MILK TEXTURING
1/2 full
There are three parts to texturing milk. They should be
done simultaneously: stretch, swirl and heat.
STRETCH
The air must be folded into the milk to stretch it. Place
the nozzle just below the surface of the cold milk and
turn the steam wand on, releasing its full pressure. As
the milk warms and grows, the nozzle should be kept at
the top of the milk surface to continue the stretch.
When the volume of the milk has increased by half, the
nozzle can remain below the surface of the milk.
SWIRL
P P lace the steam wand to the side of the jug. This creates a swirling motion in the milk, which
k eeps the milk nicely blended and smoothes out any bubbles.
3/4 full
HEAT
Turn off the steam wand when the milk has reached 60-
65ºC. You should be able to touch the bottom of the
jug, but not hold for any longer than a couple of
seconds. If there are any large bubbles, give the jug a
heavy knock on the bench to remove them. If there are
still a few bubbles, skim off the top couple of
millimetres with a spoon.
Swirl the jug to reveal a glossy sheen. Now the milk is
ready to pour.
Pg 39
8/07/19 20:21
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