Let us now take a look at how to froth the milk
We will use whole milk
With a fat content
that can vary from 3,2% to 3,5%
We’ll use a professional milk pitcher, with pour spout
of 500 ml
in order to prepare two cappuccini
First thing
is steam
our steam wand in order to eliminate all of the
water that has condensed within
At this point we’ll place the nozzle, of the steam wand, exactly
on the surface of the milk
that’s in our milk pitcher
Turn on the steam
Make sure that it’s at full steam
We need the driving force of the steam that will create a vortex
The so called milk-air vortex
in such a way as to be able to enclose 
in the first phase of assembly
the air inside our milk that will be absorbed by proteins
by proteins
In the second stage of frothing
we will have the heating and final emulsion
of our milk
in order to obtain a compact and homogeneous cream
 
The final ideal temperature of our milk pitcher
in order to prepare our cappuccino’s
should be at a temperature that varies between 55 C° and 62 C°
 
 
 
