Think of the worst protein powder you’ve ever tasted.
Did it mix well?
When you think of a bad tasting protein shake, the most common thing is to think of clumps.
Even if protein powder clumps don’t ruin your shake altogether, they definitely make it worse.
It applies to every type of protein powder I’ve ever had, whether it was whey, casein, pea, hemp, etc.
On top of that, clumps can stick to the side of your bottle, blender, or glass, meaning that you’re essentially wasting some of that expensive powder.
Clumps are the enemy.
The good news is that there are many things you can do to reduce or eliminate clumps.
There are 5 main factors that affect clumping, I’ll break them down one at a time in this post:
- Powder mixability (surface area)
- Amount of solid
By the end, you’ll know how to make a shake with minimal protein powder clumps.
Step #1: Pick the Right Protein Powder
Some protein powders mix vastly better than others.
Most are okay, but a few of them are terrible.
The biggest factor that I’ve seen here is the size of the protein powder itself. Some powders that mix really well, like PlantFusion, have much smaller grains of powder than most brands.
You can either try a bunch out yourself, or use our vegan protein powder guide to find one with a high “mixability” score if you’re interested in a plant based powder. To save some time, head straight to my PlantFusion protein powder review, or my Orgain review, both of which have perfect mixability scores.
If you’re interested in a whey or casein powder, you might be able to find a similar guide on a different site.
Step #2: Use Warmer Liquid
Anyone who has taken high school chemistry knows that the speed of reactions of any kind are influenced by temperature.
In general, warmer things mix or react faster than cold things.
When I started pouring the almond milk in my shaker bottle a few hours ahead of time to allow it to warm up to room temperature, the amount of clumps in my shakes went down approximately 50-75%.
Alternatively, microwave the liquid for 30-60 seconds if you’re using it straight from the fridge.
Step #3: Use the Best Mixing Tool Available
The mixing tool you choose, as well as the mixing order can have a huge impact on how well your powder mixes.
First, the mixing order:
Always add the liquid before the powder.
This eliminates almost all of the clumping to the sides of your container, and reduces clumps in general. It’s the easiest thing you can do to improve the texture of your shake.
Next, the mixing tools.
Here are common mixing tools in order from best to worst:
- Blender - Nothing will beat a blender.
- Shaker bottle with metal mixer - The mixer acts like a whisk and removes most clumps.
- Shaker bottle with plastic mixer - Mixes okay, but you’ll often have clumping issues.
- Glass and spoon - Doesn’t work well. Don’t use this if you care about clumps.
Using a blender is ideal, but can be a pain due to not being portable and extra cleaning.
A shaker bottle with a standard metal mixer will do a very good job. It’s what I use 95% of the time.
Step #4: The Protein Powder to Liquid Ratio
As you add more and more protein powder, it becomes harder (or even impossible) for it to dissolve in the liquid.
If you’re finding that you have a ton of clumps, try adding a bit less protein, or more liquid.
Step #5: Mix for a Long Enough Duration
I’ve had some friends complain that their shakes have clumps after shaking for 10-15 seconds.
That’s not long enough.
I’ve found that 45 seconds is right around the point where you get the best results. Shaking for longer may help a bit, but not significantly in most cases.
Simple, but make sure you’re mixing it for long enough.
Depending on your situation, some clumping may be unavoidable.
But in most cases, you can get rid of most protein powder clumps if you do most of the things I outline in this post.