Milk frother

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

I bought a similar thing at IKEE for 50 rubles, it's called a milk frother. Whips milk very well.

I came with thanks today! We discussed here in Temka the use of a press coffee maker for cappuccino, for not having this toy, I looked at the discussion skeptically, but the thought sunk into my soul .. Walking yesterday on the Metro I came across a cheap plastic press (69r) I decided to take it for an experiment. Under the bewildered glances of my son and mother, I pour milk, 15 seconds a bubble back and forth and a miracle happened a thick foam (and the milk is simple 2.5, but if the cream is even cooler?), It stood even thicker, in short, a low bow and a big THANK YOU from all families! The need for a coffee machine for abnormal money has completely disappeared!

We discussed here in Temka the use of a press coffee machine for cappuccino

Press coffee makers? Maybe it's about a French press ... The word cooking knocks down ...

In my opinion, it's still a French press ...

He is the most ... He is also sometimes called a teapot!

[obgorka_gu]

I came with thanks today! ... Under the bewildered glances of my son and mother, I pour the milk, 15 seconds to the bubble back and forth and a miracle happened a thick foam (and the milk is simple 2.5, and if the cream is even cooler?), Stood even thicker, in short, a low bow and a big THANKS from the whole family! The need for a coffee machine for abnormal money has completely disappeared!

Congratulations obgorka_gu
They even managed to whip up zero percent milk
And the cream of 10% after the French press stood at all without falling off, could not remove the foam with any stirring.

When whipping, it is not the fat content that is important for the formation of a stable foam, but above all the percentage of protein. Whipping is poor when the protein content is less than 3%. 3% and above is good

[obgorka_gu]

Congratulations obgorka_gu
They even managed to whip up zero percent milk
And the cream of 10% after the French press stood at all without falling off, could not remove the foam with any stirring.

just about I already told the child. no more store-bought whipped cream with chemistry! (otherwise he sometimes persuades me to buy a spray for him for fruit, now only at home, and on his own, like a teapot for tea and coffee, we still don't need it, it will only be for milk

In my opinion, it's still a French press ...

probably a jacket, it's just that there is a word on the box, but the jacket is lost, but I forgot, I thought, and so it is clear, my friends specially bought tea in bags to brew, probably for a better opening of a paper "bouquet", but about "-wark" this I bent, as I said from an overabundance of feelings, there is just a coffee pot
I recommend to everyone who, like me, doubts, but wants whipped milk (p. From the mesh is small, the piston moves easily)

What does a plastic French press look like ...? Somehow I missed this Temko, and now I read it and that's it, it caught fire.

probably a jacket, it's just that there is a word on the box, but the jacket is lost

After that dialogue (it seems that he was on the topic about the chocolate maker, there are links to somewhere else), I carefully examine all the French press in stores. The first two or three dozen were listed as "kettle".

Although I already bought a French press from Bergoff, I still look at them in stores, compare everything and think that I chose the best one

Here he is mine:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=485.0

I came with thanks today! We discussed here in Temka the use of a press coffee maker for cappuccino, for not having this toy, I looked at the discussion skeptically, but the thought sunk into my soul .. Walking yesterday on the Metro I came across a cheap plastic press (69r) I decided to take it for an experiment. Under the bewildered glances of my son and mother, I pour milk, 15 seconds a bubble back and forth and a miracle happened a thick foam (and the milk is simple 2.5, but if the cream is even cooler?), It stood even thicker, in short, a low bow and a big THANK YOU from all families! The need for a coffee machine for abnormal money has completely disappeared!

I was buying a French press for work when a car-type coffee maker appeared at home and began to turn back from instant coffee. I think I'll brew a natural coffee at work too ... It was terrible. Milk foam - yes, it works, but it can not be compared with foam whipped in a cappuccinatore. I use a French press to brew fruit and herbal teas - super! Comparison with a coffee machine is a joke.

By the way, nice foam is obtained using a conventional hand blender

With a blender, I have never succeeded in such beating.

I have 2 blenders of different capacities (one of them is Braun), a mixer with 2 whisks, a mixer-glass with a cutter at the bottom (from the combine), plus the other day I tried a mixer with a spring at the end, special for milk, from an electrolux, with this:



I haven’t tried the cappuccino maker for want of, I don’t know how it works.

