this the "gumption test."

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