Milks and Their Foams

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Some milks are better suited to foaming than others. Because the whey proteins are the critical stabilizers, milks that are fortified with added protein—usually reduced-fat and skim milks—are most easily foamed. Full-fat foams, on the other hand, are fuller in texture and flavor. Milk should always be as fresh as possible, since milk that has begun to sour can curdle when heated.