I’ve never tried Tart Blast (FLV) but I do know it contains ethyl alcohol, levulinic acid, and lactaid acid. Lactic acid can have a yogurt taste or sour milk taste on its own.
I personally would stick to citric acid which mostly comes from citrus fruits, or malic acid which comes from fruits like apples and grapes. I use Sour (TPA) for its malic acid most often.
But to tarten up a fruit recipe I typically use lime, lemon is too acidic for my tastes. I also learned a trick, that is to use cranberry flavoring to tarten up certain fruits, like cherry and blueberry. It has a tart tannic astringency and has minimal acidity.
do not enter me in the contest please, I haven’t even used the BCF gift cards from the months I won due to tariffs. I would donate to a struggling mixer in the US if I am able somehow? Not sure if they just need the number or if its linked to my BCF account. I’ve been so busy, anyways just a simple blueberry whipped cream I’ve been enjoying. Been awhile, hope you guys are all doing well in this crazy world
There was a blueberry and cream by a company called Toxic Angel that I absolutely loved. Bar the cooling agent, this might do the trick. Thx for the share
Do you think I can use Cactus Juice (SSA) instead of Dragon fruit? I know it will be different but I don’t have dragon fruit.
its okay Muth, nothing spectacular. Yeah I think I will remove the coolant, I just added the dragonfruit to juice it up a little. I’m sure you can mix without, never tried that SSA Cactus. My blueberry dreams and blue dragon recipe are much better then this one I think.
I mixed up a couple of BB recipes, after a 2 week steep I’m happy with this one. It’s not to heavy / overpowering on the graham, just the way I like it…
No, sir! This was my official test on that theory, and the Silver BBMF could barely peak its head out from under the Croissant and Bread. OG at 1% came out from under after 10ish days. Like John McEnroe doing a Sean Connery impression, evidently!
