Lesson 1 of 7 · Chemistry
Proteins, fats and foam
What makes milk stretch.
Proteins wrap around air bubbles and hold them; fats add body but can weaken foam.
This is why skim milk foams stiffly and whole milk pours silkier.
Why milk foams, how plant milks behave under steam and how to texture consistently for one drink or ten. Includes weekly texture labs.
Lesson 1 of 7 · Chemistry
What makes milk stretch.
Proteins wrap around air bubbles and hold them; fats add body but can weaken foam.
This is why skim milk foams stiffly and whole milk pours silkier.