Recent content by mclearn

You know what? Screw you and the horse you rode in on. Read my posts and you tell me where I say that I am going to use gelatin in a commercial environment? I'm tired of the ignorance and general attitude here. I ask a question and get blamed for being too "serious" about the craft, and then...

After some experimenting, I discovered that one can add a fat catalyst or a protein additive to force 1% milk to foam. I found gelatin worked quite well, but ours is a pork byproduct, so I won't be using it in production. A vegetarian option may be as effective. I used approx. 1 tsp of solid...

> Does it really matter WHY? I mean my gosh already - someone helps you out > with how to foam-and you complain...are you wanting to explain the fat > protein crap to your customers who also really do not care as to the 'Why" is > doesn't foam.... Don't get your panties in a bunch. It...

Thanks for the answer, but you didn't shed any facts on why the milk foams differently. I use all types of milk because customers demand different types of milk. If I could, I'd use only skim or whole: you either want fat or you don't. In any case, my thoughts are still that there are two...

I am wondering if anyone can shed some light as to why 1% milk does not foam up properly. Homo milk and skim milk foam up fine (skim is better than homo because of the lower fat content but same amount of proteins, I'm told). My problem is that some people ask for a 1% cappuccino, which I...