How to Choose the Right Milk for Latte Art

Understanding the fat and protein content of milk

We continue our series of training articles on latte art. Today I will tell you about choosing milk for drawing. There are several important points here: Milk processing, protein content, fat content, and which brands are suitable for latte art.

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Fat content of milk

I believe that the fat content of milk is greatly overestimated. You can beat any milk, fat content is not the cornerstone. Can I beat skimmed milk? Yes, you can. But I will note that 3.5% is the most optimal percentage.

This milk is better, firstly, because of its glossiness. The way it glitters, the appetitiveness of this gloss.

Secondly, if the milk is fatter, the foam will hold and not peel off longer. Fat content, I think, keeps the foam from delaminating a little longer. So, pay attention, but remember: this is definitely not the most important aspect.

Protein Content

‍The second point is that many people pay attention to the protein content. In fact, there are many myths that protein is important. As practice shows, 90 % of all milk contains the same amount of protein-3.2 grams. Yes, there is an increased content, and sometimes vice versa. But what is written on the package is unlikely to give you anything. Therefore, choosing milk for latte art in the store, you will not see anything like this there. From my experience, you can only choose the right milk in a practical way. Take a few packs, whisk them, and see which one works best for you. Then the difference between them will be revealed.

Milk processing

‍Ultra-pasteurized, pasteurized, sterilized.

It is often considered that ultra-pasteurized milk is better than pasteurized milk. In fact, this doesn't always work. There is milk in a bag with a one - week shelf life-that is, pasteurized-and it is perfectly whipped. 

Tetrapack is also not an indicator. The only point is that there are much fewer brands of pasteurized milk that will hold up well after whipping.

Tetrapack it will always be average good. Some are better, some are worse, but this processing is not an indicator. The expiration date doesn't directly affect how cool your latte art will be. 

Milk temperature

‍And what about the temperature? The colder we take the milk initially, the better and longer the whipping will be. Is it possible to beat milk well at room temperature? May. But the colder the milk you take, the longer the whipping will take, and the more likely - and easier - it will be to get good milk. 

Repeated whipping

‍Can milk be whipped repeatedly? My experience suggests that you can. But only if you didn't overheat it too much the first time. If the first heating was about sixty degrees. Without overheating the milk, we can cool it in the refrigerator and beat it again. And it will even draw well. Maybe a little worse, but only slightly.

But keep in mind: after whipping, it will be stored several times less. At most the next day, such milk should be used.

Milk Brand

‍In terms of choosing a brand of milk - you need to try it. In the coffee shop, I will choose, of course, according to taste, how it is combined with espresso. Most milk brands are about the same. I repeat, when we talk about basic drawings - you can whisk on everything. On condensed milk diluted with water, on detergent. It doesn't matter. But if we are talking about a professional level, complex latte art, then the differences are already beginning.

There are, of course, exceptions. If the milk, for example, quickly bubbles or does not hold foam. Here, it's often not the brand's fault. Apparently, something was wrong with the storage. The question is in a certain party. By the way, problems often occur with pasteurized milk, since it should be stored in the refrigerator and, if somewhere it has lain longer outside the refrigerator than necessary, this can affect, first of all, the taste, and then the texture of the milk. If the milk falls through the foam, sinks when drawing, then you should try it, because something is wrong with it. 

To summarize. Most of the brands that you use both at home and in the coffee shop are great for whipping. Don't sin on them. Most likely, it's either whipping or your drawing technique:)

Lactose levels

‍Finally, I will tell you about the level of lactose. If it has any significance, it's certainly not a big one. There is nothing directly cardinal. There may be nuances, but they are more specific between brands than in the lactose itself.