Video of mixing 3 days worth of Soylent

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Video of mixing 3 days worth of Soylent

This entry is part 10 of 40 in the series DIY Soylent

So I wanted to do a video of mixing up a few days batches of soylent – mostly because it’s the sort of thing that would have saved me a bunch of time and spilled powder when I was starting all this but also because I made the claim that “I’ve gotten to where I can mix up 3 days worth in about 6 minutes” and po2gdHaeKaYk called me out wanting to see it =)

So here it is. Turns out (at least in this video) that it takes me almost exactly 12 minutes from the time I start measuring the first ingredient (0:31) to the time I finish measuring the oil (12:34). So I was only off by half? I suspect mixing another days worth would only add an additional 3 minutes and so forth.

https://youtu.be/ir04Yv5Gj9w

https://youtu.be/ir04Yv5Gj9w

 

The biggest time saving tips (in my opinion)

  1. use a bowl large enough to hold your largest ingredient (in this formulation that’s 345 grams of corn flour)
  2. dump each ingredient into a container large enough to hold everything with an opening larger than your  bowl from tip #1
  3. measure each ingredient separately, don’t stack them up and “tare” or zero out the scale. In addition to it being hard to take out extra overage; many scales are less sensitive/accurate at higher weight loads
  4. I forgot to put this one the video: a new $0.05 nickel weighs exactly 5.000 grams – if your scale can be calibrated using a specific weight and you don’t have one to calibrate it with you can use a stack or two of nickels.
Series Navigation<< DIY soylent – Week 1Life on soylent – Week 2 >>
By | 2016-10-14T07:18:11+00:00 January 24th, 2014|Categories: Soylent, Weight Loss|0 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. 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.

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