My son is a fan of milkshakes, plus I can only add protein to him through cocktails, so I had to try all these types, something will beat worse, something better, but like a French press, alas ...

I came with thanks today! We discussed here in Temka the use of a press coffee maker for cappuccino, for not having this toy, I looked at the discussion skeptically, but the thought sunk into my soul .. Walking yesterday on the Metro I came across a cheap plastic press (69r) I decided to take it for an experiment. Under the bewildered glances of my son and mother, I pour milk, 15 seconds a bubble back and forth and a miracle happened a thick foam (and the milk is simple 2.5, but if the cream is even cooler?), It stood even thicker, in short, a low bow and a big THANK YOU from all families! The need for a coffee machine for abnormal money has completely disappeared!

I want to say thank you for the idea with the French press. I have long dreamed of such a device that will help to whip milk and cream. I tried a lot of things, but the result was not satisfied. Now I know exactly what to buy!

[obgorka_gu]

Congratulations obgorka_gu
They even managed to whip up zero percent milk
And the cream of 10% after the French press stood at all without falling off, could not remove the foam with any stirring.

When I found out about the French press, I caught fire with terrible force, I love fruit desserts with cream very much, I bought .......... and nothing worked out for me, I was terribly upset !!!!!!!!!! ! And tears welled up. Milk took 3.2%, help me, for some reason I still had milk, only the foam appeared.

[Janet]

Janet
On the weekend I bought a French press for 150 rubles (with a glass). There are two nets - one small ... somewhere with gauze, and the second - large circles ... about 5 mm in diameter. I poured half of it. Pressed 50 times. The milk that was above the press itself doubled. Milk House in the village, 3.2, cold.
There is no need to cry, you need to either change the brand of milk, or refrigerate.

And then she put a banana on the bottom (without grinding with a blender) ... Well, in short, then she took it off the grid for a long time.

[Janet]

Janet I once got very fired up with a milk frother like Alexandra showed (looks like a French press). Then, of course, I got hold of the coveted beater, but the first experiments were disappointing. Then I tried different brands of milk, and stopped at one, because the result is good.
You see that 3 grams of protein in milk is desirable, it whips better, and the fat content is not so important. I whisk the milk hot, so my husband likes it.
I will now look where we discussed these beaters and French press, there is a photo there.

[Janet]

Here, Janet , read it, you can get something useful:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=137.225 - in answer # 234, I started looking for a beater, etc.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3384.0 - and here in the answer # 19 foxtrader, explains how to whip milk with a French press.

Most importantly, do not despair. After many tests, I only whipped cold milk, and then hot milk gave in. There is enough milk, but you will fill your hand, and there will be the best foam, like cotton wool in density.
Now I make such a cappuccino that all the cafes taken together have a rest. I'm proud of myself when I treat someone.

Hairpin, Qween, thank you for being able to comfort me, my soul has already felt better, it turns out that not everything is as bad as I imagined myself, I will experiment. Thank you!!!!!!!!!!!!!!!

[Janet]

Janet, the main thing is that all movements within the milk are so that they do not jump out over the milk, well, plus protein, as it was already correctly said here, and then both warm and cold should be whipped.

We have already played enough with milk foam, probably overeat, and now we brew chic large-leaf tea in the French press
Well, if you need to whip, then here it is at hand.

Hairpinyes, banana is fun
So I decided to make coffee, but it was evidently finely ground, it also clogged, then it sat scratching like a needle for a long time ...

so that all movements within the milk are so that they do not jump out over the milk

I jumped out ... I would even say that I deliberately reached the very top ... I will try to take a photo.

[Janet]

Janet
Here's my experiment:
1 Press design (next to a five-ruble coin);
3. The French press itself;

4.5. The amount of unshipped milk;
6. Milk itself (just in case);

7. Control service;
In general, I planned to take pictures before, after 20 movements, and after 50. But after the 18th time, milk poured through the spout. Well, I pressed it a couple of times for the purity of the experiment. To say that I squeezed quickly ... No, somewhere in the rhythm of the twisting of a manual meat grinder. I lifted the press all the way. Milk from the refrigerator.
8,9,10. Drawn milk after 20 movements. In the last photo, I took it out of the glass so that the edge was better visible. The total volume has doubled, and if not counting the dead space under the press, then three times.

Maybe whipping depends on the design of the press itself? Mesh size? And the size of the French press itself? I have it small, you can see it against the background of a carton of milk.

