I understand that steaming milk which has already been steamed results in a loss of the sweetness due to the molecular changes which have already occured during the first steaming. I learned this during some training and asked the trainer what cafes did with all of the left over milk. He said that his cafe threw out about 6 litres a day.
I was wondering what other people do both in a domestic and commercial environment. I try to steam the minimum amount so that the next time around I use perhaps 25% old and 75% new.
I was wondering what other people do both in a domestic and commercial environment. I try to steam the minimum amount so that the next time around I use perhaps 25% old and 75% new.

Practice like a mad-man!
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