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Frothing milk for coffee

post #1 of 5
Thread Starter 
I make my coffee using a french press, and use my battery-operated aerolatte to whip up a froth from warm milk to top it. Fast and cheap, and the cleanup is easy. But it doesn't always come together:

Can someone tell me why some brands of milk just cannot froth, or produce a froth that collapses in seconds? I find that low fat milk doesn't work, but even ordinary whole milk varies from brand to brand. As well, the batteries work best when fresh. Apart from this, I don't know.

post #2 of 5
The principle variables for your method are fat content, temperature, quantity, and speed (and torque) of the whip. More fat seems to yield a smoother froth. Cooler milk "stretches" better than warm.

Hope this helps,
post #3 of 5
Thread Starter 
Thanks, BDL. I'm sure it will. It's a great opportunity for my son to practise the scientific method!

post #4 of 5
Each morning I make cappuccino with our machine and get the benefit of a frothing wand on the machine to steam the milk.

With that said, I've found that I can get a better froth (especially 'stretching' the milk from non fat over fatted milks. It could be due to the steam process. I can froth the others but it takes more work.

As BDL said.. keep the milk COLD until you're ready to froth it. That's important!
post #5 of 5
Thread Starter 

Another try a it

Yesterday morning, I added some half and half to the grass-fed cow's milk that couldn't froth well. Warmed it for a shorter time in the microwave. It frothed with the aerolatte much better than Saturday's, but not as well as my usual brand.

On Saturday, it was the same milk, but frothed using a stick blender after a shorter microwave time than usual. Messier, but it frothed passably well.

Countertop space is very limited in my crammed apartment, or I would have got a cappucino machine!

But at least I have a workaround now. Thanks again to you and bdl.
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