If you want to whip a silky texture and gloss lubrication of milk, one way valve can share experiences with you.

Firstly, pour half of the milk in the milk jar, and then observe from the side, please remember that the surface of milk cannot exceed the root of milk cylinder. Now let's observe the top, and then insert the steam wand at 12 o'clock position in the milk jar, close to the milk jar. For the next step, turn on the steam and put the steam wand immersed in the milk surface, at last, moving the steam wand to 5 or 7 o'clock position. Anyway, the choices vary from person to person.

At that moment, the milk will start to rotate, moving down the milk jar slightly to allow more air enter into the milk, then through rotating and tumbling to make the larger bubbles break up into tiny bubbles.

What’s the suitable temperature of heating milk? After the milk whips, the ideal temperature should be about 60 ℃, if temperature is too high, the protein will begin to decompose, and result in milk off-odor. And if the temperature in the milk jar has prevented me from holding for more than 1 second, I will silently count 3 seconds, and turn off the steam, at last the temperature of the milk is just right.

About whipping extend of different types milk have different versions. Some people like to use the high fat milk or the milk content is higher to whip, actually the content of milk has decided the milk texture and taste after whipping. Frequently, skimmed milk and milk substitutes are more difficult to whip, because they have less fat and are less prone to tiny bubbles. Finally, it’s a good result can still be achieved through trials and errors.