Cold skim milk is the best choice for achieving a full froth for cappuccino. Why? The proteins in the milk have been absorbed which gives stability to the bubbles at the liquid's surface so you get a longer lasting froth.
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that's interesting... I haven't had much use for substituting skim milk, always lacks something in teh final product... glad it has a use
ReplyDeleteSkim milk is one of those acquired tastes. I love a heavy cream in my coffee but with cappuccino that skim milk really makes a difference. The nice thing is I'm not getting all the calories of my normal heavy cream so that has to count for something :)
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