Protein Fluff

ahoy_m8

Protein fluff and I have not always had an easy time. I think my basic obstacle is I haven't just loved any of the protein powders I've used, although I've had my struggle with consistency as well. I've just had an accidental protein fluff breakthrough.

The last 2 weeks my regular store hasn't had my regular plain Greek yogurt. Instead I bought the only plain yogurt they had (Aldi Friendly Farms plain light yogurt). Looking to boost the protein content up to something closer to the Greek yogurt, I added some Optimum Nutrition Gold Standard whey vanilla. It looked sad so I grabbed my whisk wand and gave it a whip. It was the best fluff I ever made. I don't know if this yogurt product has xanthan gum (texture seems like it), but I know the ON does, and I did not add any. The ON also has sweetener so no additional was needed.

The concoction with more fruit/less protein powder tasted better to me. Both whipped to a beautiful light fluff consistency.
100g yogurt + 20g ONGS + 70g frozen banana
100g yogurt + 10g ONGS + 100g frozen strawberries

I'm posting (1) in case anyone similarly protein fluff challenged is curious to give it another try, and (2) to see if anyone has any other tips/tricks/products that make the protein fluff taste good to you. I'm more willing to experiment again. TIA

I2k4

I've been pretty content mixing plain non-fat yogurt with whey powder and other things for years, but recently sprang for a good sale on plain, non-fat greek, serving 19g protein at only 100 calories. It's very thick, so mixing whey is a chore, but I took a flyer making a "mousse" with a can of kippered smoked herring (18g protein at 140 cal) as a poor man's lox and bagels with a lot less fat and more protein than cream cheese. I'll be playing with oysters, mussels, anchovies and even some real lox, with diced peppers, celery, chive, whatever.

ahoy_m8

Good luck with your experiment. FWIW, I often use plain Greek yogurt in place of sour cream in recipes. Greek yogurt is something I normally have on hand, whereas sour cream is not. My family cannot tell the difference.

I2k4

I've been thinking how the greek might do well with curries, baked potato, etc. As to regular + whey, I mix with all sorts of fresh and frozen fruit. but also raisins, sunflower and pumpkin seeds, unsalted peanuts or other - and a used tub with any of the above plus (uncooked) oats refrigerated as "overnight oats" is a nice grab and go on mornings with no time to dawdle.