The best milk for milk froth, what kind of milk to use for milk froth

Whole milk should be used for milk foaming.

Or fresh milk. When frothing milk, be sure to choose good milk, preferably milk with a protein content of more than 3% and a fat content. This type of milk is more conducive to milk foaming.

Milk has three main components, which are protein, carbohydrates.

Fat. Different cows have different protein contents, which affects the milk's ability to maintain milk foam. In general, whole milk will bring a rich and heavy layer of milk foam, while skim milk will bring more foam and larger bubbles.

There are two ways to form milk foam, one is steam and the other is milk foam pumped with a filter press. Before frothing milk, if you use steam, pay attention to the temperature of the steam should not be too low, otherwise the milk froth will not be dense and will naturally remain short. Of course, the temperature should not be too high, so that the milk boils and the milk foam is no longer dense.

Do not use a thermometer during frothing.

This will affect the process of whipping and cottoning. You can measure the temperature directly by hand, and pay attention to the changes in sound when heating. If you are a novice, it is recommended to use whole milk to froth the milk, if you use skim milk, there is a certain skill, and it is not too easy for novices to master.

I don't know how to do this.

Whole milk. Choose milk with a protein content of more than 3% and a fat content.

Milk has three main components: protein, carbohydrates, and fat. Protein is about 3%-4% in milk, and the ratio of protein content in skim and semi-skim milk is higher than that of carbohydrates and fat.

Protein can be broken down into two main substances: milk protein and whey.

The different protein content of different milks affects the ability of different milks to maintain milk foam, which in turn affects the barista's ability to decorate lattes. Whole milk will bring a layer of rich and heavy milk foam, while skim milk will bring more foam and larger particle bubbles.

Milk foam can generally be beaten with any kind of milk, theoretically the less fat used for milk foaming, the harder the milk foam will be, and it is recommended to choose according to individual needs. Milk froth is simply the air foam formed by milk and air, which is mostly used in coffee making.

At present, there are three kinds of milk that are commonly used for milk foaming on the market, namely fat-free milk, low-fat milk and whole milk.

In general, when the milk temperature is high enough, the fat in the milk melts into the binder of the milk foam, which further stabilizes the milk foam, so the milk foam made from low-fat and skim milk, although hard, is often not as fine as the milk foam of whole milk.