I’m considering trying DIY soylent, but the recipes look a bit tricky to reproduce exactly.
Specifically, how in the world do I measure out exactly 2.6 grams of potassium chloride?
Interesting you brought this up, as despite having been doing DIY off and on for a year now, I recently struggled with this myself. Specifically, how do I accurately and quickly measure multiple weeks of DIY at a time?
Get yourself a decent digital scale. I spent $20 at retail, you can probably get one cheaper online. I am sure someone will chime in with an Amazon link by tomorrow (update: someone posted before I finished typing this).
I do People Chow. The masa is by far the most massive dry ingredient at 345 grams. The rest are fairly minor by comparison. Here is what I found works best for me:
- I use this model FoodSaver, but this is completely optional and many people do not use this. I use it because I already own one, and I can be careless with the bags because there is no zipper to pop open: I need scissors. It is slightly more expensive to use the bags than Ziplocks, but personally I am not going to argue over a few cents per day. Feel free to use gallon Ziplock bags (@axcho recommends the larger size so your measuring container fits in the lip of the bag).
- Anyway, I make a bunch of bags using the FoodSaver. I make them about a foot long, using the 8" wide roll.
- I measure 200 grams of masa using a large cup and dump it in each bag.
- I measure out all the other ingredients one at a time into each bag using a small cup. So I grab the multivitamin, measure and pour into each bag one at a time. Then I grab the next ingredient, repeat.
- I make sure to mix the ingredients together. Some of them are clingy to plastic. The calcium/magnesium is really bad at this, it leaves a white streak anywhere it goes. My goal is when I pour the bag into the pitcher to use it, I would rather sacrifice a gram or two of carbs than half my calcium: you will never get 100% of the dry mix out unless you put water in and pour, but why bother?
- I measure 145 grams of masa into each bag, completing the mix.
- Lastly, since I use the FoodSaver, I seal each bag. However, I hand-squeeze the air out rather than use the vacuum since without air it is an odd-shaped brick. I want to be able to mix it in the bag before pouring.
Be sure to zero your scale every time you put a container on it. I use two different containers with different masses. You might spill something on the scale itself. When you are measuring 345 grams who cares, but 0.5 grams of dust can be a big deal when measuring 2 grams of something.
I know this answers more than your question but I wanted to share some related nuggets of knowledge I have learned to help the DIY community.