How to Steam Milk
Adding
steamed or frothed milk to an espresso drink is the finishing touch
that turns espresso into an art. It helps us to create our
favorite indulgences to enjoy with a pastry, breakfast meal, or just
because.
Just like with any fine cooking techniques, learning how to
steam milk isn't something
you will be perfect at your very first time. There is an
efficiency and an art to be learned about frothing milk and to become
good at it, you need to keep practicing!
- Use a stainless steel pitcher that has been chilled in the
refrigerator.
- Fill
the pitcher 1/3-1/2 full with cold milk. - (keep in mind, the
less
fat
the milk has, the easier it will froth, however, the fattier the
milk, the creamer it will be. I recommend starting
with skim
milk
or 2% to get your technique down, then moving on to half & half
or
whole milk)
- Place a thermometer in the pitcher to keep track of the
milks temperature.
- Hold the pitcher at an angle and place the wand at the
bottom of the pitcher. Turn on the steam.
- Quickly
pull the pitcher down so that the wand is placed just below the surface
of the milk. It should make a slight hissing sound.
- The milk
will begin to expand and fill the pitcher, continue to slowly bring the
pitcher down to keep the wand just below the milks surface
- When the milk reaches 100 degrees, you can lower the wand
back to the bottom of the pitcher and hold it at an angle.
- Tilt your pitcher until you achieve a whirlpool.
This will help you to get a smooth, shiny foam.
- When
the milk reaches the desired temperature just beyond 140 degrees (If it
reaches 160 degrees, it will scold and won't be any good) turn of the
steam wand while the wand is still in the milk.
- Wipe the steam wand to prevent calcification.
- Tap your pitcher on the counter to remove any large bubbles
that may have risen.
- Use your frothed milk to make a tasty drink!
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