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question - milk frothing using a mini battery frothy thing....
cold milk, frothy heaven like a fluffy bastard
hot milk, not a chance, insipid void of flatness
?por qué?
what am i doing wrong?
Just drink it FFS 😉
As temp increases, dissolved oxygen levels decrease. My guess would be there's just nowt left to froth up or something? What type of milk?
Put most of the hot milk in your drink, then get just a little bit and put it into an old milk container (with a lid) - shake like fury for a few seconds, hey presto, very frothy warm milk - float that on top of your drink. Don't do it with a lot of or very hot liquid.
the standard of assistance is not good enough
i want froth in my coffee not my thread
Froth forms because of the protein chains becoming entangled and forming the film required for bubbles. Fat inhibits this process.
However I dunno what role heat plays. Milk foams quite nicely with steam which makes it quite hot. Although if you steam it too much it does go a bit naff. Maybe your milk is too hot?
You could also try high intensity interval frothing, or HIIF. It has been shown to increase foam more than sustained frothing. Try 6 sets of 6x2 second froths as hard as you can seperated by 5 seconds of rest.
(JOKE! 🙂 )
weird it's usually easier with hot milk. Personally I just heat up some milk in a little cafetiere and pump it a few times - makes some lovely froth.
molgrips, its simple, you need a -ve balance of milk to air - dur.
what % of the cows optimal heart rate should i pump my juice at?
i've tried frothing then heating
frothing then heating while still frothing
heating while frothing
heating, then frothing
finally the solution - I'm walking to my local Costa for a machiatto fix
What milk are you using?
My guess is that frothing has something to do with the fat globules.
These globules are broken up when milk is homogenised, making it impossible to froth.
Its a dark art this, I can barley raise a little froth but Mrs ddmonkey can make her coffee look like an icecream... I'll ask her for a master class and pass on any tips I get.
Chief, get an espresso machine. Only costs as much as 50 large lattes.
Apparently temperature (v hot but not boiling) and patience (takes a long time)... 🙄
I'll make you some frothy milk when you bring that projector back.
My guess is that frothing has something to do with the fat globules.
It's the protein. I read about it in New Scientist. Someone did some research on this and ended up coming up with the perfect breed of cow and diet to make milk ideal for frothing.
Skimmed milk has no fat to inhibit protein forming so you get loads of fluffy suds, whilst full cream milk makes smoother creamy foam.
have you tried using egg whites instead?
