Protein fluff where have you been all my life?

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  • arditarose
    arditarose Posts: 15,575 Member
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    Thowe92 wrote: »
    Has anybody tried mixing in a little SF/FF instant pudding mix into their fluff as it mixed?

    Yeah, it's good.
  • Thowe92
    Thowe92 Posts: 109 Member
    edited October 2015
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    FatMoojor wrote: »
    How much milk are people using in this, using an actual measurement? Have just not managed to get mine to "fluff"

    Last lot was 100ml of skimmed milk, 1 frozen banana, 45g of protein powder. 50ml just looks like nothing?

    I've used a half cup of cashew/almond milk on several occasions. Regular milk is supposed to work a little better because of the casiene already present in it which may allow for less xanthan gum needed. You can try a mixture of 1/2C Almond/Cashew with a 1/4C plain milk or go with at least a 1/2C of plain milk on its own. Also, I wouldn't try using more than a 1/2 tsp of gum with cashew/almond milk. Too much xanthan gum can cause some serious cramping and digestive prblems in the intestines.
  • FatMoojor
    FatMoojor Posts: 483 Member
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    Thowe92 wrote: »
    FatMoojor wrote: »
    How much milk are people using in this, using an actual measurement? Have just not managed to get mine to "fluff"

    Last lot was 100ml of skimmed milk, 1 frozen banana, 45g of protein powder. 50ml just looks like nothing?

    I've used a half cup of cashew/almond milk on several occasions. Regular milk is supposed to work a little better because of the casiene already present in it which may allow for less xanthan gum needed. You can try a mixture of 1/2C Almond/Cashew with a 1/4C plain milk or go with at least a 1/2C of plain milk on its own. Also, I wouldn't try using more than a 1/2 tsp of gum with cashew/almond milk. Too much xanthan gum can cause some serious cramping and digestive prblems in the intestines.

    So a cup is 236ml, I have tried the fluff with 200ml and 100ml, but I haven't used xanthan gum. Is the gum required for this to work? Each time it has just got like a very light milkshake, as no point has it actually got to a state which I would need a spoon to eat.

    I use the following protein powder

    myprotein.com/sports-nutrition/recovery-xs/10529568.html
  • Char231023
    Char231023 Posts: 702 Member
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    FatMoojor wrote: »
    Thowe92 wrote: »
    FatMoojor wrote: »
    How much milk are people using in this, using an actual measurement? Have just not managed to get mine to "fluff"

    Last lot was 100ml of skimmed milk, 1 frozen banana, 45g of protein powder. 50ml just looks like nothing?

    I've used a half cup of cashew/almond milk on several occasions. Regular milk is supposed to work a little better because of the casiene already present in it which may allow for less xanthan gum needed. You can try a mixture of 1/2C Almond/Cashew with a 1/4C plain milk or go with at least a 1/2C of plain milk on its own. Also, I wouldn't try using more than a 1/2 tsp of gum with cashew/almond milk. Too much xanthan gum can cause some serious cramping and digestive prblems in the intestines.

    So a cup is 236ml, I have tried the fluff with 200ml and 100ml, but I haven't used xanthan gum. Is the gum required for this to work? Each time it has just got like a very light milkshake, as no point has it actually got to a state which I would need a spoon to eat.

    I use the following protein powder

    myprotein.com/sports-nutrition/recovery-xs/10529568.html

    Some protein powders already add xanthan gum to make a thicker shake. It doesn't look like yours has it in it so yeah it won't fluff up without it. Are you using a hand to stand mixer?
  • Thowe92
    Thowe92 Posts: 109 Member
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    Yeah, since you're using whey protein xanthan gum is pretty much mandatory. The reason why it thickens up is because of the caseine thats found in milk. Caseine proteins can make a better fluff with smaller amounts of gum or no gum. I use whey protein as well since caseine is too costly.
  • kshama2001
    kshama2001 Posts: 27,902 Member
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    cmtigger wrote: »
    Whoa, I just made a batch with 140g frozen strawberries, 1 scoop vanilla ON casein, 1 cup milk, and 1/8tsp xanthan gum. That stuff is awesome. But way too filling. I just threw what I couldn't eat into half pint jars in the freezer. I figure the xanthan gum will stabilize it.

    I halved this recipe. It fluffed really well. Let's see how much I can eat/how filling air is.
  • kshama2001
    kshama2001 Posts: 27,902 Member
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    FatMoojor wrote: »
    How much milk are people using in this, using an actual measurement? Have just not managed to get mine to "fluff"

    Last lot was 100ml of skimmed milk, 1 frozen banana, 45g of protein powder. 50ml just looks like nothing?

    What are you using to mix it? The first time I blended it in the cuisinart than transferred it to the mixmaster for proper mixing. This time I reduced the cleanup by blending it with a stick blender, then fluffing it in the mixer.

    I am using xanthum gum.
  • Thowe92
    Thowe92 Posts: 109 Member
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    cmtigger wrote: »
    Whoa, I just made a batch with 140g frozen strawberries, 1 scoop vanilla ON casein, 1 cup milk, and 1/8tsp xanthan gum. That stuff is awesome. But way too filling. I just threw what I couldn't eat into half pint jars in the freezer. I figure the xanthan gum will stabilize it.

