It’s possible! But it’s harder due to the typically different structure of the foam. To put it more plainly, it’s a slam dunk to aerate skim milk-foaming milks with higher fat content will need a bit more patience and skill. “Skim milk is great for making foams because it’s enriched in the whey proteins that stabilize foams, and largely free of the milk fats that destabilize them,” explains food chemistry expert author Harold McGee. What about fat content? Why is skim milk the best milk for cold foam? The larger-sized bubbles in cold foam are in part due to the temperature at which the milk is foamed, explains Professor Thomas Huppertz, a milk researcher at Wageningen University & Research in the Netherlands. It will usually be a poufier foam than the tight, sleek microfoam that is customary for hot drinks in specialty-style cafes, where steamed milk is served integrated into the coffee below. But more earnestly, “cold foam” is prepared cold as well as served cold, which makes it more suitable as a topping for cold beverages such as cold brew, iced lattes, and even non-coffee drinks. Since cold foam is usually sweetened, bear in mind you’re not exactly getting a diet drink even if the place you get your cold foam from is one that uses skim milk.Ī wise guy, eh? Well, it’s cold, for one. We won’t call this practice cheating outright, but it is a kind of cheating. Some coffee purveyors may employ whipping cream to achieve a similar effect. It is usually prepared with skim milk, and it’s often slightly sweetened.īut it’s so smooth and nice…are you sure cold foam isn’t just whipped cream?Ī popular example, Starbucks Cold Foam, is made with sweetened, aerated skim milk, and is what most consider the platonic ideal of cold foam. Cold foam is a fluffy, frothy topping of aerated (but not heat-steamed) milk that floats atop cool beverages like one of Bob Ross’ happy little clouds. If you think froth is “so 2020,” be assured it’s still cool.Ĭold foam is here (and here, and here) to prove it’s a lasting trend.
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