i'm learning a lot about whey protein. And what isolate is. And how to avoid lumps. Because my first experiment was pretty lumpy.

So I'm emulsifying and then adding the hot water as usual, but I also found a satiety factor came into play. I have been adding some of my regular mix to the naked whey, and this seems to work best for a balance of satiety and texture.
And it costs more, since the one I like next best, from Aldi, is so inexpensive, I'm doing half and half yet cannot tell that I've lost any sweetness.

An upgrade worth keeping.