tedpet Senior Member Joined: 4 May 2012 Posts: 1 Location: New Jersey Expertise: I live coffee
Posted Fri May 4, 2012, 9:38am Subject: new milk problems
I live in New Jersey and I have noticed a problem with milk frothing and I hope that someone has seen this before.
I start frothing the milk and it appears to be getting a beautiful foam. Then I stick in a spoon and I notice that the foam is nearly solidifying. It is gross!! When I dump it down the drain, it actually sticks to the side of the sink.
I started with where I live as I am wondering if the local milk suppliers are adding something to the product. I first noticed this three months ago and switched brands. Now I am seeing this with the Tuscon brand and I am very concerned that there is some chemical that is being added.
Posted Sun May 6, 2012, 5:22pm Subject: Re: new milk problems
Unless you can show otherwise, it just sounds like you're creating more froth than you'd like. Cappuccino foam will stick to the insides of the pitcher a bit, and dry foam even more so. Especially if the milk is allowed to separate at all, it can appear to be its own substance, and even get peaks and valleys and folds like whipped cream or meringue. It wouldn't surprise me if this would stick to the insides of a sink, too.
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 5,679 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Mon May 7, 2012, 6:52am Subject: Re: new milk problems
What he said, you are just making too much foam, too thick. Great for a Cap if that is what you are making. Different milk and different time of year for the same milk can change the way it foams/steams. Different fat content etc.
No chemicals, don't worry, just adjust the way you are foaming/steaming your milk.
In real life, my name is Wayne P.
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