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  • Reheating any milk

    Heey guys, this is my first post here so hello to you all (:

    I'm getting really confused lately on the whole reheating milk,
    I've discussed it with a lot of people but no one could come with some good facts.

    So my question to you guys is;
    How many times could you reheat your cowmilk(fat, lowfat) soymilk, almondmilk and cocosmilk.

    And more important does it has healthrisks?

    <3

    (Sorry for my english, it's not my native)

  • #2
    Hello and welcome to the forum.
    Answer is Zero from me and you'll probably find most of us that are particular about coffee will feel the same.
    Your English is fine by the way.

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    • #3
      I will agree with fg1972 that reheating milk is not good particularly if your doing that in a cafe....
      With time you should find out how much you need per cup and add milk as required. Your cup volume that you use will not change so you will become familiar over time

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      • #4
        Real hard to get micro foam from reheated milk

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        • #5
          Yeah, don't reheat milk.

          I'd be highly skeptical of anybody claiming health risks (unless of course after heating it you left it out on a counter for a couple of hours before reheating it, but that's just basic food safety), but heating the milk changes the structure of the proteins, as a result of that, as noted above, once you've heated it once getting microfoam the second time around is difficult to impossible.

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          • #6
            Originally posted by jbrewster View Post
            Yeah, don't reheat milk.

            I'd be highly skeptical of anybody claiming health risks (unless of course after heating it you left it out on a counter for a couple of hours before reheating it, but that's just basic food safety), but heating the milk changes the structure of the proteins, as a result of that, as noted above, once you've heated it once getting microfoam the second time around is difficult to impossible.
            What he said. Once you have denatured your proteins, it's game over. Not only will it be virtually impossible to create microfoam from reheated milk, but you would also potentially burn the lactose thereby reducing sweetness and also seperating out the fat reducing mouthfeel.

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            • #7
              Thank you all for the replies! This is exactly what I needed to know.

              Have a lovely day <3

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