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.

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