We used a Nespresso Aeroccino milk frother for our testing. For fat content, cashew milk was lowest at 2.1 grams per cup and coconut milk was highest at a whopping 42.4 grams per cup. Our non-dairy milks ranged in protein from less than one gram per cup (cashew milk) to eight grams per cup (soy milk). It had nine grams of protein per cup (250 mL), and five grams of fat. We tested 10 kinds of milk, and their protein and fat content varied widely.įor our baseline regular milk, we used 2% (partly skimmed) milk. The first kind will mix better with coffee, which is why coffee shops use it as the base for steamed milk to create latte art. Whole milk gets you a thicker, creamy texture and a more stable foam, while skim milk gets you a drier, more voluminous foam with larger bubbles. So in any type of milk, the protein and fat content will determine the quality of the foam. With cold milk, the milk froth disappears more quickly. So you can find a nice balance by heating your milk when you froth it. The good news is, when the temperature rises, the fat melts and doesn’t destabilize things as much. Meanwhile, the fat in the milk acts as a destabilizer. This is all explained by an actual scientist in this video, if you’ve got 24 minutes: So they form a protective layer around the air bubbles, keeping the bubbles stable and allowing the milk to foam. The casein proteins suddenly need something else to latch onto. Aeration causes the micelles to break up. In milk, they take the form of little spheres known as micelles. The important proteins are called casein proteins. The proteins do their job at the interface where liquid meets gas-where the water in the milk meets the air. The froth would destabilize and fall apart quickly if you didn’t have those proteins in the milk. No matter whether you use agitation or injection, air and water don’t mix every well. When you use a steam wand, you’re frothing by injection. Learn the differences between a milk frother vs. Other frothing methods do it by injection, like when you use the steam wand on an espresso machine. Some frothing methods do this by agitation, which is what happens when you froth milk by hand using a whisk, shake it in a mason jar, or use an immersion blender. Milk, including most non-dairy milk, has four main components:įrothing milk for coffee fundamentally involves aeration-adding air into liquid. What Makes Milk Froth? A handheld milk frother employs agitation to do its job. We’ll show you our demonstration videos below and lay out the nutritional information for each milk we tried frothing, but first let’s talk a bit about the science of milk frothing. Yes, you can froth almond milk, and you’ll also do pretty well with half-and-half, oat milk or coffee creamer. Here are the froth ratings for all the milks we tested: Type of milk We decided to try out as many milks as we could get our hands on, and find out which ones froth the best. I like a good cappuccino, so if I were ever to adopt a vegan diet, one of my first questions would be, “Can you froth almond milk?”Īnd if not, then which non-dairy milks can you froth for your coffee drink? Just so you know, as an Amazon Associate we earn from qualifying purchases made via bold red links, buttons or images.
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