Milk frother

I have a glass one from Bodium. I saw it in the "Continent" recently and once in the "Megamax"

And now Nespresso has Aerochino. A little expensive. Only, in my opinion, they only sell to their customers who have Nespresso coffee makers. However, maybe not.

[Honda]

Honda , do you have a French press or cappuccinatore? How much is?
I couldn't find Bodium through a search engine.

Alexandra wrote that her cappuccino maker is similar to a French press, but the nylon mesh and two discs.
Caprice , have you tried whipping milk with a press? Is the effect like Alexandra in the photo?

I am too lazy to heat the coffee maker because of the milk froth for cocoa. A French press is not a problem to buy, the main thing is full compliance with the desired.

Honda, do you have a French press or a cappuccinatore? How much is?
I couldn't find Bodium through a search engine.

Called Bodum
They brought me as a gift from America, on their website it costs $ 24, and what STE is specifically - cappuccinator or French press, I still don't know. I really love the milk that I froth in this thing, I drink it without any coffee, because I love coffee only with cardamom.

[Caprice]

Caprice , have you tried whipping milk with a press?

Of course I tried. Excellent long-lasting froth is obtained from heated 3% milk. I always do this and cappuccino and coffee vice versa (in Hebrew called "cafe afuh"), when espresso is poured into heated milk frothy.

Girls follow this link https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=3384.15 answer 19 there foxtrader gave me explanations about how to whip milk with a French press.

Are you just pouring milk and whipping?

I heat the required quantity of milk in a micro, pour it into a French-poess and whisk it.

I heat the required quantity of milk in a micro, pour it into a French-poess and whisk it.

Why heat?

Why heat?

Do you prefer to add cold milk to cappuccino or afuh? Then on health, you can not heat. I like hot cappuccino and hot afuh

Of course I tried. Excellent long-lasting froth is obtained from heated 3% milk. I always do this and cappuccino and coffee vice versa (in Hebrew called "cafe afuh"), when espresso is poured into heated milk frothy.

I tried to make such whipped milk today. It turned out very well even from 1.5%! My husband was very surprised by the coffee with such persistent foam made from ordinary milk. But I had this French press for two years without work - they gave us a set of it and two glasses for coffee. Live and learn. Thanks for the great idea!

I tried to make such whipped milk today. It turned out very well even from 1.5%! My husband was very surprised by the coffee with such persistent foam made from ordinary milk. But I had this French press for two years without work - they gave us a set of it and two glasses for coffee. Live and learn. Thanks for the great idea!

Sorry for not quite on the topic ... but I want to say about milk, the fact that you can only beat fatty ones is a common misconception. The fact is that it is not fat, but protein that is responsible for the stability of the froth in a colloidal solution of milk, so you can whip the froth from 0% milk, and Alxandra posted a photo of such a froth in her branch about the secrets of healthy eating https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3434.150,
I also had this French press for a couple of years lying around ... in the end I gave it ... now I'm biting my elbows.

Do you prefer adding cold milk to cappuccino or afuh? Then on health, you can not heat. I like hot cappuccino and hot afuh

The foam is whipped so thick that there is practically no liquid left. Mine love cold foam on hot coffee. It seems, correctly, black coffee with one foam is called macchiato. I also make cocoa in water with zero milk foam - this is a feature of my Stoyanova diet every night.

Whips milk of any fat content and temperature equally well, as well as milkshakes. I actually use zero milk.
My model has the advantage that the mug is iron in a non-stick coating. Milk can be heated and even boiled right in it.
And also a cappuccino maker and a French press are great for making milk and milk-fruit cocktails.

And also a cappuccino maker and a French press are great for making milk and milk-fruit cocktails.

Alexandra, thanks for the clarification!
But tell me, how to make milkshakes? Grind fruits and berries separately from milk, and then add milk to the milk whipped with a French press?

[Alexandra]

Alexandra , is the effect of the cappuccinatore and the French press exactly the same?
I ordered a cappuccinatore for my husband, if there is no one - can I take a press, or is it better to be patient a little?
I really want milk foam, like yours, in the photo.

[Queen,]

Queen,

I personally did not use a French press for the only reason - I had a cappuccino maker much earlier.
Let's ask the members of the forum who have already tried French press as a whisk.
Maybe someone will post a photo and you can compare

[Anastasia,]

Alexandra, thanks for the clarification!
But tell me, how to make milkshakes? Grind fruits and berries separately from milk, and then add milk to the milk whipped with a French press?

Anastasia,

Every morning I grind fruit in mashed potatoes for half a minute with a blender, this is also part of the diet - fresh fruit puree with creamy zero cottage cheese.
So it didn't even occur to me to grind the fruit in the cappuccino maker. Although it may work if it is soft berries or fruits. But, in my opinion, it is faster, easier and more convenient to grind it first with an immersion blender (by putting it directly into a cappuccinatore mug or a French press container).
Then add milk there and beat everything together. For a non-dietary option, you can also add ice cream before whipping.

And to give a more tasty and beautiful look to a dietary cocktail, pour the deferred part of fresh fruit puree on top in a glass, or sprinkle with cinnamon, or nuts, or cocoa from a small sieve.

Dear forum users, does anyone have the opportunity to help me and post a photo of your foam from the French press.
All the same, it has some differences from the cappuccinator, in my opinion, small, but significant.

I need to make a decision as soon as possible - don't take it for a whim.

in my opinion, faster, easier and more convenient, after all, first grind with an immersion blender (by putting it directly into a cappuccino mug or a French press container).
Then add milk there and whisk everything together. For a non-dietary option, you can also add ice cream before whipping.

Alexandra, thanks again! This is exactly what I had in mind when I wrote, chop the fruits and berries separately, and then just mix it with milk. Now I will try to do this, good and there is a blender on the farm.

[Alexandra]

Sorry for not quite on the topic ... but I want to say about milk, the fact that you can only beat fatty ones is a common misconception. The fact is that it is not fat, but protein that is responsible for the stability of the foam in a colloidal solution of milk, so you can beat the foam from 0% milk,

Who objects? It's just that we usually buy 3% milk for a family. Whisk it for coffee in a French press

Alexandra , is the effect of the cappuccinatore and the French press exactly the same?

Absolutely. I had a battery-powered cappuccino maker, it got out of order very quickly, plus, all the time, the bats were sitting down. I didn't notice much difference in the quality of the foam. In addition, the French press can also be used to prepare the coffee itself.

[Caprice]

Caprice , I also had a battery powered cappuccino maker, it looks like a small blender. Right? This is complete nonsense.
And for coffee, I have a gorgeous espresso machine.
She also whips milk foam separately, but only I drink coffee, only in the morning and I hate it with coffee with milk.

[qween]

qweenwas not a battery powered cappuccino maker looking like a small blender. It was such a transparent cup with a vibrating spring at the bottom. Whipped well, but broke quickly. I also have an espresso coffee maker, but recently I changed Delongy (well, I don’t like the Delongy technique) with a built-in cappuccino maker on Nespresso without it. But the coffee itself is better, and even if once every hundred years I want a cappuccino or afuh - I beat it with a French press.

got home

Now I was able to whip milk in a French press. Milk is zero, as in the previous photo.

What can I say. Some liquid unshipped milk remains. Beat a little longer. The foam is a little thinner. But the differences are not fundamental

[Alexandra]

Alexandra , thanks for your responsiveness!
Visually, the result is different. I come back several times a day to see the very first photo. Very impressive, even showed it to an employee.
Although you can buy a cappuccino maker only in another city, we will try to buy it.

[qween]

qween

The difference may also be in the fact that in the first photo, it is laid out directly in hot coffee, and in the second - just in a cup.
The difference is that: upon contact with hot, the foam begins to actively crawl upward and thickens sufficiently.
Of course, I may be wrong, but when I make "Mozart coffee" I always see this.

[Self-taught baker,]

Self-taught baker,

Share the recipe for Mozart coffee, please!

No, the foam, regardless of the addition to the coffee, I got less dense in the French press. Probably, there are 2 discs in the cappuccinatore, and the mesh is very small, so the effect is stronger

[Self-taught baker,]

Self-taught baker,

Share the recipe for Mozart coffee, please!

Yes, the recipe is simple, the main thing is the presence of good coffee and Mozart liqueur.
Double espresso (I have a coffee machine) in a tall glass + Mozart liqueur + whipped FAT CREAM (original), I make for myself from low-fat milk.
That's the whole recipe.
I tried it in Vienna - I liked it, but I rarely pamper myself ...
But Austrians warn - the cream must be natural and fatty.

Today, when I woke up, I remembered that the press "Lakomka" also has a whipping function. The principle is like a French press. But I was in a hurry and did not start testing.

[Alexandra]

Alexandra, and I noticed that the foam itself also depends on milk. That is, its quality and density.
What kind of milk did you use in the first and second cases?

[foxtrader]

foxtrader , please write your opinion about milk too.
I already have a Bodum whisk. I plan to use homemade milk.

If I'm not mistaken , Alexandra used 0% milk in both cases.

[Alexandra]

I "use" St. Petersburg milk. It is, in my opinion, only in St. Petersburg and is sold. I like the Clover milk. Whipped and 1.5%, 2%, 6%. So 6% keeps the foam best. 1.5% foam is thinner.
But I think, suddenly there is better milk for the froth. We have milk from Moscow and other cities, but not all of them, so I'm interested.

Have Alexandra I just asked the brand of milk.

And homemade, it seems to me, should be miraculous for anyone to beat. Tell us later when you try.

[foxtrader]

foxtrader , please write your opinion about milk too.
I already have a Bodum whisk. I plan to use homemade milk.

Homemade will definitely give better foam than store-bought.
And moreover, preferably from the evening milking.
I mostly take the evening for the children at the dacha, and my husband falls for coffee ...

Eh, I also want luck with the morning and evening milking and cottage cheese too, but oh and ah, I can only buy such milk, and even then not often. When we go to the region, sometimes we take from grannies.

