Has been driving me crazy. One carton of whole milk will foam beautifully, the next (same brand, same store) all the bubbles immediately coalesce into large bubbles and the foam collapses. I've tried organic milk, pasteurized, ultrapasteurized, different brands, different stores, different expiration date and it's still a crap shoot and I have at least as many cartons that won't foam as those that do foam well. Does anyone know what causes this variability? I don't think it is a difference in fat content because that is held in too narrow a range to make such a dramatic difference. Could it be the variation in pus cells? In my state to be grade A milk it has to have no more than 5 million pus cells per teaspoon (1 million per ml), milk from an uninfected cow (bacterial culture negative) can have as little as 20,000 per ml.
Anyone have any idea what causes this variability? I've finally given up and mix my own whole milk, skim in the pitcher with a shot of half and half, foams well 100% of the time.
I'll take a gander and say that even though a milk states it has a certain level of fat content it will actually vary a bit between production batches.
Here is an additional observation: Why does whipping cream cost less than heavy cream when they both list the same fat content? (at least with brand names).
Marketing ploy if I were to make an assumption.
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
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