That’s not how they make fizzy drinks, they directly add the CO2. The acid thing is a myth, you’d just get very sour and weird tasting water with the slightest bit of gas since that process is too slow to be viable for this use.
Well… The sparkling will be really intense and short-lived, as all that carbonic acid reacts with the bases on the milk. Then it will be completely flat.
Also, from the taste of old tooth-paste, I imagine CaCO3 tastes like spoiled sand would if sand was capable of spoiling.
I only get my Milkis from the most authentic sources - from a GS25 in Hongdae at 3am, stumbling in after several drinks and a pack of long island iced tea cigarettes smoked in the club, paired with a bulgogi kimbap
i used to do this as a kid. plop one of these en.wikipedia.org/wiki/Effervescent_tablet (but with fruit flavoring and sugar) in a glass of water, let it fizz a bit, then pour a bit of milk on top. the milk would instantly curdle and stay on top in a layer. it tasted bad. curdled milk with sugar and artificial lemon flavoring. i usually just poured it out after confirming that it still tastes bad.
i have no idea why i did this, it just looked fun.
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