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I'll keep bumping my open source, whole food, cheaper alternative as long as soylent remains popular. I've been using this as about 40% of my calories for about a year now and my blood panel numbers are great.

https://docs.google.com/spreadsheet/ccc?key=0AjA38cUd4BZBdGZ...

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That's pretty cool. How does it taste? How long does it last after prepared? Have you considered olive oil?

Olive oil is something you can add to alter the macro breakdown, but I'm happy with the fat content of the whole milk as it stands. It tastes good to me, though the marmite and potassium make it taste strange to some. I always drink it immediately, and reports say it separates too much if left to sit in the fridge. Though I suppose one could use a magic bullet and reblend right before drinking.

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