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Techniquebeginnerdraft

Frothing milk

Also searched as: milk foam, cappuccino foam, steamed milk

In short: Milk proteins wrap around beaten-in air bubbles and hold them, best at 55–65 °C (as a guide).

Picture it

Like soap bubbles with a protein skin: the skin holds as long as it does not overheat.

What happens

Frothing beats air into the . The milk proteins gather around the bubbles and form a stable skin. If the milk gets hotter than about 70 °C, the too much: the foam collapses and the milk tastes cooked.

Why it matters

Cold, fresh milk froths best. Whole milk gives creamier foam, skimmed milk more volume but drier.

How it’s done

Sequence · Step 1 of 4
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Pour cold milk into a cold jug, no more than a third full.

All steps as a list
  1. Pour cold milk into a cold jug, no more than a third full.
  2. First draw in air until the volume has grown by about a third.
  3. Then dip deeper and let the milk swirl until the jug is too hot to hold.
  4. Tap and swirl briefly so large bubbles disappear.

Rules of thumb

  1. For firm foam: cold, fresh milk, heated to no more than about 65 °C.
  2. Foam collapses at once? The milk was too hot or had been heated before.
Related entries
Foams and whipping in airCoffee and tea
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Milch: Milchschaum