Is it better to start with cold milk, or room temp, for good froth?
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Cold milk?
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Re: Cold milk?
Hi Kerry,
Definitely cold milk, the stretching (introducing air) needs to be finished while the milk is cold. if you stretch warm/hot milk you end up with big bubbles that wont pop! The colder the milk is when you start, the easier and more time you have to get your stretching done.
Deb
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Re: Cold milk?
It doesnt really matter.
Ashley is right though, it will not stretch after 30C.
You only need 3-5 seconds of air being introduced and about the same to fold the air through the milk to get decent milk. The key here is the longer you combine/fold the milk, the smoother the finer texture will be. Hence the recommendation of using as cold as possible.
There are health and safety laws attached too, which require all milk to be stored in the fridge at all times.
In short, the colder the better, but warm can still produce awesome milk, just have to be more careful
MP
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Re: Cold milk?
If you have a low-end machine (like my old Breville Cafe Roma) with low steaming capacity, I had to start with really cold milk and jug, otherwise I had no hope. It used to take a long time, and nearly up to 45*C, to stretch sufficiently, compared to the few seconds it takes on my VBM Domobar Super.
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