CO2 does change the taste of whatever you’re ingesting, that and the bubbles tend to be bigger which can make certain things unpleasant. This would likely actually work doing carbonation with nitrogen (aka: Nitrogenation) as the bubbles are smaller and the gas doesn’t react the same way CO2 does.
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I am a man who says, “I am a man of science.”
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You can carbonate milk in a less messy way by putting a chunk of dry ice in it.
It’s nasty, do not recommend.
it is a popular drink in East Asia
Airag… (fermented horse milk) is… an “acquired taste” which expats in Mongolia swore could be “like a fine white wine”. I’d say closer to slightly-off milk mixed with Bud Light.
Definitely in the “carbonated milk” category, but I’ve never seen it in North America… 
Something to wash down your stone-grilled marmot on a stick sold roadside… Mongolia is hardcore.
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Absolutely not. Don’t look for any. Just do the experiment and report back. 
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I don’t think so.
This had potential, it’s just that this experiment didn’t go so well.
Other exampls of nice fizzy milk products
A) Kefir (I like the one with strawberry)
B) ice cream soda floats
There is an episode of gastropod (the podcast about food, not the other one about snails) where in their ice-cream episode they talked about making fizzy , carbonated ice cream using dry ice. The advantage being that if you can get small ice crystals, then the oce cream texture is creamier without needing as much butterfat. The upshot was fizzy carbonated ice cream. I almost wantvto get a welders license to build this fizzy ice cream machine.
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I stumbled upon some milk soda at a 7/11 in South Korea. It was like one of those Gogurt tubes in the US but bubbly.
They also come in Peach and Strawberry and Melon
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I personally love veisbiere milkshakes.
1/2 can of german wheat beer (use a more pale beer. You are a monster if molson or lager touches this beauty)
1 tsp vanilla
2 tbsp sugar
Cream
Make sure the beer and the cream are chilled, and have it sooner than later
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I suspect any fizziness in kefir (and I’ve never found it actually fizzy, myself) is due to fermentation not artificial injection of gas.
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I once put some slightly flat home-brewed beer in my soda stream. I feel like it was a worse idea.
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Sshh! Don’t tell @FGD135
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Silly question.
Could this work if you set up a canister system with a screw on lid and appropriate (and easy to clean) check valves?
It turns the bottle into a frothy projectile. The small amount of beer left in a liquid state at the bottom of it will have slightly more carbonation though.
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This video was so stupid.
The fact is that there should be a screw on lid for the glass jar with a dual valve system (one valve being a stainless steel check valve preventing backflow out of the bottle, and the other being a ball valve). Looking at how this stupid carbonation machine is designed is giving me a professional case of design rage. It’s like the soda maker wants people using their device to get unhygenically splashed.
I used to do design work for steam injection and water heating systems, so I see devices like this in the context of machinery used to flash-steam cook a large room full of product in a short period of time, and I just want to point out dangerous design flaws.
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Such a tiny mess… hold my Scotch, I show you how it’s done.
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Still a common thing in some parts of the world, it seems.
See also: this PR mess.
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now we have a contemporary version of crying over spilt milk
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Won’t you need that scotch if you’re going to carbonate it?
ETA that I haven’t laughed this hard since that Goat sings Taylor Swift video.
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Yeah, but imagine if he’s just doing this for practice. Like, maybe he wants to be a nuclear scientist some day? See!
I have one of the early Perlini systems for spirits. My favorite was the effect it had on amaros. Kind of made them taste like cola. Not better than the original spirit of course but fun to try. Interesting how much it enhanced the sweet notes.
https://www.amazon.com/Perlini-Version-Cocktail-carbonator-Transparent/dp/B07K7DGB71
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