    How did it turn out after you froze it? I've read that it just deflates after a while. I haven't tried it myself yet.
  • EspressoLvr
    EspressoLvr Posts: 100 Member
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    I'm a huge fan of protein powder and never heard of this - sounds great! Gotta get some gum!
  • cmtigger
    cmtigger Posts: 1,450 Member
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    Thowe92 wrote: »
    cmtigger wrote: »
    Whoa, I just made a batch with 140g frozen strawberries, 1 scoop vanilla ON casein, 1 cup milk, and 1/8tsp xanthan gum. That stuff is awesome. But way too filling. I just threw what I couldn't eat into half pint jars in the freezer. I figure the xanthan gum will stabilize it.

    How did it turn out after you froze it? I've read that it just deflates after a while. I haven't tried it myself yet.

    It didn't deflate until it was thawed.
  • FatMoojor
    FatMoojor Posts: 483 Member
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    Thank you all for the responses. I blitz the whole thing in a food processor to start with and then use an electronic hand mixer afterwards. I'm going to get my hands on some gum and add that.
    I will get fluff!
  • kellyjellybellyjelly
    kellyjellybellyjelly Posts: 9,480 Member
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    khh1138 wrote: »
    Commenting so I remember to come back and check for recipe ideas! I haven't tried this yet - need to order some goodies from Amazon. I do have collagen protein powder, but I am prepared to order the casein if that works better as well as the xantham gum...

    This.
  • Thowe92
    Thowe92 Posts: 109 Member
    edited October 2015
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    There is nothing wrong with using whey protein. If you do just use a small amount of xanthan gum and vary how much depending on whether or nut you use almond/cashew/non-dairy milk or plain milk. I tried my first 2 fluffs with frozen/slightly microwaved blueberries and frozen bananas and they came out quite well. In fact I think I will try and make some with greek yogurt tomorrow and see how that goes.
  • ahoy_m8
    ahoy_m8 Posts: 3,053 Member
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    amillenium wrote: »
    Dumb question for the fluff newbie: what would happen if you were to put this in an ice cream maker after fluffing? Has anyone tried it?

    I am wondering this, too.
  • threadmad
    threadmad Posts: 190 Member
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    nvmomketo wrote: »
    kshama2001 wrote: »
    nvmomketo wrote: »
    I was shown keto cheesecake fluff today. http://screwedonstraight.net/keto-desserts-cheesecake-fluff-edition/ It may have more fat than many would like, but it works well for low carbers.

    The heck with that, what about http://screwedonstraight.net/deliciously-keto-peanut-butter-pie-smores-edition/ !!!!!

    Turtle_Om_Nom_Nom.jpg

    Oohhhh. Yummy. That needs to go on my holiday baking list!!!

    You're gonna bake a turtle??? :'(
  • Char231023
    Char231023 Posts: 702 Member
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    ahoy_m8 wrote: »
    amillenium wrote: »
    Dumb question for the fluff newbie: what would happen if you were to put this in an ice cream maker after fluffing? Has anyone tried it?

    I am wondering this, too.

    I haven't tried that yet but I want to.
  • arditarose
    arditarose Posts: 15,575 Member
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    Char231023 wrote: »
    ahoy_m8 wrote: »
    amillenium wrote: »
    Dumb question for the fluff newbie: what would happen if you were to put this in an ice cream maker after fluffing? Has anyone tried it?

    I am wondering this, too.

    I haven't tried that yet but I want to.

    Someone answered already. It defluffs.
  • ahoy_m8
    ahoy_m8 Posts: 3,053 Member
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    arditarose wrote: »
    Char231023 wrote: »
    ahoy_m8 wrote: »
    amillenium wrote: »
    Dumb question for the fluff newbie: what would happen if you were to put this in an ice cream maker after fluffing? Has anyone tried it?

    I am wondering this, too.

    I haven't tried that yet but I want to.

    Someone answered already. It defluffs.

    Freezing vs. freezing in ice cream maker. We're wondering about the latter.
  • kellyjellybellyjelly
    kellyjellybellyjelly Posts: 9,480 Member
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    I don't have any casein powder on hand, but tomorrow I'm going to try it with Almond milk, Body Fortress Chocolate Peanut Butter, Bob's Mill Xanthan Gum, Sugar Free Cheesecake Mix, & some Walden Farm's Caramel. I might add some of the Chocolate Caramel too.

    If this works then the next time I make it I might try Great Value Cream soda as the liquid.
  • rileyes
    rileyes Posts: 1,404 Member
    edited October 2015
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    I made it with whey protein powder:

    One scoop Cytosport whey protein powder
    1-1/4 cup frozen strawberries
    1/2 frozen banana
    1/4+ cup unsweetened almond milk

    It took about 5 seconds to prepare using a Vitamix. It was like soft serve ice cream with the calories and protein of lite Greek yogurt.

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