Monday, November 14, 2011

Steamed Milk

Steam Milk Without an Espresso Machine

Things you will need

  • cold milk
  • glass jar with cover
  • microwave


Pour 1/2 cup of milk into a 16 ounce glass jar.

What kind of milk should you use? That depends. When you steam milk, the milk foam is stabilized by the whey proteins. Skim milk is usually fortified with protein, so you get more stabilization, which means richer foam. On the other hand, whole milk has more flavor.  Either way, the milk should be cold, but it doesn't have to be ice cold.

Cover the jar and shake vigorously for 30 to 45 seconds.  You'll start with big milk bubbles, but it won't be long before the air really gets mixed in with the milk. You can stop shaking when the milk is about doubled in volume.

Remove the cover and place jar in the microwave. Microwave the milk on high for 30-45 seconds. Keep your eye on the jar of milk while it's steaming. You don't want it to get too hot, or it will foam out and go flat. The jar should be hot but not so hot that you need a pot holder to handle it.

Pour milk into prepared drink and spoon on the milk foam.  That's it, you're done. If you're making a cappuccino, pour the milk into your coffee, holding back the foam with a spoon, then spoon on the foam into a pretty cap. If you're making a macchiato, scoop up a spoonful of foam and plop it into the middle of your coffee.  Dust with cinnamon and enjoy!

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