Fante's Kitchen Shop - fantes.com

 
Page Contents:
-Glass Frothers
-Stainless Frothers
-Bellman Stovetop Steamer
-Electric Frother
-Battery Operated Frothers
-Frothing Pitchers
-A Guide to Frothing Milk
-A Guide to Milk & Cream
-Cogen Steamer Instructions

Related Pages:
-Stovetop Espresso Makers
-Electric Espresso Makers
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Milk Frothers

Some practical uses for milk frothers include:
    - Frothed milk for cappuccinos, lattes and mochas
    - Delicious frothing milk drinks for the kids
    - Whipped cream
    - Blended drinks
    - Emulsify salad dressings

A good froth (foam) is airy and light, not quite peaked, and triple the volume of the milk you started with.

Glass and stainless milk frothers do a very good job of giving you a thick froth, with very little effort. It takes about 30-60 seconds of pumping action.

Battery operated frothers generally aerate by rotating a whisk-like rod (and can also be used for light egg beating eggs and for mixing drinks). Though it won't give you as thick a froth as the other types of frothers, nevertheless it is a convenient method of frothing right in the cup or other container.

Steam frothers are very useful for heating the milk while whipping it to a froth. Steam wands are shaped to direct a pressurized stream of hot water into the milk, dispersing it as steam droplets and (if done correctly) swirling the milk into a whirlwind funnel. In the process, it heats, aerates, and increases the volume with air bubbles (foam, or froth). And since it's hot, it won't substantially alter the temperature of your fresh cup of espresso, or regular coffee. (You can also use these steamers to heat other kinds of foods and liquids.)

Frothing pitchers should be bellied near the bottom, to help the milk swirl better when frothing from the wand of a steam frother. For best results, refrigerate the pitcher to cool it before use, and start with only a small quantity of cold milk. (More info in our guide, below.)

Milk boils at very low temperatures. Once it boils, you'll no longer be able to keep or make bubbles for the foam. To keep the milk from boiling, especially if you don't have much practice, try skim milk; it contains less fat and it will therefore not come to a boil as fast, allowing you to froth longer.

Lastly, if you need to scald more than a small quantity of milk for a recipe, it may be easier to just heat the milk (to about 180°F) in a sauce pan.

Glass Milk Frothers

BonJour Caffe Froth Monet milk frother

BonJour Caffe Froth Monet milk frother
BonJour Caffe Froth® Monet Milk Frother

$19.99
#22002
Froths 6.5 oz of milk,
8.75" tall overall,
Carafe is 6-5/8" high,
2.9" diameter top,
2.5" diameter body,
Heat resistant glass,
Stainless steel lid, rod and screen,
Plastic top knob and spreader ring holder,
Includes acrylic spoon and non-skid coaster,
Made in China
- Makes about 2 cups of frothed milk, enough for up to about a dozen traditional cappuccinos.
Replacement glass carafe for milk frother BonJour Caffe Froth® Replacement Glass Carafe

$11.99
#22001
6-5/8" high,
2.9" diameter top,
2.5" diameter body,
Heat resistant glass,
Made in China

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Stainless Steel Milk Frothers

Stainless Milk Frother

Stainless Milk Frother
Stainless Frother

$29.99
#5461
Froths 8 oz of milk,
8" overall height,
4" diameter,
5" high pitcher,
18/10 stainless,
Stainless screen encased in plastic,
Made in China
- Makes about 3 cups of frothed milk, enough for up to about 16-18 traditional cappuccinos.
Click for PDF Instructions
bellman stainless steel stovetop steamer

bellman stovetop steamer

bellman stovetop steamer - underside detail
Bellman Stovetop Steamer

$69.99
#16374
7-3/4" high overall,
4-1/4" bottom diameter,
Stainless steel body,
Heat resistant (not flame proof) handles and knobs
Made in Taiwan
Takes 3-5 minutes to make steam.
For use on gas, electric element, and glass stovetops.

