Real world us case: it’s used a pre-work supplement to increase blood flow. What it is: L-Citriline is a precursor to the amino acid of L-arginine & is a vasodilator. This is the closest thing that tastes like actual cum. 2) 7g is my recommendation because too much flaxseed can cause a stomach ache. *flaxseed: 2-notes 1) I recommend golden flaxseed brown flaxseed will tint the base fluid brown. Then pour/drip in Cum Chunks (the heat of the Base Fluid will cook the rice flour). When ready, strain flaxseed liquid into a small bowl. Add a smidge of water to just to make it liquidy (like pancake batter). Combine rice flour and sugar/salt/baking soda. While the Base Fluid is cooking, prep dry ingredients. Cook until consistency thickens (check by running a chopstick through, if you get that cum consistency when you pull up, then it’s good to proceed to straining). Stir in L-citrulline & add the flaxseeds. It should not make you want to gag or vomit.īring water to boil, then down to a simmer.

It should taste somewhat bland but palatable, slightly salty, and not too bitter if at all. The end result should be a fluid that closley resembles the look, taste, temperature, and viscosity of healthy sperm without the taste being too overbearing. Hold in place for 2 to 4 minutes to warm up the fake cum to average human body temperature. Hold the cup of fake semen in the water so the water surrounds all outer sides of the cup containing the fluid. Pour the final mixture into a cup and fill a larger cup or bowl with slightly above body temperature water. Only use if you are not satisfied with current viscosity) Repeat this process until you are satisfied with the viscosity. If its too runny add 1/4 teaspoon of corn starch to the batch and mix thoroughly. No water was added to the mix whatsoever.Ĭheck the consistency.

For the right mix think anywhere between 1 to 1 1/2 teaspoons of yogurt per egg.ģ to 6 cracks of salt (depending on how salty you want to make it while still being in the believable range. Then added some generic plain yogurt instead of sour cream. What I did was pasteurize 3 eggs (my local stores carry neither pasteurized whole eggs or egg whites) which did end up making the egg white slightly less runny and safe to consume. Through various tests I have found that the first recipe can be done without being absolutely wretched in flavor.

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