whole milk or fresh milk should be used for foaming. When making milk foam, you must choose good milk, preferably milk with protein content and fat content above 3%. This kind of milk is more conducive to foaming.

There are three main components in milk, namely protein, carbohydrate and fat. Different milk has different protein content, which affects the ability of milk to maintain milk bubbles. Generally, whole milk will bring a thick layer of milk bubbles, while skim milk will bring more bubbles and larger bubbles.

there are two ways to form milk bubbles, one is the milk bubbles made by steam, and the other is the milk bubbles made by twitching with a filter press. Before making milk bubbles, if steam is used, pay attention to that the temperature of steam should not be too low, otherwise the milk bubbles will not be dense and naturally will not last long. Of course, the temperature should not be too high, so that the milk will boil and the milk bubbles will no longer be dense.

don't use a thermometer in the process of beating milk bubbles, which will affect the process of beating and beating cotton. You can directly measure the temperature by hand, and pay attention to the change of sound when heating. If you are a novice, it is recommended to use whole milk to beat the milk bubbles. If you use skim milk, you have certain skills, which are not easy for novices to master.