Abstract: A method for preparing an edible suspension product, including combining a quantity of water with a weak solution of acetic acid, adding a buffering agent to the combination to elevate its pH up to a compatibly workable level, then separately mixing particular dry ingredients together that add viscosity and flavoring to the solution, heating the solution from its ambient temperature up to a heated level, gradually adding the dry ingredients into the heating solution between a particular temperature range, simultaneously agitating the mixture during heating and while the ingredients are being added to prevent coagulation, and thereafter cooling the mixture down to ambient temperature while simultaneously stirring the mixture in its solution.