· Bellman Instructions Click for PDF
· Bellman Parts Page

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Electric Milk Frother

Capresso frothPRO Automatic Milk Frother Capresso Froth PRO
Automatic Milk Frother

$59.99
#30012
5" wide, 6" long, 7" high,
8 oz frothing capacity,
12 oz heating capacity,
Cold, Hot and Warm frothing settings,
Dual auto-shutoff,
2 frothing and 1 heating disk included,
Scratch resistant non-stick pitcher,
Clear lid and stay-cool handle,
Pitcher lifts out of base for serving,
UL Listed 120v, 60hz, 600 watts,
Dishwasher safe,
Made in China
Very good frothing results,
Heats to approx 150°F,
Allow the unit to cool before using it again.

Click for PDF Capresso Froth PRO Automatic Milk Frother User Manual, How to Froth Guide, and Recipes

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Battery-Powered Milk Frothers

aerolatte stainless deluxe frother and stand Aerolatte Stainless Steel Deluxe Frother & Stand

$29.99
#120910
Stand is 6-7/8" tall,
9" tall with frother in stand,
Frother is 8.5" long overall,
4" long rod,
Thumb operated on/off switch,
Stainless steel,
Black plastic accents,
Takes 2 AA batteries, included,
Made in China
Use and Care FAQ
Aerolatte Black Milk Frother With Stand

Aerolatte Black Milk Frother With Stand
Aerolatte Black Milk Frother With Stand

$16.99
#8121
8.5" long overall,
4" long rod,
Thumb operated on/off switch,
Stainless rod & whisk,
Black plastic body and stand,
Takes 2 AA batteries, included,
Made in China
Use and Care FAQ
Aerolatte Microwavable Frothing Jug Accessory Aerolatte Microwavable Frothing Jug Accessory

$9.99
#8149
5.4" high,
3.5" round,
6" spout to handle,
BPA-free acrylic,
Dishwasher safe.
Interior of base wedged design maximizes froth production.
For use with Aerolatte frother.

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Milk Frothing Pitchers

Stainless Steel Milk Frothing Pitchers

32 Oz. Frothing Pitcher

20 Oz Frothing Pitcher

10 Oz Frothing Pitcher
32 Oz. Frothing Pitcher

$22.99
#10987
5.25" high,
Stainless steel,
Made in China
For pro espresso makers
20 Oz. Frothing Pitcher

$16.99
#10658
19 oz actual capacity to the brim,
4.5" high,
Stainless steel,
Made in China
For medium to pro makers
10 Oz. Frothing Pitcher

$13.99
#6098
3" high,
Stainless steel,
Made in China
For small espresso makers

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A Guide to Steam Frothing Milk

Steaming milk is the traditional way to make froth for cappuccino. A froth can also be obtained by beating, or whipping, heated milk. Both processes induce air to become trapped in milk bubbles, and that's the froth.

The process of getting milk to froth from steaming is a bit tricky at first, however it becomes easy with a little practice. I think it is still the best way to get the milk and froth to its optimal temperature and flavor.

Getting a good froth should generally take one minute or less in commercial and other powerful machines, and up to 2 minutes in home electric and stovetop machines.

Start with a cold pitcher, preferably of stainless steel or porcelain. Most ceramic pitchers are also heat resistant, and in a pinch you can use your Pyrex measuring cup. The ideal pitcher is bell shaped with a low belly, where the milk will swirl to a frothing frenzy.

For initial practice, use skim milk. Its low fat content allows for longer steaming before the milk scalds (at over 180°F), so it will be more forgiving of your initial mistakes. Skim creates a bluish white foam, while whole milk makes it milky white.

Only fill the pitcher with a small amount of milk, and never more than 1/3 full. Because home espresso machines don't have the power of the commercial units, using less milk will help you get a better froth. And with less milk, you have better control and you'll get a creamier froth.

Before inserting the wand into the milk, blow a bit of steam through it, to clear any water in the line.

Insert the steaming wand about 1/4" to 1/2" into the milk, and slowly turn on the steam. On some machines, the first few seconds of frothing might work best with the nozzle in the middle.

Slowly move the pitcher up and down and allow a couple slurps to stretch the volume. Allow more slurps with small home machines or stovetop units.

The milk should be at about 100°F at this point, and the volume should have increased, up to 50%.

