milky milky!
has anybody else come across milk (especially full fat) that just refuses to froth (for cappuccinos). we come across it quite often, where a whole batch of milk froths then just collapses, the bubbles just burst and it all falls flat. we even asked our dairy suppliers to check it out for us but they have no idea as to why it's happening.
any ideas people???
any ideas people???
Replies to This Discussion
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Permalink Reply by Brady on
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I've not run across that. Have you verified that it is a certain batch of milk by comparing a suspect batch with milk from a different supplier at the same time? I ask because the problem that I have had before is steam being too "wet" and occasionally creating foam that wasn't as stable as it should be. This could be a totally different thing, but thought I'd toss that out.
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Permalink Reply by lu on
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Brady said:I've not run across that. Have you verified that it is a certain batch of milk by comparing a suspect batch with milk from a different supplier at the same time? I ask because the problem that I have had before is steam being too "wet" and occasionally creating foam that wasn't as stable as it should be. This could be a totally different thing, but thought I'd toss that out.
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Permalink Reply by judy f mccabe on
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try some cream......most milks have the cream removed....but put it back and this may solve the your problem.
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hi judy, this is happening on the full fat milk only, so there should be more than enough cream in it. thanks.
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Not sure what you'd intended to reply to my earlier post, since your reply didn't quite make it. The only other time I've seen milk just collapse is when something else was added to it. Clear syrups don't have that effect, but white choc sauce and powdered cocoa mix do. I wonder if maybe there is something else appearing in your milk from time to time?
BTW, lower fat milk has a drier foam and takes on air more easily. This is why half and half is so much harder to make lots of foam with than skim. I doubt that adding cream would help this problem.
Is this milk from a major dairy or a small local producer? Is there any other noticeable difference (taste, etc) between this problem milk and the fluffier stuff?
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hey brady, not sure what i did for the last reply. thats me and technology for you!! we're not adding anything to the milk before we steam/froth it. and it is only with the full fat and there is no visible difference between the batches nor taste either. but in the two years we've been open i can count on one hand the amount of times it has happened, so it's not a major problem. i was just interested if anyone else had come across this. we even had the dairy check it out, and of course they just said there was nothing wrong with it, which of course there isn't, it just collapses now and again. but thanks again brady for your replies. hope you get this one!!! x
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Got it!
Yeah, maybe someone else here has experienced this. I haven't. Perhaps if it happens again you could try adding some skim to the mix to see if that helps?
I'm gonna go conspiracy on this one and attribute it to some sort of mystery additive or contaminant that "they" aren't telling you about.
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Permalink Reply by Sarah Dooley on
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yes, that has happened to me and usually the milk is bad to be honest. If they bring out a new batch of milk you can sort of prove that. Dates on milk don't always mean that the milk was previously frozen on accident or left in open air to long. It's good to hear that this has not just happened to me.
Yours,
Sarah
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Permalink Reply by Jen on
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this has happened to us pretty often recently, and like yourself we complained to the dairy suppliers, who had similar complaints from other coffee shops on his route! It's strange when you steam the milk, it looks ok, and then all of a sudden it's enveloped in loads of little bubbles, and if you leave to settle its like Brady said just strangely wet foam! very frustrating!!! This week, one day the low fat was awful and the next day's delivery, the full fat was worse. Love to know why
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Permalink Reply by Chris Miller on
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There's two lines of thought for this problem: The change over in feed for the cows. i.e when they go from grass to dry feed or vice vesa, it takes a few days for their stomachs to adjust. (I used to be a follower of this theory) or the milk being left exposed to light for too long (I now think this is more the culprit). However, it did always coincide with the chage in seasons and hence cows changing feed so i still don't know for sure!! adding cream never helped us but I'm willing to try anything.
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