Hi all
Ive been practicing latte art for around a year and have got to the stage where I can create half decent rosettas consistently when using full cream milk. However my wife drinks skim milk only and for some reason I have major problems pouring rosettas with it. Even if I do a mix of 3rd full milk and 2 3rds skim, I can do ok latte art. Just the skim milk on its own that gives me problems.
Just wondering if there are any obvious tricks to texturing skim milk for latte art. Worth noting that I use a thermometer, try and obtain wet paint consistency etc etc. Ive also tried frothing less as I; ve found skim produces more froth, i.e. the equivalent frothing for microfoam with full milk tends to result in more froth than required and blobby art if pouring rosettas. Also found its easier to pour hearts with skim (aothough still harder than full cream).
ps
Apologies if this question has been covered before - happy to look at another thread if it exists.
Ive been practicing latte art for around a year and have got to the stage where I can create half decent rosettas consistently when using full cream milk. However my wife drinks skim milk only and for some reason I have major problems pouring rosettas with it. Even if I do a mix of 3rd full milk and 2 3rds skim, I can do ok latte art. Just the skim milk on its own that gives me problems.
Just wondering if there are any obvious tricks to texturing skim milk for latte art. Worth noting that I use a thermometer, try and obtain wet paint consistency etc etc. Ive also tried frothing less as I; ve found skim produces more froth, i.e. the equivalent frothing for microfoam with full milk tends to result in more froth than required and blobby art if pouring rosettas. Also found its easier to pour hearts with skim (aothough still harder than full cream).
ps
Apologies if this question has been covered before - happy to look at another thread if it exists.


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