My preparation method is pretty simple:
- Insert open end of pouch in pitcher (to avoid making a mess) and empty the pouch into the pitcher.
- Add hot water, running it down the sides of the pitcher and making sure any “crumbs” that may have gotten into the screw area are washed down. Leave a few inches from the top empty.
- If needed (usually the case), stick a spoon in and stir the upper contents a bit to break up any large floating islands of Soylent.
- Add more hot water, running it down the sides, until the pitcher is full. Don’t go so high that dry material might get trapped in the O-ring area as you screw on the cap.
- Attach screw cap and shake until homogeneous.
- Put in refrigerator for next day consumption.
Using this method, the water will be a little short since some air will be trapped in the bottem as you fill the pitcher. However, it is by far the cleanest and simplest method I’ve used. I use this method for 1.4 and used a similar method for 1.3. With 1.3, the oil is added between steps 3 & 4 above.
Something I’ve found is that, if I’m very slow in making up the Soylent, I have this issue with clumps adhering to the sides that are slow to dissolve. For example, I used to prepare two pitchers of Soylent at a time and one always sat awhile unshaken as I prepared the second pitcher. Often the pitcher that sat awhile like that had clumps and residue on the sides that took a long time to dissolve. Now, I only make one pitcher at a time and I try to go reasonably fast so that it’s not sitting around unshaken for an excessive period. Trying to be a little speedy like this, I never have the clumping issue.