Place the chilled Greek yogurt into a glass or stainless steel mixing bowl.

Add the protein powder gradually to the yogurt surface to minimize airborne particulate loss.

Fold the powder into the yogurt using a silicone spatula until the dry mass is fully wetted.

Whisk the mixture vigorously for 60 seconds to aerate and ensure a smooth, homogeneous texture.

Add almond milk in 5ml increments only if necessary to adjust the final viscosity to the desired specification.

Serve immediately or refrigerate at 4 degrees Celsius for 15 minutes to allow for full protein hydration.