I am consuming DIY People Chow until I get the official Soylent. We all know this is a very gritty recipe, and I am actually getting used to it and it does not bother me as much anymore. But I would still prefer it smoother if possible.
If I mix it up minus the oil and keep it in the fridge, will it last longer than with the oil? My understanding is that mixing the oil in will make the mixture more bacteria-friendly, increasing the risk of spoilage. If I mix it up without oil, my hope is the masa harina will soak up more water and become less gritty.
Has anyone experimented with keeping Soylent prepared this way for more than a couple days?
Obligatory link: Prepared Soylent Drink Ahead of Time? which does not answer this specific question, but seems to indicate it is safe to keep for as long as a week.