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Home Cooking

How to froth cold milk?

hungryann | Jun 12, 201612:32 PM     18

I'm trying to recreate a freddo cappuccino like I've had in Greece. The milk froth/foam is so thick, it's like a soft whipped cream. I've watched them make it in the coffee shops: they add cold milk and just whip it with one of those milkshake mixers. Now I have all this equipment but I can never get the froth so thick. I've tried everything, ice cold milk, adding an ice cube to the milk, full fat milk, low fat milk, evaporated milk but nada. Could it be their mixers spin faster because they're intended for commercial use? I don't know what to do, so any help or pointers would be much appreciated!

I've tried this product http://www.lactantia.ca/food-product-...
with great success but I know they achieve the same results with plain old milk, so that's what I would prefer, especially since this product isn't always available.

Lastly, I've seen milk froth era like nespresso's aeroccino that do this on YouTube videos. These types of machines run anywhere between 50-100$ so not very keen on investing in this. I can froth hot milk very well with my espresso machine so this gadget would only be used for frothing cold milk.

Please advise on what's the best course of action, TIA!

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