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Foaming milk can be divided into three basic steps:
1
. Fill a 32 oz. steaming pitcher 1/3 full of cold milk. Place the tip of the steam wand 1/2”
below the surface of the milk.
2
. Open the steam valve completely in order to create enough turbulence to produce foam.
3
. As foam begins to rise, lower the pitcher so that the tip of the wand is always about 1/2”
below the surface of the milk. As foam nears the top, insert the wand into the milk to
bring the product to proper temperature.
Milk foams better when cold. After making drinks, it is important to return the unused milk
to the refrigerator right away.
** It is suggested not to use the milk again once it has been heated once.
FOAMING OR FROTHING MILK