Friday, April 27, 2012

Tips from the Farm Kitchen: Foaming Milk


Getting the milk to foam properly when making a real cappuccino with espresso and steamed milk is a precise art. Creating the perfect foam for your coffee is not as easy as it sounds.

It is generally accepted that one should use cold milk (40°F [4°C]) and rapidly inject steam into the chilled liquid.

The steam and rapid mixing form the bubbles that create the foam.

Continued at Foaming Milk

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