Hey everyone,
there is something weird happening.
I make my oatmeal with some water, and everything is fine. It turns out thick and not runny/watery at all. Now after making the oatmeal, I add some ON casein, with no extra water whatsoever and it actually makes the oatmeal go from thick to something like a soup.
Does anyone know what's behind this? The casein must react in some weird way, because the oatmeal is still hot or something, no idea.
If I mix the casein with cold water, everything is just fine but adding it to the warm oatmeal just makes it all go to soup. I tried letting the oatmeal cool for like 15 minutes and even then it becomes runny (still a bit warm), I can't let it cool any longer than that hah.
Maybe someone can help me out, and sorry for my english, trying my best!
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Results 1 to 7 of 7
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01-06-2015, 01:22 PM #1Registered User
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Protein powder (even ON casein), turns thick oatmeal into soup.
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01-06-2015, 02:18 PM #2Registered User
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Little update:
Did they same exact meal, but used Dymatize Cinnamon Bun casein and it made the oatmeal really thick, just awesome.
Well, this kind of sucks lol. I got a whole tub of ON casein supreme chocolate, can't use it in warm stuff I guess.
Anyone got an idea what ingredient makes the ON casein go watery and the Dymatize casein make stuff thick?
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01-07-2015, 10:37 AM #3Registered User
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Bump
Anyone please? I want to know what to look out for, for my next casein!
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01-07-2015, 10:43 AM #4🅾🅼🅴🅶🅰 🆆🅴🅰🅿🅾🅽
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Ive used on casein in oats many times with no such issue.
There is a supplement section which may be better for this question.
Although I think the answer will be the same there.
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01-07-2015, 11:15 AM #5Wife extraordinaire!
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Why are you buying casein to begin with? It's overpriced for no added benefit. Your best bet is to buy a blend of whey/casein. It will provide the best of both worlds, be less expensive, and mixes better for sludge/baking/oatmeal.Originally Posted by GTO91
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01-07-2015, 12:02 PM #6Common sense/moderation.
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Usually xanthan or guar gum are used as thickeners; mostly guar since it is cheaper but it takes more, xanthan is more expensive but a little goes a long way. You can buy both at most Wal-Marts or other grocery stores and add it to your oats to thicken.Originally Posted by GTO91
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01-07-2015, 02:50 PM #7Steel Town 412
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Ive had this happen sometimes too. I dont have the answer, but it seems like some brands/flavors happen to liquify. Ive noticed that Infinite Labs Whey Delight turns sludge into liquid.
Have used the EXACT same ingredients with many other proteins and have not had it happen, so there may be a certain ingredient in the powder that causes it.
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