Two stages of steaming that will give you perfectly textured milk.
First thing, fill up your milk jug to just below the inside lip. If you fill it any higher you might spill it everywhere when steaming.
Then you want to position your steam wand correctly. Run the wand down the lip of your jug and then angle it to your preferred side. You want it angled so that it will spin the milk in a vortex. You also want the tip of your wand just submerged below the milk.
So the first part of steaming is incorporating big bubbles into your milk. So start your steam wand, and when the tip is right near the surface you’ll hear these big slurping noises which is the air being blown in. You only want to do this at the start of steaming.
For the second step, slightly lower your steam wand to stop adding air. You then want the milk to spin and it should be relatively silent like this. This is called texturing, and as the milk spins it breaks down all the big air bubbles into tiny little bubbles which is what makes your milk silky!
Once your milk is hot enough, stop steaming, purge your wand and wipe it down. If you have any additional bubbles in your milk you can just give your jug a tap, and then give it a swirl to keep the milk silky and shiny.
And there you have it! Perfect milk from the comfort of your home.
Correct Milk Temperature
Different milk has different optimum temperature for the perfect taste and texture.
If your milk temperature is under, it'll be warm and with little texture. If your milk temperature is over, the milk is heated for too long and will have a burnt taste with all texture lost. Refer to the following for the best temperature for your milk.
- Full and skim milk: 60-65°C
- Almond milk: 55-65°C
- Soy milk: 55-60°C
- Coconut milk: 65-70°C
