How do you know if your milk is going to burn? Just use a steam thermometer in your milk frothing pitcher and checking the temperature of your milk is a breeze. Frothing, or texturizing milk is how you prepare milk for a latte. Foamed milk tastes much sweeter than cold milk; this is because heating milk increases the solubility of the lactose and although it has the same amount of sugar the perceived sweetness of warm milk is more pronounced then when it is cold. This sweetness is what makes milk based espresso drinks taste so darn good, it has the ability to take the edge off a particularly tart or bitter extraction and turn it into a delectable treat, like the mocha latte for instance.
When it comes to getting milk to froth up, temperature is key. The actual foaminess occurs when milk is heated to the proper temperature and basically the proteins in it begin to cook and change their chemical structure, it won’t foam if your milk isn’t hot enough and if it’s too hot it will burn.
To perfect your milk foaming skills, you must use a steam thermometer and keep a careful eye on
your milk pitcher as you steam it. If you start with cold milk in a cold pitcher, your milk will begin to texturize at 100 degrees Fahrenheit, it will be finished and fully foamed at a temperature between 150 and 165 degrees. Thankfully, our steam thermometers can be clipped on the side of your milk pitcher so it’s easy to keep a constant reading, even if they don’t come packaged with a clip, clips are available separately.