plscaffeinatemama Junior Member Joined: 21 Sep 2009 Posts: 4 Location: Minneapolis Expertise: I love coffee
Espresso: Breville Die-Cast 800ESXL Grinder: Ascaso iMini Drip: French Press
Posted Sun Oct 25, 2009, 6:10am Subject: Re: a milk question
Wow, Chang, now THAT is the geeky milk answer I was looking for! Thank you!!
Yeah, I had some half and half to use up once, from a different recipe, and used it to make a latte. Mmmmmm, breve. I vowed not to do that very often... highly addictive quality.
plscaffeinatemama Junior Member Joined: 21 Sep 2009 Posts: 4 Location: Minneapolis Expertise: I love coffee
Espresso: Breville Die-Cast 800ESXL Grinder: Ascaso iMini Drip: French Press
Posted Thu Nov 5, 2009, 10:17am Subject: Re: a milk question
another thing that just struck me - if the bacteria count of a milk affects its 'frothability', then it would make sense that this milk would foam better than previous raw milks I've tried, because not only does it have a higher fat content, it also has a higher bacteria count. Aha!
I would also gently offer up the thought that raw milk does not really spoil - it sours, and then separates into curds and whey. You can strain out the whey and have a perfectly healthy and extremely tangy cream cheese. Most people just get so squigged out by the notion of eating sour milk products, because it is no longer the norm, but have no worries about putting a dollop of sour cream on their baked potato, or eating yogurt or drinking kefir!
CMCM Senior Member Joined: 27 Jul 2005 Posts: 215 Location: California Expertise: I love coffee
Espresso: Rancilio Silvia Grinder: Baratza Vario (retired the...
Posted Tue Nov 10, 2009, 7:15pm Subject: Re: a milk question
canon Said:
Interesting.....I have been curious about steaming half and half but have never tried it. We go through so much milk making caps that it would cost a fortune to use half and half.
Are you saying that it handles exactly the same way as milk when steamed? The flavor has to be much fuller.
I started learning to texture milk with fat free milk, which I guess is the easiest to foam. As I progressed to higher and higher fat content, I was refining my technique along the way. At this point I've done it enough that I find the half/half just as easy to microfoam as the other stuff, and in fact, I like the end result better in terms of texture. I never have a failure with it, either! And it's lovely tasting, let me tell you, it just meshes with the espresso in a magic way. Once you get hooked on the taste, you can't stand the lesser stuff. The brand I like best (sold at Safeway stores) I buy a half gallon at a time. It doesn't last all that long, either. But it's funny...any time I am out and request the half & half for the cappo, they usually get freaked out and think they can't foam it...guess their requests for it are few and far between. But what a wonderful taste, it's just exceptional.
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