Sunday, June 01, 2008

Got Milk?

"It's real Velour, let yourself go.."
- Zapp Brannigan

Smooth, luscious, rich and creamy. Textured milk made from lots and lots of microscopic bubbles. It flows like light yoghurt and tastes "sweet" as it rolls off the tongue. Made from full cream milk, it is extremely rich and satisfying.

It took me a whole month to learn how to perfect the technique. Here are some pointers i'd like to share.

Ezra's Guide To Steaming Milk:
  • Never use "frothing" devices. They make tasteless, stiff foam that looks like detergent out of the dishwasher.
  • Always use full cream milk. Lowfat milk is easier to foam but the quality of the foam is very low.
  • Angle your frothing pitcher so that there is a whirlpool of milk.
  • Bring the tip of the wand to the surface slowly until you hear a tearing/sucking sound. Pull in enough air to double the volume of the milk before the thermometer reads 35 degrees.
  • Spin the milk as throughly as you can to break down any visible bubbles.
  • Stop steaming when the thermometer hits 60 degrees.
  • Knock the pitcher on the table to get rid of any big bubbles that may have formed.
  • Fold the milk by spinning it around in the pitcher.
  • Leave to stand for 30 seconds before pouring.

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