Most people make protein shakes in the worst possible way, dump powder into a full bottle of water, shake it violently, deal with clumps, foam, bloating, and then wonder why whey “doesn’t sit well.”
My method is practical. It’s about digestion.
I start by adding about one inch of water to the bottom of the bottle. Not more.
Then I add two full scoops, sometimes slightly over. Before adding more water, I swish the bottle gently until the powder is fully coated and hydrated. No dry pockets. No floating clumps.
Once the powder is mixed into a thick slurry, I add the rest of the water and shake lightly.
That order matters. Hydrating the powder first reduces clumping, limits foam, and makes the shake easier to digest. Less air, less gut nonsense.
I always use a shaker bottle with a grate. That’s non negotiable.
I use the bottles from Huel. They’re durable, easy to clean, and the grate actually works.
This isn’t about taste. It’s about consistency and digestion. If you’re drinking multiple shakes per day, small details matter. Get this wrong and you’ll feel it. Get it right and the shake disappears, which is exactly what you want.