Depends only on the milk itself. There should be at least 3 grams of protein per 100 grams of milk. Fat content and temperature does not matter.
Even in the Aerochchino electric cappuccino maker, not all milk is whipped. I bought it for the first time - everything worked out great at home. I took him to work and a pack of other milk - nothing. At lunchtime I bought 3 different packs for testing. Another one did not whip, but with two it worked. By comparison, it became clear that the whole point is only in the amount of protein.
I whip super-pasteurized zero milk Valeo perfectly with a manual cappuccinator, a French press, and an electric one. But Prostokvashino is not beaten with anything. There isn't enough squirrel.

Hairpin .... I am indifferent to whipped milk ... But there is such a handsome man in the seventh photo - maybe you can show it in the relevant topic?

With pleasure. Only the pictures will be more successful.

P.S. Actually, this beauty is also indifferent to milk. She is just interested in everything that is done in the kitchen!

That's how you look at all sorts of experiments and again you want whipped milk (I lick my lips)

And then I thought why I didn't like Prostokvashino - neither milk, nor kefir, nor cottage cheese ...
They abandoned this company a long time ago, when they did not even look at the labels with the composition, they just did not like that.

This is a philosophical question.Someone wrote that fresh milk from under a cow is not whipped (if I did not confuse something again). I think that Lianozovsky milk is hardly better than the village milk ...

[Hairpin]

Hairpin, well done! I, too, somehow read the appropriate topic, went to the kitchen to whip milk and nothing happened. At first it began to foam like mad, for the sake of interest I took out the press and looked at what was going on there, the foam hissed and quickly settled before our eyes. I closed it again, tried to beat again and nothing happened. Since then, I have not tried it even once, but read the advice that you need not to pull out the press from the milk, so right now there is hope that it will work out.
Does the foam then quickly settle?
By the way, I bought myself a Kenwood SD101 blender for milkshakes, as it says in the instructions that the less fat the milk, the better the whipping. For cocktails, you still need to cool it very much (I keep it in the freezer for an hour). The cocktail really turns out like before.

[Zubastik]

Zubastik
So I take it out of the milk ... And it doesn’t settle ... I didn’t know that it’s not necessary to take it out ... And it (milk) didn’t know ... Probably that’s why it whipped up ... Maybe the milk is wrong ... Illiterate ... Or maybe, if I don't even take it out ... he'll run away from the kitchen!

Soon they will drive us out of here with the French press ... But where?

[Hairpin]

Hairpin on the previous page someone gave a link.
Tomorrow I'll try to whip it up with mine, maybe it's the French press itself.

On the last page we were not driven somewhere, but simply from here ...

I still think Alexandra is right about the amount of protein. It's a shame that we are so geographically distant. I could buy unbeaten milk from someone and try it on my French press. (As always, for the purity of the experiment).
By the way, here someone from the forum (I think, Alexandra), posted pictures of whipped milk, so whipped that it looked like sour cream on a spoon. 0% or not, I don't remember, but like sour cream, for sure.

I think that cappuccino lovers will understand me.
I bought a whisk for milk foam. It costs only 2 euros and works great! I wanted to go broke on the road, but my husband said that the principle of operation for all whippers is the same and there is no need to pay more.
But the thing for curly sprinkling of cocoa (there are three templates - a heart, a star and a smiling face) is expensive (25 euros), but joy in the house ...




And there was very little milk, until the start of the pen.

When I bought coffee on a special offer, they gave it a small whisk for a cappuccino on batteries. Sinful, never used, you must try!

[Hairpin]

Hairpin, yes, nothing better! In a couple of seconds, excellent foam and, which is important, the whisk after the process only needs to be rinsed slightly.

[Stеrn]

Stеrn
And I have the same thing, only I have never used it ... I bought it at IKEA for 60 rubles. I ought to put it in a prominent place, so I will test it faster.

Oh, I also looked at such a whisk in Ikea, but it seemed like garbage, now I will definitely buy it.
My neighbor is doing TUPPERWARE. Girls, tell me what you can buy there.

[Chantal]

Chantal, this is for you about the French press - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8809.0

Even earlier, in different topics, they discussed a little:
in "Necessary and not very kitchen appliances" and
in "Useful Kitchenware".

