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Sparkling yoghurt
Doogh or Ayran
Kefir or my personal favorite, yogurt flavored Milkis
There you go Milkis is literally OP. Assuming it comes from the Milkis region of the Republic of Korea. Otherwise it’s sparkling yoghurt.
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
Your life sounds like a dream
Chalap
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.