Some notes on how I prepare and eat Soylent.
I haven't experimented with Soylent flavouring for my own use.
My preparation ∞
Remember that a full package of Soylent and 2L of water is a day's calories.
Working with the 1.24L bottle.
- I do this so there is plenty of room inside for mixing.
Fill it 1/4 to 1/2 with tap water.
- If you fill it with too much water, the powder you add will float on top and may reach up to the neck of the bottle, making mixing very difficult.
1 and 1/2 cup (375 ml) of Soylent.
- This is half a bag.
- I measure with a plastic container which used to have peach slices or some such, though it's a bit annoying to pour out of this container. I'm keeping an eye out for a flexible measuring cup of some sort.
I use a home-made funnel cut from a 2L bottle. It works perfectly. When cut right, it's not too ghetto. =)
- Soylent has a smoothness that slides down the funnel without getting clumped like flour would, though I have to be careful not to pour too quickly.
- It doesn't matter at all if the funnel is still wet from washing.
Keeping the bottle top-up, swirl it for a while to let the Soylent begin to mix.
- This is to make everything liquid enough so that shaking won't gum up powder into the lid.
- Soylent is amazingly easy to mix.
- Shake vigorously in the lid-to-bottom direction.
Pour the mix into a 1L container
- I use a second funnel.
- If I intend to use a 1L container soon, then I add more water into the original 2L bottle, shake it some more and then pour it into my 1L bottle. Otherwise, I leave the mixture "thick", and top a 1L bottle with water a half-day before I get to it.
- Refrigerate overnight (3 hours minimum).
If I was creating an odd number of containers, I can keep the leftovers in the container I was measuring with. It has a screw-on lid.
- I keep up to six 1L bottles in the door of my fridge.
I only drink from a small (snack-size, or 1/2 meal-size) glass.
What I used to do ∞
At first I used two separate 1.24L iced tea bottles. Only three of those 1.24L bottles used to fit, because they were fairly fat, and now I can fit 6 1L bottles I re-used. They used to have Kefir.
I used to measure six 1/4 cup scoops because it was easier to pour through the funnel without the powder blocking. Now I re-use a plastic container. This has made the process much more convenient.
A warning about tap water ∞
Though I used to use tap water a streak of bacteria-laden water spoiled some of my mix. Some of it was drinkable, but as I made three days worth, the smell and taste got worse as I got to the day-two and day-three bottles.
If you have consistent tap water, or are on top of your local government's water quality warnings, then by all means use it. When I did so I did not find any taste difference.
These days I'm using bottled water which I have delivered in large bottles. It's not too expensive, and you could just get a simple spout or pump and not one of those big coolers. For the one-time $10/bottle and $7/refill (with delivery), and only one bottle a week, it is not as expensive as one might expect.