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sub4hire -> RE: formula for cum ? (8/30/2005 9:24:58 PM)
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250ml of water plus 2 flat tablespoons of plain flour
Pour about 250ml (or one and a half mugs) of cold water into a saucepan and add two flat tablespoons of flour. Once you get used to it, it's arguably easier to sort out your quantities of flour and water by eye.
Mix the flour into the water until you have no lumps whatsoever - I find it best to use your hands for this. When you've finished, it should look like you have a saucepan full of milk. If it doesn't you've either got too much or too little flour.
Bring to the boil, and then simmer over a high heat, stirring constantly, until it thickens. You'll end up with a slightly opaque solution, with the viscosity of warm KY Jelly.
Leave it to cool for about 15 minutes.
The stuff also makes great setting lotion for hair. Oh, and if you add food coloring, you can use it as semi-permanent hair color.
It lasts about three days without refrigeration. It's edible of course.
Other cum recipes to experiment with:
1) Sweetened condensed milk mixed with water.
2) Condensed milk, egg white and sugar
3) It's called "arrowroot" and you'll find it on the spice rack in the supermarkets. Chinese cooks mix it with water and simmer it in a pan to make a clear thickener for their sauce. When it's simmered enough it gets the perfect consistency of cum
Or:
Recipe For Cum by Hamilton G.
This recipe for theatrical cum looks like real cum, has no sugar (so as to discourage yeast), and has a neutral taste so that you can really get into the fantasy. Because it contains raw egg white you should make it fresh right before use and discard the leftovers. If you are concerned about using raw egg, either don't swallow it (half the fun!), or use pasteurized egg whites, which can be purchased in most supermarkets. However, fresh egg gives a better consistency.
1 cup water
2 tablespoons cornstarch
1 raw egg white
1 tablespoon plain yogurt
pinch of salt
Dissolve cornstarch in 1/4cup of water and set aside. Bring the remaining water and a pinch of salt to a simmer in a small saucepan, then stir the cornstarch to redissolve it and stir it in. Simmer and stir the mixture for about two minutes, it will be very thick. Cool the mixture thoroughly. If you don't let it cool the egg will get cooked. If you are impatient, set the pan in a bowl of ice and stir to speed the cooling. When cool, stir in the egg white and yogurt. Mix thoroughly with a wire whisk until smooth. If you want a little more flavor you can add ΒΌ teaspoon of vanilla extract and some Equal or Splenda for sweetness when you add the egg.
If you don't have a toy to use with this, you can get a squirt bottle (such as is used for ketchup) in supermarkets or kitchen stores. Fill the bottle and put it in the microwave for about fifteen seconds to make it just warm.
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