Erin,
The Voltrx electric mixer bottle is the best I've found and it USB rechargeable when it runs down.
Amazon.com
I bought a bunch of these 4oz containers that will hold one scoop of protein powder.
Amazon.com
So every morning I load two containers of powder, on flavored and the other unflavored and the bottle with 12 oz of clean water (our water is terrible.) I use that ratio mix to make it about the same thickness as the ready to drink versions, plus i get twice the protein content.
For me, if I get it in the refrigerator by lunch time, it's cold enough by 400 for a snack.
I've noticed this too. I've stopped using protein powder all together now and switched to Aldi's 20% fat mince (ground beef). It's £3.87 a kilogram. I salt it at 15 grams per kg and rest it in the fridge overnight. I'm finding that cooking in the air-fryer as 225 gram (~ 1/4 pound) burger patties, each one having about 20 grams of protein, and taking them to work with me is just as convenient as protein shakes.
The air-fryer allows me to shower while they are being cooked, and the salt makes the texture better and at £3.87 it works out whey (pun) cheaper than protein powder.
Clearly my knowledge of protein powder is limited. I imagine that much of what follows in this post can be condemned as "bro-science," but I plead ignorance...I promise I am committed to SS and would love to be educated.
I have been using Muscle Milk's "Pro Series" since April. What is wrong with that? It boasts 50g of protein per serving. Is it the fact that it uses a whey-casein blend as opposed to pure whey?
In contrast to the Optimum Isolate, is "Gold Standard Whey" acceptable? I'm a college student trying not to break the bank and Legion is too pricey for me (and has half the protein content of Muscle Milk...?)