After this rumbling, or initial airing, be sure to keep the wand under the surface of the milk and increase the amount of steam to full force. Move the pitcher slowly up and down, to keep the nozzle in its optimal position.

Keep the wand close to the wall of the pitcher and tilt it, so that the introduced steam creates a swirl, like a whirlpool. This whirlpool is important to maintain, as it insures that air is being evenly distributed for proper formation of the foam's miniature bubbles.

Listen for the sound differences, which will help you in keeping the nozzle under the surface of the milk. If it slurps, it's over the surface and you're creating big bubbles; if it hisses, it's under and helps insure small bubbles.

The hissing noise will at first be high pitched, then sink lower as more bubbles form. Stop steaming if it gets to a groaning, or the milk will scald.

The ideal froth has very small bubbles, like a thick foam.

When the froth has about trebled the volume of the milk, and if the milk is not hot enough, plunge the steaming wand deep into the milk, to heat it.

Keep a couple fingers touching the side of the pitcher; if you feel it getting too hot, start turning down the steam, to prevent scalding the milk. The resulting milk should be between 150-170°F, depending on your personal temperature preferences.

Turn off the steam valve first, then remove the wand. This insures that spattering of the hot steam, milk or froth, will not occur.

Wipe off the tip and wand while they're still wet. Let off a bit of steam to clear the nozzle and wand of any milk, and prevent clogging.

Lightly bang the pitcher on your counter to collapse the larger bubbles and provide you with a thicker froth. Or let it stand for about half a minute before adding to the coffee.

You've made a good froth if the bubbles are minute and the foam pours together with the milk.

Remember, practice makes perfect.
 

What can go wrong?

If you're not getting steam out of the wand's nozzle, check it for clogging. With the steam valve off, insert a pin into the hole(s) of the tip to clear clogs. Then allow a burst of steam to finish the clearing.

If you steam it for too long, the milk will start to scald then boil, the small bubbles will increase in size, then burst to decrease the volume, and leave you with hot milk without froth.

If the milk is not swirling fast enough, it can't become aerated, and eventually the milk will just scald and boil.

If you're pouring the mixture and milk comes out, leaving the froth in the pitcher, or if the froth plops in clumps, you've over-steamed it.

If you can't get past a slurping sound our of your steaming wand, you're either holding the nozzle over the surface of the milk, or your frothing machine has not built up enough steam pressure.

If you're not getting enough steam from a small espresso and cappuccino maker, especially after you've just made espresso from it, you may need to allow additional heating time for the water to reach the necessary temperature.

If you're not getting enough steam from a small espresso and cappuccino maker, and an air tube is attached to the steaming wand's nozzle, make sure this tube is not clogged, as it helps less powerful machines to achieve better froth by introduce air separately. If the foam bubbles are too large, try steaming without the air tube installed.

If you're not getting enough steam from a stovetop frother, make sure the steaming valve is open while you're heating the water, allow water in the nozzle to go into a cup, close the valve when steam begins to escape, bleed off some watery steam, and repeat the process until you get a rather dry steam, which should take about 1/2 minute. Then begin frothing.

If you have scalded milk, place it back in the refrigerator, and, when it has cooled, use it again after adding a bit of fresh milk to it. Needless to say, fresh milk will froth better and taste better.

If your next cup of espresso tastes burnt right after steaming on an electric espresso maker, next time turn on the coffee button to allow some water go through the head without the basket in place. This will allow steam to blow off and return the water temperature to normal.

If you're using soy or rice milk and you're not getting much froth, slurp it more when you start steaming.
 

Things to remember:

-Check the nozzle for cleanliness before starting.
-Check for the proper level of water in your steamer.
-Monitor the water level in your steamer to make sure it doesn't run dry.
-Have a cold pitcher or two in the fridge, ready for frothing.
-Wash your pitchers thoroughly after every frothing.
-Clean the nozzle when you're done.

