Some notes on FA Yogurt, also need some advice on FA banana

submitted over 9 years ago by non-polarbear

Hey guys,

Ive come across a great way to accentuate and balance the very accurate, almost too accurate, FA yogurt. I like this flavor a lot, however it is relatively finicky to work with though, too little and you will only taste the tart, too much and it tastes like spoiled milk.

However, around 1.5-2.5% is the sweet spot in my experience. You get the tart and the sweetness with a sour that unsweetened yogurt inherently has. To me the sour of the yogurt, although accurate, is a little too off-putting. I have found that 0.5-1% of INW cactus rounds out the yogurt and enhances the mouthfeel. It adds a little to the sweetness of the mix, yet not too much. The tart flavor is untouched, but the sour is tamed, and it is AWESOME!! It really brings the whole mix together, but thats, like, just my opinion man. lol I wanted to share my first original breakthrough in DIY with you guys. Maybe it will help someone.

Now, i need some help with FA banana. Im making an banana-apricot yogurt, and I can't get the banana to stand out in the mix. I want the banana to be the main note and it is just fading behind the yogurt.

Here's the recipe so far:

FA yogurt- 2%
FA Banana- 4%
FA Apricot- 2%
INW Cactus- 0.75%
FA Walnut- 0.25%

Any suggestions or general advice for making the banana come to life would be greatly appreciated.

Comments

5 points

by TechnicolorRainbowsover 9 years ago

I would try to back it up by another Banana type flavor. TFA Banana Cream or INW Banana or something.

4 points

by joesphaaover 9 years ago

I think FA Yogurt is one of the best under appreciated gems in the market. I use a bit in most of my milk profiles to add realism and depth (though CAP Creamy Yogurt can be better in certain applications if the tart is clashing too much). I rarely ever use it that high though, for me around 0.30%-0.60% does the trick in milk profiles. Though I have pushed it as high as 1.5-2% in heavy yogurt specific profiles (straight up yogurt or yogurt cake for example).

Goes very well with TFA Cheesecake Graham Crust, helps accentuate the tang/gives richness and round it out for parfait/cake-dessert profiles.

Another good blender is CAP NY Cheesecake.

I actually use it with INW cactus in my honeydew boba.

An accurate banana naturally is going to be a pretty subtle flavor so its hard to get it stick out in general, FA Banana in particular I haven't really had a lot of luck with (not that it is a bad flavor but it just doesn't really stick out). A more "candy themed" banana flavor will stick out though, for example LA Banana Cream.

That being said, try TFA Apricot or TFA Apple to reinforce the banana note, both contain appreciably high quantities of Hex-(2E)-enal which is a main identity odorant in the cavendish banana cultivar, the other being acetoin which you are missing in this recipe supposing you're using the reformulated yogurt. I'd also explore other banana flavors. A tiny bit of acetoin really is necessary for a convincing banana note.

3 points

by non-polarbearover 9 years ago

Thanks for the valuable input. I will definitely try to back it up with your suggestions. Do you have a recommended percentage of banana cream to back it up with? I haven't worked with LA banana cream yet.

2 points

by joesphaaover 9 years ago

A year ago fizz was using it at 5% in his nana cream. I'd maybe start at 3-4% and see what you think?

1 points

by helloiamyourpeepawover 9 years agoProud Sidebar Reader!

My notes on LA Banana Cream

Lor Banana Cream: Single Flavor 5-6%, Smooth, thick tasteless cream, banana runts/banana pudding type, artificial, sweet. Works well with bready flavors and bakery.

I prefer TFA Banana Cream with a drop or two of Ripe Banana for fruit mixes. Although haven't experimented with yogurts. The thick cream LOR has might work well.

2 points

by ID10-Tover 9 years ago

Do you have FA Pear? A teeny bit of pear (0.5% or less) can help banana "pop."

3 points

by Philosaphuckerover 9 years agoProud Sidebar Reader!

FA pear is on the way!

1 points

by ID10-Tover 9 years ago

I can't seem to get FA Pear to work as a main pear flavor by itself, as it sort of hides behind anything it's mixed with, but it adds a great crispness to other fruits. I especially like how helpful it is to FA Banana and TFA Pear.

2 points

by Philosaphuckerover 9 years agoProud Sidebar Reader!

I originally ordered it to supplement INW Pear, but it is really good to know that it can improve FA Banana. That flavor has been kicking my butt.

2 points

by cpmerrillover 9 years ago

Try NN banana cream. I've heard it's the most accurate representation

1 points

by CheebaSteebaover 9 years agoFrugivore

NN Banana Creme Pie is actually a really nice banana flavor, but it does come with that graham crust and is a pretty complete flavor. I haven't tried mixing it with other ingredients, but it's pretty bangin by itself.

2 points

by cpmerrillover 9 years ago

Im planning on picking it up with my next nic order. I'm going to throw in in my banana pudding wafer recipe in place of LA and it should be miles better

2 points

by thedirtyprojectorover 9 years agoOne of "The Damned"

Right on, man! I love FA Yogurt. Here's a tip: FA Oba Oba complements FA Yogurt really well. Try it out at 1% if you have it.

2 points

by fizzurpover 9 years ago

If you are looking for a creamy and fruity vape try this recipe ive been using for 2 years now 10% TFA Banana Cream 6% TFA vanilla custard 2% TFA Strawberry. Havent bought a juice that tasted better than this.

1 points

by UncleManifestorover 9 years agoMixologist

I would probably reduce the yogurt and the cactus.

I use FA Banana between 1.6 and 2.4%, along with 1-3% TFA DX Banana Cream. It is not going to blow your socks off with Banana-ness, but it is certainly detectable and pretty tasty.

Not really a fan of FA Apricot myself, tastes like a dry, aromatic Apricot rather than a delicious juicy fresh apricot, but I am sure cactus helps with that. You may want to try a touch of Almond/Marzipan to bring out the Apricot sweetness.

2 points

by non-polarbearover 9 years ago

The dryness of the apricot was actually what i first tried the cactus for. I just happened to notice that it countered the sourness of the yogurt well. Thanks for the input though im going to mix some 5ml testers up tonight and ill give that a shot.

1 points

by CheebaSteebaover 9 years agoFrugivore

I've used FA Banana quite a bit and I find it works better as a banana accent to something like TFA Banana Cream or LA Banana cream. I typically go in the range of 4% TFA Banana Cream and 1% FA Banana just to help boost the banana flavor and give it a more real aspect.

1 points

by Waitwhatismybodydoinover 9 years ago

I haven't worked with yogurt yet. I would say you might get some creamy, non-spoiled milk by utilizing a coconut. I've only worked with Capella's. I think at 1% in some recipes(I want to say total recipe was 13% or so) I could still slightly differentiate the coconut taste. So maybe .5% would be a sweet spot for pairing with yogurt.

2 points

by non-polarbearover 9 years ago

Thanks for the input, however I am allergic to coconut. I know most flavorings are artificial, but the problem is that I associate the taste of coconut with my throat closing up lol. So I stay away from it.

1 points

by BigComfyCouchover 9 years ago

I've yet to use it in a yogurt, but I've made an Indonesian desert with FA banana with some TFA Brown Sugar. I'm not home so I can't get the percentages, but I'll update later. The banana was very strong, but realistic thanks to brown sugar. I'll get back to you hopefully once I'm off work