Tasting Your Own Cum

We all like the taste of cum so why don't we eat our own cum? Some of us do but the ones who don't, can't stay "in the mood" after they cum. Nah! Maybe next time. Eventually, you can get past that mood killer and enjoy your own cum, but if that's still a problem, here is a solution. Milking your prostate. Your prostate gland is where you cum is made. It is in the front of your lower abdomen and your urethra runs through it going from your bladder to your penis. When you cum, it forces semen through your urethra and out your penis. But you already knew that. Enough clinical talk. Let's get down to the nitty-gritty.

Here is how to milk your prostate: You will need a smooth, stiff probe to stick up your ass. I use the handle from my toilet plunger. Insert this in your ass about two to three inches. Press toward the front and you will be pressing on your prostate. You may feel a slight pain. Any more than slight is too much. Push with your muscles like you are taking a piss, then squeeze like you are stopping a piss. Alternate the pushing and squeezing while pressing on your prostate. The cum will start to flow slowly. Everyone is different. Some will get a lot, some not so much. You may get more with practice. You can increase your volume by saving up a few days worth. Do this after enjoying your favorite porn and that will help too. Catch the cum in your other hand or let it ooze on the counter. There. You have some of your cum and you are still in the mood to enjoy it. Lick it. Work it with your tongue. Taste it. Swallow it.

Another method of getting your cum without getting out of the mood is edging. This is where you masterbate to the point of cumming but stop just in time to prevent a full blown orgasm. If your timing is right, you can get a gush without the throbbing. Give it a slight rest and you can repeat this a couple more times before you have to finish it off. Meanwhile, you enjoyed your cum and stayed in the mood.

Here are some of my milking and edging videos and some from XHamster: