Milk frother

[Stеrn]

Stеrn , milk should not be boiled or sterilized. Only pasteurized or homemade cold.

And I don’t, in principle, have homemade milk - I cannot find such milk nearby in Moscow and I don’t buy pasteurized milk. Only sterilized, 3.2% or 2.5% I buy. And it beats well with a French press. And regardless of the temperature of the milk itself.

Girls, thank you very much for your feedback!
She looked at the bag of milk. Pasteurized milk, homogenized, long-term storage, fat content 3.5%.
Tomorrow I will try to buy another milk, there is one firm in mind whose milk gives an excellent froth when whipped with a small frother. I have nowhere to get fresh milk. We have to make do with the packages.

[Anastasia]

And I don’t, in principle, have homemade milk - I cannot find such milk nearby in Moscow and I don’t buy pasteurized milk.

Anastasia! I can imagine the distance from Butovo to Koptevo, but I’ll still shake it. Suddenly you will not be easy to bring us to the north. At the Koptevsky market in the dairy department there is a point where all products are natural. And milk. I might be wrong about the price, but it seems 80 rubles per liter.

[Qweenchik]

Qweenchik, do not feed more beautiful!
Foam doesn't work! Now I'm experimenting with different milk. Today I bought it with a fat content of 1.5% and heated it up (as the instructions say). Again, zero sense.
The husband is now sitting in the internet and looking for Old on all German forums.
In short, "not a small woman klopit, bought a pig!"
Interestingly. After unsuccessful attempts to whip the froth with a French, I instantly whip quite a decent froth out of the same milk with a small frother.
But I will finish off this impudent device! 10 euros to the wind to throw the toad strangles.

Here is the difference between a milk frother and a French press:


Made the heated foam in the microwave. The foam turned out to be very dense .... Thanks for the advice.

[Sternochka]

Sternochka, I also had a similar story, so after you and your husband spend a certain amount of time on this, then you will have some foam.
Or maybe your husband will find something useful on the bourgeois forums, which will come in handy for our foams.

Please report periodically how this is progressing.

Foam doesn't work! Now I'm experimenting with different milk. Today I bought it with a fat content of 1.5% and heated it up (as the instructions say). Again, zero sense.

At the coffee forum, Gamera gave advice on what temperature the milk should be: "milk should be whipped up to 60-70 ° C, then it turns out sweet (caramelization of sugars) and does not denature yet." Well, an important parameter is not the fat content of milk, but the protein content.

[LudMila]

need milk whip up to 60-70 ° С

LudMiladid you mean "heat up"?

The advice concerned the work with the steam pipe (to what temperature the milk should be brought), so the word "beat" is there. But this also applies to heating and subsequent whipping in a jacket or in a beater.
I always only use Bodum and use it (mine is exactly the same as yours), so faster, after making steam, the coffee maker still needs to be cooled ...

I had a French press, donated a couple of years ago ... I stood calmly, idle ... I brew coffee in a Turk, I brew tea in a clay teapot. But then I read about milk froth and now the French press is not calm.
The foam, very persistent, turned out the first time from ordinary milk from a bag (there was no other, but I really wanted to try it). The milk was from the refrigerator. There will be no photo, fotik with my daughter in Artek.
Thank you very much!

Good day everyone!
Thank you, your Temka helped me a lot, read it in one breath and solved my problems.
I bought a piece for frothing milk at IKEA, tried it, nothing happened, I got upset, but I read your advice and now everything works out.
I tried to make foam with a French press (I didn't know about this before), it turns out not as strong as with a frother.
In general, I am now happy, treating my friends to cappuccino!
Thank you!!!

I'll tell you how I found a way out of the situation.
I bought a milk frother. And before using it I decided to wash the glass flask, just started to wash it, and it bam ... and broke off from above. I threw out the flask and left the piston (just in case). The desire to buy a new frother has disappeared.
And the other day I adapted this piston to a cup with a nescafe.
Perfect fit and the lid too.

[Zhivchik]

Zhivchik , when I saw your miracle frother, I jumped on the chair and ran to take pictures of my own.
You and I even have cups of the same color



I broke my French press on the second whipping of milk

[Freken Bock]

Freken Bock, it turns out that it works on batteries?
If so, then on some batteries you will go broke

And nothing inspires confidence in me at all. Neither the company nor the blowing agent.
And what is the color scheme of the site.?!
There is not even a desire to look for something further on such a site.

And nothing inspires confidence in me at all. Neither the company nor the blowing agent.
And what is the color scheme of the site.?!
There is not even a desire to look for something further on such a site.

I disagree. I already have a few things from this company. Most often it was acquired for various shares for such ridiculous money that it would not be a pity to throw it away. But the build quality and the quality of materials are pleasantly surprising. First, there was a machine for removing "pellets" from clothes, bought for 10 hryvnia at ATB for fun (an analogue of a more famous company costs 85). Then I bought a blender there and recently an ice cream maker. I think that the build is of the quality ENOUGH. My niece lives in Germany, she says that this brand is respected there.
Although just such a foaming agent would not inspire confidence in me, even if it were Bosch ...

The question was more about an online store. And our girls use beaters similar to batteries, wrote somewhere about it. Klatronic, meanwhile, delights me. Have you seen their products on the same site? Well, everyone, everyone does! There is even an airfryer!

I also respect "Klatronic"! I have HP from this company. It's cheap, works great.

Although just such a foaming agent would not inspire confidence in me, even if it were Bosch ...

And absolutely in vain I, a few years ago, bought a similar beater at the bazaar for mere pennies. I will keep silent about the manufacturer of it. I still use it. Very handy thing

Girls from Ukraine, tell me, please, what kind of milk we have with protein 3.0, but what if I don't take all 2.8 in my hands?

[Pysanka]

I don’t know if milk is sold in Lviv as it is in Kiev.
I specially looked at the milk cartons we buy.
"Slovyanochka" - protein -2.8, "Povna chasha" - protein -3.0, but we don't buy this milk. Do not like. It was just that at that time there was nothing suitable in the store.
Pysankawhy do you want to know the protein content of milk? To make the foam better? Yes?

I whip up the Slovenochka beforehand. And you saw the foam that I get.

Girls from Ukraine, tell me, please, what kind of milk we have with protein 3.0, but what if I don't take all 2.8 in my hands?

You know, there is milk "Kazkove" (there is a special one with an increased capacity of protein, it seems from Molokiy) .. and so, I didn't whip it up ... I have a very large foam from home (I preheat it) ... girls, tell me, maybe you know. I used a frother from Ikea, I was very pleased, the foam was beautiful ... and out of nothing, it stopped and everything, no longer works ... and charged the batteries and put others on. I worked for about two weeks ...Is it the end of it? such things cannot be repaired anywhere ... so insulting

[Pysanka, Zhivchik]

Pysanka, Zhivchik, what is indicated on the package is the fat content of milk, milk fat, not protein.

Pysanka, Zhivchik, what is indicated on the package is the fat content of milk, milk fat, not protein.

Pakat, the fat content of the milk is indicated on the front side of the bag with milk:
0% (fat free), 1.5%, 2.5%, 3.2%. And fat content 2.8 and 3.0 does not exist. In any case, in Ukraine.
Protein, carbohydrates, etc. are indicated on the back of the milk bag.

When he worked at Soyuzmyasomolmontazh, he started up more than one dairy plant, the fat content of milk from farms is 5-6%, then it is pasteurized and separated, normalized milk was sold, 2 and 3.2% fat. Only milk fat was indicated, not protein ...

I did not pay attention to the packages of milk in the Soviet Union.
They wrote there about the protein content or not, but now they are writing.
Moreover, there were other standards earlier.
Now we have no fat content of 2.0% in Ukraine.
And what is milk

then pasteurized and separated

we know this very well. Thanks for reminding me.

Nastasya yes because it knocks down foam worse than this unit

My daughter just loves cappuccino and laté and bought all sorts of bells and whistles.

Nastasya yes because it knocks down foam worse than this unit
My daughter just loves cappuccino and laté and bought all sorts of bells and whistles.

Worse?? What a shame ... For me, the French press is out of competition at the moment. But I wanted to automate the process. But I don't really like the thing as in the photo.

Listen, this is just some kind of holiday, not a topic!
It would not have occurred to me for three hundred years that something useful could be done with an old husband's press (he took it to his old job, and on a new coffee machine - that’s the box lying around idle).

She immediately took it out, poured about 150ml of cold baby milk 3.2, poured a couple of tablespoons of sugar, a pinch of cinnamon and cocoa ... and after half a minute I received a large cup of airy, soft and lush milk neck. Moreover, neither submersible brown nor his "glasses" made 200%. There is much more just milk left. I will not say about the durability of the foam - he did not have to stand for long. But now I can make my husband a wonderful froth for coffee (we always cook in a Turk at home). And yourself a cappuccino or a miracle cocoa ... Well, to shove extra vitamins into the child, as the berries go - be sure! Yes, and I myself love such things, only brown is lazy to uncover, and here - a pyrk and it's ready.

And what a huge thank you from me for the information about the French press :)
Now I enjoy cappuccino with great pleasure at a minimum cost. But we recently dreamed of a coffee machine with a cappuccino maker! (which is much more expensive than the same coffee machine, but without it)

One sadness - the press was enough for me for 2 cups of coffee and I crushed the flask - today I'll go buy a new one and continue to try to be careful :)

What is it? How do I need this milk frother !!! Everyone describes milk froth so deliciously! How can you resist the temptation?
Girls, so this jacket is a press, is it a glass teapot for tea and coffee in which you need to make friction with a crush?

yeah, he is. Glass flask with a piston and a cap. Normal people still brew tea and coffee in such ...

Girls, so this jacket is a press, is it a glass teapot for tea and coffee in which you need to make friction with a crush?

Yeah, like this

I'll go look and shop.
I was also offered
French press Vinzer 69359 by 0.35 liters. like this


I wonder how it behaves, exactly as a milk frother?
Maybe someone has one?

And when the flask accidentally breaks, then you can like this:

I'll tell you how I found a way out of the situation.
I bought a milk frother. And before using it I decided to wash the glass flask, just started to wash it, and it bam ... and broke off from above. I threw out the flask and left the piston (just in case). The desire to buy a new frother has disappeared.
And the other day I adapted this piston to a cup with a nescafe.
Perfect fit and the lid too.

[tanya1962]

tanya1962Why didn't you like this foaming agent?

Personally, I liked it, but somehow very quickly I got it out of order. The stick-type foamers stay with me much longer.
But the Tupperway milk frother I recently bought disappointed me a lot ...

The soul could not resist singing. I drove yesterday for this press, which is a jacket. In the Epicenter of the little ones, only Winzer was, and she took him. Today in the morning, as befits Italians, they drank cappuccino. Differs from cafe, of course. But everything was given on purpose, I do not know the exact proportions.
Here is a subtracted option: all the components are taken by 1/3. Girls, how are you doing? And how much foam do you have? How dense is it?

[Lenny]

Lenny, somewhere in the coffee recipes they laid out a bunch of coffee masterpieces with a description of the technology. There was definitely about the temperature of milk for foam and in general a bunch of clever things - look, maybe there is.

More often I just made myself a cold treat, and I warm it up a little with cocoa if I want a "fluffy" one. The shake usually did not have time to settle - I blow it out faster, it can sit a little on cocoa.

In general, I have a tragedy - my beloved husband yesterday boozed no less beloved melior ((And I also got into the habit of making tea in it lately ... cry-cry ... Now I have to look for a new one ...

Who has a Lattemento LM 145 milk frother, or a similar principle of operation, please tell me which milk is better for fat content? I cannot find information anywhere on the network. I tried 2.5% foam for 3 points, I would like it as in a promotional video for all 5!

Use milk "Parmalat" 3.5% - the most delicious foam is obtained For these purposes I buy only it - tested by experience

[nut-irish]

nut-irish, and whisk with what? What kind of foaming agent do you have?

[Innochka]

Innochka I beat it with a French press (I bought it at the Metro - 165r) and with such a thing on a battery (I bought it at Ikea - 120r) - and so and so excellent foam Full tea l. sugar costs about 20 minutes on the foam and does not sink

French literally 3 movements back and forth and you're done, and with another little thing a little longer, but also good

[Ninul]

And I'm a bastard, I threw this thing

Ninul, which one did you throw out? Ikeevskaya? Or a French press?

I use the Ikeevian little thing to beat the sauces, and the French press ...xdeth-that was ... for a hundred years I have not bothered him ...

Irisha, thank you, honey, now I understand!

Today I also bought another milk frother (how many of them do I have now?)
Like this:



Without batteries, charged from the charger.

And I whipped the foam very fluffy with the help of a mixer - at high speed, noooo it fell very quickly .......
how to make straight stable? =)

[kristofer]

kristofer, and than I just tried to whip milk froth ... But the best froth, and in all respects (dense, stable), came from device for whipping milk foam Aerochino + , like this:



The foam does not fall off for a very long time, and in general ... my daughter recognized her as the best of all the foams that she ever tried anywhere ...

And I whipped the foam very fluffy with the help of a mixer - at high speed, noooo it fell very quickly .......
how to make straight stable? =)

kristofer, the principle of raising and long-term retention of dense milk froth in all electro-mechanical frothers is based on a rapid increase in temp. milk almost from the freezing point, up to 30-40 gr. while whisking with a special shape. Why do they write in the instructions for exploitation of these - pouring heavily chilled milk. I don't know the physics, or more precisely the chemistry of the process, but this is the most effective method of foaming.
Above, in his message, he promised to report on the results of experiments with milk of different fat content.I came to the conclusion that below 2.5 - milk is not suitable for frothing. But the more it is cooled, the better the foam. The ideal option is obtained with a fat content of 3.5, only immediately take out, pour and foam from the zero chamber of the refrigerator. Then the milk froths to the full "depth", and the foam needs to be pulled out with a spoon, otherwise almost all of it remains in the frother, as it is so thick. In this case, the foam is finely dispersed, and therefore very persistent.

I came to the conclusion that below 2.5 - milk is not suitable for frothing.

For whipping milk foam I use 1.5% fat milk (I don’t buy anything else), the result is in the photo above ... By the way, homemade baked milk of 1.5% fat also turns out wonderful foam !!!

[nut]

nut
Ira, look, a lot of people ...

And I have this. GRETTI MF-11. It also makes cold foam and hot.

The other day I saw a Philips HR1653 / 90 blender with a special attachment for foaming milk - two funnels with holes - one goes into the other, I wonder how it whips ...

Gal, is the foam strong? Stable?

Inn, the foam is good! In my opinion (who saw nothing but foam from the French press) - even very dense.

So I faced the choice of a coffee machine. I just thought all my life that coffee should be made by hand from freshly ground beans. But the quality of the beans deteriorated so much that when I stumbled upon capsules in a cafe (fu, byaka, I thought, but tried it), it turned out to be much tastier than my former "elite" coffee. All morning I read the forum. 1) Consumables are expensive, but ours will no longer be able to stuff stuff from overcooked grains inside.
2) I can only afford inexpensive models, and there are Delongy da Krupsa. Coffee grinders from them were covered on the second day after the end of the warranty. Sworn not to buy it gov ..., these manufacturers.
Boom to think.
And now the question: Nut, is there a spring on top or below in this machine? I fell for the milk warbler.