[Alexandra]

Alexandra, and I noticed that the foam itself also depends on milk. That is, its quality and density.
What kind of milk did you use in the first and second cases?

I always have the same milk, even from the same pack - both in the photo with foam from a cappuccinatore, and in the one from a French press.
We do not make too much zero milk - the same House in the village used to have a lower fat content, 0.2, and now it is already 0.5% and I can't

I have VALIO super-pasteurized 0% fat

(I made Prostokvashinskoye fat for the family once in a cappuccino maker - the effect is absolutely the same)

It's a shame even, but I'll write.
The milk was homemade, evening, chilled. The result looks like a good espresso, only white.

That is, a thin foam turned out ???

[Alexandra]

Alexandra, Thank you. I didn't even think about Valio. I'll try now.
I also try to avoid fatty milk, but not completely. Usually I drink 0.5%, or 1.5%, well, 0% is natural.

For the first time in my life I decided to try to whip the froth not from warm milk, but from cold milk. There was 6% milk in the refrigerator. My husband prefers him. I whipped it up in the French press. I looked, and the foam turned out to be liquid. Well, okay, I think what to do, I poured it into the coffee - it seemed to lay down beautifully on the surface. While I was busy with the buffers, the coffee was on the table. I look into the cup, and the foam thickened, but how good. I looked at the remains in a jacket, there is the same thing. I checked it with a spoon. Thick pancake Such foam can be folded into a mug with a house. it turned out exactly what Alexandra did. Delicious. Truth muddied with fat. I also ate a sandwich with red fish. In short, I overdid it with fat. I can't do that. I think my husband will like it.

And now I decided for myself that from less fatty it turns out to be surprisingly thicker and well-whipped foam, contrary to all logic. I made from 1.5% - there was a wonderful foam, and yesterday I also bought Campina milk, but 3.5% - whipped badly. Like this!

And it seemed to me that all the same depends on the milk itself. My "Clover" from low-fat milk produces worse froth, and it falls off much faster than the fatty version.
It would be necessary to "walk" through the dairy market and take a sample of different milk.

[Alexandra]

Alexandra, it turned out a very liquid foam on top, and milk below.
How much should you beat? There is only one mesh on the piston, but fine.

Yesterday, after reading the forum and dreaming of delicious coffee with froth, I bought a small Vitesse French press (the farm has a large one in which I make coffee). The milk was 2.6%, warmed up to hot. It didn't work out - absolutely, the milk remained milk. Had to enjoy just a coffee with milk. I'll try to whip cold and another manufacturer. The mesh in the press is metal, I can't say that it is very small ...

Girls, I have a cappuccino maker in my coffee maker. There the milk is whipped with hot steam. The principle is different than in the press, but the instructions say that very cold fat milk is best whipped. Maybe that's why 6% whips better?

[Alexandra]

Alexandra, it turned out a very liquid foam on top, and milk below.
How much should you beat? There is only one mesh on the piston, but fine.

Queen,

In a cappuccino maker, I knocked down with just a few movements, 10-15 movements. In the French press, somewhere from half a minute, maybe more, but also the liquid remained below

Girls, I have a cappuccino maker in my coffee maker. There the milk is whipped with hot steam. The principle is different than in the press, but the instructions say that very cold fat milk is best whipped. Maybe that's why 6% whips better?

I had an espresso coffee maker with a cappuccinatore function, then I gave it to my friend - atm they wrote that it was necessary to churn cold skim milk ...
Maybe I'm good at both zero and fat, because I take pasteurized (Prostokvashino and "super-pasteurized" Valio)

Now we will confuse each other completely
My milk is serilized. Fatty has always been whipped quite well, and today especially in cold milk
All the same, I tend to differ in milk from different manufacturers.

[Alexandra]

Less than three years later, I got milk foam!
The conclusions are:
Homemade milk, and even the top layer of liquid cream skimmed from this milk does not whip at all.
The milk must be from the store, very much! cold.
You cannot, in the process, raise the piston above the milk level.
My conclusions are subjective.

Alexandra, how many times should milk increase? In the instructions, in the photo - every five, and mine - two, and the process takes at least 3 minutes. And some milk remains at the bottom.

And if you add sugar to the milk (I replace it with stevioside), then you get a wonderful milkshake, and with stevioside, it's even healthier.

Well, then let's continue about kitchen troubles:
There is also such a milk whisk. Very cheap and perfectly fine whipping:

Recently bought "Aerochino" from "Nespresso"



Powered by electricity. Heats and whips milk up to 3.5% fat. I just started using it, but the device is not bad. The "standing" foam turns out. The device itself is small, whips quickly, works silently.

Recently bought "Aerochino" from "Nespresso"

I still can’t gather my courage and buy. In my opinion, they have this thing unreasonably expensive.

I use the Niser-Diser. He cuts raw potatoes into chips well. I didn't try to cut raw beets and carrots.

I still can’t gather my courage and buy. In my opinion, they have this thing unreasonably expensive.

Indeed, very expensive for such a small device. My husband, when he found out how much he costs, was speechless. But now he is used to nothing, he enjoys drinking coffee with froth, and is no longer indignant at the price.