Add whey to the cup first.
Start making a swirling motion as you put the shaker cup under the tap for half a second. Never stop swirling the cup. Keep doing this, adding the water a little bit at a time.
Ever baked a cake and the recipe told you to add the water to the mix a little bit at a time? That's because if you just dump it all in, it forms clumps.
Then, when you've got about half the water in there and it's like a watery sludge, shake it. Make sure you have a shaker with one of those metal balls in it, they're far better. Then, once you've shaken it vigorously for a bit, add the rest of the water, one more quick shake and then enjoy your lump free shake.
>>25407841You'd need to heat protein up for a while to a very high temperature to denature it. Like, UHT levels of heat.
Remember that it's about to be churned around in your stomach with hydrochloric acid. As long as you don't boil it for an hour, I wouldn't worry about denaturing your protein.
