Mixing up soylent ingredients for 7 days at a time

///Mixing up soylent ingredients for 7 days at a time

Mixing up soylent ingredients for 7 days at a time

Update: There’s a new version here, now with 100% less math errors!

In 4 days I’ll have been doing DIY soylent (specifically People Chow) for 6 months. Time to share some tips! One major change in how I mix up and prepare my soylent started when I bought a 50lb bag of masa and needed to store it somehow. I ended up using the large Utz Cheese Puff bottles. One day when I had just emptied one of the bottles I wondered if I could use it as a mixing container. Up until that point I was mixing the ingredients for each day individually (first in quart mason jars, then gallon zip-loc bags, then rubbermaid containers and back to the bags) and often I would get a blender bottle that was rather bitter (too much of calcium or potassium that time) or too sweet (to much Mega Man) and I also was mixing the stevia into each bottle when I added water as a tiny amount (grain of rice sized was enough for the bottle) which was another hassle. Initially I tried mixing 3 days of dry ingredients at a time in the cheese puff bottle and that worked extremely well. So I moved up to 5 and then 7, then 10… which didn’t work. Although the math is easier when you multiply by 10 there isn’t enough space in the big bottle to shake up the powder. So I’ve standardized on 7 along with 1/4 teaspoon of stevia for the seven days. The stevia is the real mark of how well the mixing works since it’s pretty evenly distributing the 1/4 teaspoon through the entire mixture and each meal tastes the same.

Here’s the video of how I do it:

As noted in the video I also use an old Mega Man canister to keep my daily powder in. There’s a 1/2 cup scoop in it and I just put two scoops into a blender bottle and shake it up. No more shaking 1/4 of a bag into the bottle. It’s easy food made even easier.

Series Navigation<< 2 months Lab results, most looks good except Vitamin DMixing your Own Calcium Magnesium and D3: good idea or not? >>
By |2016-10-13T07:28:37+00:00June 10th, 2014|Preparation, Soylent|7 Comments

About the Author:

Chris Bair is a computer geek and SalesForce.com system administrator for his "day job". He became involved in the powdered foods (aka "soylent") movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Conversely since starting Keto, he has added 6 new holes to his belt and recently bought a far smaller belt. He has also eaten far more bacon and cheese than in all his previous years combined trying to avoid fat but still slowly gaining weight. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.


  1. […] next time I mixed up a batch with the new Maseca (oddly enough it was week after I shot my “how to mix up a week of dry ingredients in 12 minutes” video) and took a drink with fresh masa in it I was very surprised. Took me a second meal of […]

  2. Mike July 3, 2014 at 4:06 pm

    I’d like to try this. How big is that ‘Utz’ container? Is it the 32oz one as seen here?


  3. Daily Storage | The Riverton Bairs July 8, 2014 at 2:56 pm

    […] yields three 1 cup meals a day). I started doing it this way right about the time I started mixing 7 days of powder at a time. For oil you can fill a container with oil and just use a measuring spoon to get the […]

  4. […] time to make a video just about mixing up a meal in a blender bottle to highlight how easy it is. I have another video that shows how to prepare a week’s worth of the powder in 12 minutes. On a side note, […]

  5. David Cain September 26, 2014 at 11:43 am

    Hey thanks for this Chris. You’ve convinced me to start making my DIY a week at a time. I’ve been doing it nightly. FWIW, my recipe is here: http://diy.soylent.me/recipes/urban-ambrosia-175

    • chris September 26, 2014 at 11:55 am

      Looks like a good recipe, especially if it’s easy to get the ingredients where you’re at.

Comments are closed.