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Terrible texture with only whole milk?

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  • Terrible texture with only whole milk?

    Hi everyone, I'm a fairly new barista at a fairly new cafe and I'm having a recurring problem when steaming whole milk. Skim and soy are perfectly fine but when steaming whole milk everything goes perfect right until the end. I've purged the steam wand, use fresh, cold milk in a clean cold jug, aerate it til about forty degrees and when I'm whirlpooling right as it gets close to 60/65 degrees it foams up like crazy. It's definitely not burning as I've checked with three different thermometers (one digital) but it looks like it has been - without the smell. The only thing I can think of is the milk being delivered and left out too long before I get there and it being crazy humid in the cafe, but wouldn't that affect the skim milk in the same way? It's really frustrating me as I'm usually quite good with my milk texture but it seems no matter what I do it ends up as dishwater

    Any ideas as to what it could be or something I'm not checking?

  • #2
    Have you tried a different brand of whole milk? Maybe go and grab a carton of a supermarket shelf and see if there's a difference. At least that way you can start to diagnose the problem.


    • #3
      Excellent idea DaveD, it's what I'm going to be doing tomorrow.


      • #4
        Let us know how it goes......


        • #5
          So it was what I thought. I was told by the managers that the milk was delivered shortly before I arrived. Then I find out that it has been delivered at least an hour and a half before I start and I am generally the one putting it in a fridge... No wonder the higher fat content milk is reacting strangely. I bought my own milk from the deli next door and showed them the difference - the next day I turned up extra early and made sure the milk was away and thus far no problems Now just to convince them I actually know what I'm talking about.


          • #6
            That's great to hear that you seem to have worked out the problem. I still find it strange though that you don't have the same problem with the skim and soy milk which I imagine is left out for the same amount of time.