* tears his hair, sprinkles the rest with ashes * Well, you have to live side by side with a French press for 5 years and .. as in an old joke - "and I stabbed them with nuts"
Thank you very much, mercibest mercibo, and thank you verimach for enlightening the dense village, my coffee man's soul rejoices

And here are 2 more jokes from the collection of NOT the most necessary things in the kitchen. I don't know if they are in our-your stores.


On the right is a mini mixer with two battery-powered attachments. Twists pretty powerfully. Has two speeds. Well, maybe beat the omelet in a cup quickly. I rarely use it.
On the left is a beautiful design of an even more useless thing in a stand. Also works on a battery.Pressing the button on top with your thumb, inserting it into your cup of coffee or tea, it will stir your sugar, etc. The joke is used in front of an expectant guest who is treated to a drink.

[Gingerbread]

Gingerbread

I literally guessed your reaction, although, to be honest, I thought that until tomorrow we won't see you ...
You can watch the process on YouTube.

Not an ounce of coffee in the house. There is even cream. And no coffee.

I'm there even from the forum recipe dragged away:

1. put coffee to brew.
2. Pour milk (about 1/2 cup) into tall mugs and put it in the microwave to warm up.
3. the milk is warmed up. almost boils. whip it up. long. if you whisk cold milk, the foam will quickly settle.
4. coffee was brewed. into mugs where I pour milk with a thin line of coffee. you can even put a knife in milk and pour over the knife. so that you end up with a small hole of coffee in the foam.
5. cinnamon.
6.very tasty

So! Who has not bought this thing yet - quickly at IKEA! True, we do not have this store and never had. It's a pity. I love this network.

[Gingerbread]

Gingerbread
Have you noticed that the author of LJ provides links to recipes for coffee latte and cappuccino?

I will just outline this topic. Wow! Also with some kind of syrup!
I also learned that coffee is best stored in the freezer.
No, well, just some kind of discovery day!

Girls, I've been trying to whip milk into a latte with milk frother for weeks now. I always have at least 3.2% fat milk. I even tried 6% milk. I heat it up a little and beat it. But I have no effect, something is not working out for me, not to mention drawing some thread on coffee. Whipped cream 36% well. Maybe you need to beat it with sugar? I just don't drink or eat anything with sugar, so I didn't think. Who tried to do this - share your experience.
To refresh my memory, I will expose a photo of the device again (on the left):

somewhere I saw information that milk with a high protein content is whipped well, and the fat content does not seem to be affected by the optimal temperature for milk 70-75 *, although I whipped ordinary milk 2.5% straight from the refrigerator in a French press - it turned out excellently and with other milk later tried it - nothing came of it

I have such a thing


I heat the milk very strongly and beat it easily into a foam that does not settle as quickly as if I beat the milk with cold hot milk it should be.

Gingerbread, Chantal correctly says, does not affect the fat content. The protein content should be at least 3g.

[Shurshun]

ShurshunDo you whisk with sugar or not? I also whisk hot milk, but ... And to pour it into the coffee, I just don't know this moment, the coffee shouldn't be hot or vice versa?

kolynushato be honest, I didn't pay attention to the amount of protein. On a pack of cream 20% (now I specially took a look), the amount of protein is 2.8 g. Thinking there is more in standard milk? Or is there some kind of "protein" milk, such as casein? And one more thing ... Should milk be pasteurized, steamed or boiled? It affects?

[Shurshun]

ShurshunDo you whisk with sugar or not? I also whisk hot milk, but ... And to pour it into the coffee, I just don't know this moment, the coffee shouldn't be hot or vice versa?

kolynushato be honest, I didn't pay attention to the amount of protein. On a pack of cream 20% (now I specially took a look), the amount of protein is 2.8 g. Thinking there is more in standard milk? Or is there some kind of "protein" milk, such as casein? And one more thing ... Should milk be pasteurized, steamed or boiled? It affects?

Gingerbread Protein should be at least 3g, my milk of 2.5 fat is perfectly whipped, though in the press, but I think there should not be much difference. And the coffee is hot.

[Gingerbread]

Gingerbread,
I have a very similar device, bought at IKEA. It's very strange that you can't do it - I whip warm, cold, and different fat content - there have never been punctures. I’m thinking, maybe you are putting it too deep in milk? I whip almost on the surface, there is such a funnel, and just the air comes to the place of whipping - otherwise, how will splendor be taken if there is no air access?