Advice 1: How to steam the milk for latte

If you need to whisk the milk, so you decided to cook at home coffeelatte. Milk with 3.2% fat most appropriate for this purpose. While beating such milk, the air molecules come in contact with the protein compounds, resulting in a seductive and persistent foam, which enables you to make beautiful drawings.
How to steam the milk for latte
For whipping a sexy foam use a steam crane, so called "coffeemakers or coffee machines. Pour warm milk in a special metal pitcher - pitcher. Verify and prepare a steam crane. To do this, take him aside and in a few seconds turn on , to reset the gathered water. Then immerse it in a jug of milk, nearly to the bottom. On and off in a second. Repeat the short supply of steam twice. Then slowly and surely start to raise the vapour spout of the faucet up to the border of milk and air. This formed foam. Slightly tilt the pitcher,give the tap a little storm. Turn off the device once formed the desired amount of foam. Remember, the whole process should happen at the edge of the jug. Persistent milk foam do not always. Practice and you will get a thick and resistant foam.
If not the machine, use a little milk in a mixer with different attachments. Gently reheat the milk on the gas stove or in the microwave. Hot, but not precipitance milk easily whipped. Pour milk into a metal container,tilt it, then immerse it in a mixer with an attachment and start whisking. Move the nozzle in various directions, until the milk begins to foam. Select the mode of operation of the mixer, which has a low amplitude and high speed. Try different tips until you find the most suitable one to obtain a silky foam.
Another method of mixing foam for coffee is the French press. Heat milk, but do not allow it to boil. Pour warmed milk into a French press. Then begin to lower the plunger. Carefully pull the cover, start whisking the milk, raising and lowering the rail. The milk will begin to foam and swell. Please note that overheating the milk foam is not whipped.
The foam from the milk, you can blend, whisk or any other similar device. But it takes a lot of time. Slightly heating the milk over steam, whisk in a quick motion.

Advice 2 : How to beat milk foam

If you need to obtain milk foam, you probably want to cook at home coffeecappuccino or a latte. The best for this purpose, milk of 3.2% fat. Whisking that you allow his protein compounds to come into contact with air molecules, and thereby forms a lush, long lasting bubbles.
Strong and thick milk foam starts to turn over time
You will need
    • Milk
    • Coffee machine
    • Device for whipping milk
    • Blender
    • Mixer
    • Whisk
    • French press
    • Milk jug (milk jug)
If you are a happy owner of the machine who know how to make cappuccino coffee, steam the milk for you is not difficult. Take a metal jug for milk foam, pour the milk and immerse in it a steam crane. At this time, the steam supply should not be included! Submerging the crane, you can enable it. Then start slowly and smoothly, but not too much, lower the jug or raise the spout of the faucet. Milk foam is formed on the border of milk and air, precisely because it requires three things: air flow, hot steam the milk itself.
It does not immediately get to make a good milk foam with coffee maker and jug. This calls for habits and skill development. – thick and stable milk foam sooner or later will have to happen. Some believe that much depends on the correct shape of the milk pitcher or jug. Buy it especially for coffee, he has a solid form.
If the machine at home, you can steam the milk available tools: mixer, blender, coffee plunger, whisk and other similar devices. Whisk cold milk with them will fail, so you need to heat it. Hot, but not too much, milk is easy enough whipped. Very comfortable warm drink in the microwave. Pogreb milk, whisk it until you get a good foam. If you do this with a mixer, try different nozzles to find the one that best does the job. Select a mode mixer in which the movements are of low amplitude and high speed.
There are special device for whipping milk, this small dairy mixers. They have special nozzles to quickly cope with this task, but the milk before whisking still better slightly warm.
If you over heat or boil the milk, milk foam may not work.
Useful advice
Starting mixing, submerge the mixer or other devices in a mug with milk and then turn, otherwise you risk to splash the entire kitchen.

Advice 3 : How to beat the foam for cappuccino

Cappuccino is one-third of black coffee (espresso), one third hot milk and one third milk foam. The milk foam is commonly sprinkled with cinnamon, grated chocolate, sugar. The drink is served in a porcelain Cup, a heat retaining. First spoon to eat the foam, and then drink coffee.
How to beat the foam for cappuccino
You will need
  • - the beater to foam;
  • a coffee with a nozzle for cappuccino steam generator;
  • - metal bowl and mixer or electric whisk for cappuccino;
  • - milk or cream.
Pour into the device for whipping foam cold milk, close the lid, in which is mounted a whisk, turn on the device. The milk inside is heated and simultaneously pulled apart a minute later, the foam is formed. The device is adjusted so as not to overheat the milk (boil milk, no foam), and automatically shut down at a certain temperature. It is therefore important to pour cold milk.
Use the special attachment to coffee machine for the formation of foam. Pour into a glass of cold milk to half, tilt it at an angle of fifteen to twenty-five degrees and bring to the nozzle, turn the steam function, wait a few seconds to from the nozzle flew the drops of water, then immerse it in milk.
Ensure that the nozzle is not submerged too deep, keep it closer to the top of the liquid. After use clean the nozzle: turn on and immerse for a few seconds in the water (and therefore washed out the milk trapped inside while beating).
Use for the preparation of foam without any special devices not milk, and cream, as they are much denser and easier whipped.
Pour into a metal Cup cold cream (half of it), put on the stove, heat on low heat for about ten to fifteen seconds, immerse in liquid to whisk cappuccino or use a mixer with a nozzle-whisk. Do not allow the cream to be too hot. Remove the mug from the heat and with a spoon put the formed foam into the Cup.
Prepare a Cup of cappuccino in advance: boil and pour into cups a third of the volume of espresso, add a third of hot milk, cook also ground cinnamon, grated chocolate, vanilla sugar. All of this should be prepared when you proceed to the production of foam.
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