Food

Perfect Milk Froth with Whole Milk

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Creamy and yet fluffy – that’s how the perfect milk froth for a cappuccino or latte macchiato should be. Hobby baristas are currently trying their hand at creating their own works of art, such as hearts on their specialty coffees. But with which milk is the milk froth perfect? EAT SMARTER tells you.

The perfect milk froth

In order for the milk froth on cappuccino or latte macchiato to be perfect, the protein and fat content of the milk must be right. Both are responsible for enclosing the air bubbles that have been beaten in when whipping so that the popular foamy milk is created. “The protein makes the milk foam stable, the fat content ensures the creaminess,” explains nutrition expert Susanne Moritz to the Bavarian consumer center.

The right milk

If you love milk foam like in Italy, you should use whole milk – firm foam is achieved by using low-fat milk of at least 1.5 percent. As a rule of thumb, the higher the fat content, the creamier the foam will be.

The temperature also plays an important role when preparing milk froth: lukewarm or cold milk is best. However, if it is heated to over 60 degrees, the milk froth collapses and is no longer usable for a creamy coffee specialty.

Coffee is so healthy

Coffee in its pure form is calorie-free, has a diuretic effect, and slightly suppresses the appetite. It’s also rich in niacin and antioxidants that help the body neutralize free radicals and protect cells. However, most coffee drinkers love the drink because of its stimulating effect: caffeine has a performance-enhancing effect and stimulates brain activity.

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