Guide provided and Copyright (© 2003) by
Fante's Kitchen Wares Shop - www.fantes.com

(Frothing Guide - PDF 24KB)

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A Guide to Milk & Cream

www.ams.usda.gov/kidsweb/dairygrading.htm

Milk

Whole Milk Whole milk is usually homogenized and fortified with vitamin D. For shipment in interstate commerce, it must contain a minimum of 3.25 percent milkfat and 8.25 percent milk solids not fat (MSNF). The milk must also meet minimum milkfat requirements set by the State or municipality where it is sold.

Lowfat Milk Lowfat milk has between 0.5 and 2 percent milkfat, contains 8.25 percent MSNF, and is fortified with vitamin A. The addition of vita- min D is optional.
     Tip on Lowfat Milk: Lowfat milk can be made at home by mixing half whole milk with half skim milk or reconstituted instant nonfat dry milk.

Skim milk (nonfat milk) must have less than 0.5 percent milkfat, contain 8.25 percent MSNF, and must be fortified with vitamin A. The addition of vitamin D is optional.
     Tip on Skim Milk: The flavor and food value of skim milk can be improved by adding a teaspoonful of instant nonfat dry milk to each glass.

Flavored Milks Flavored milks are made by adding fruit, fruit juice, or other natural or artificial food flavorings such as strawberry, chocolate syrup, or cocoa to pasteurized milk.
     Tips on Chocolate-Flavored Milk: Regular, lowfat, or skim chocolate-flavored milk can be heated for quick and easy hot chocolate. Use chocolate-flavored milk in cookie or cake recipes that call for both milk and chocolate or cocoa.

Buttermilk All commercially sold buttermilk is cultured. This means that a safe lactic acid- producing bacterial culture is added to freshly pasteurized skim or lowfat milk to produce the buttermilk. It is much thicker than skim milk and is higher in sodium than other milk. Buttermilk is a good thirst quencher.
     Tips on Buttermilk: Always keep cultured buttermilk chilled. If it is allowed to warm, it may separate. If it does separate, just stir it. Dried buttermilk, a byproduct of buttermaking, is used in pancake mixes and bakery products.

Dry Whole Milk Dry whole milk is pasteurized whole milk with the water removed. It has limited retail distribution -- mainly for use in infant feeding and for people without access to fresh milk, such as campers. Dry whole milk is usually sold to chocolate and candy manufacturers.
     Tips on Dry Whole Milk: An opened package should be tightly sealed and stored in a cool, dry place. Dry whole milk develops off-flavors if not used soon after opening.

Nonfat Dry Milk Nonfat dry milk, made by removing nearly all the fat and water from pasteurized milk, contains about half the calories of whole milk. "Instant" nonfat dry milk is made of larger particles that dissolve more easily in water. Some instant nonfat dry milk contains added vitamins A and D. To earn the "U.S. Extra Grade" shield, instant nonfat dry milk must have a sweet, pleasing flavor and a natural color. It must also dissolve immediately when mixed with water.
     Tips on Nonfat Dry Milk: Nonfat dry milk needs no refrigeration and can be stored for several months in a cool, dry place. An opened package should be tightly resealed. After nonfat dry milk is reconstituted, refrigerate and handle as fresh milk.
     Use nonfat dry milk both as a beverage and in cooking. When used as a beverage, reconstitute it several hours before serving to allow time to chill.

Evaporated Milk Evaporated milk is prepared by heating homogenized whole milk under a vacuum to remove half its water, sealing it in cans, and thermally processing it. When evaporated milk is mixed with an equal amount of water, its nutritive value is about the same as whole milk. Evaporated skim milk is also available.
Tips on Evaporated Milk: Always refrigerate after opening. Used full strength, evaporated milk adds extra nutritive value to the diet. Evaporated milk, with an equal amount of water added, may replace fresh milk in recipes. It can also be used in coffee or on hot or cold cereal.

Sweetened Condensed Milk This concentrated canned milk is prepared by removing about half the water from whole milk. Often used in candy and dessert recipes, sweetened condensed milk has at least 40 percent sugar by weight.


Cream

     FDA sets standards of composition for milk and different types of cream. These standards give minimum milkfat requirements, which must be met if the product is to be shipped in interstate commerce.

Light Cream Light cream, also called coffee cream or table cream, must have at least 18 percent milkfat, but less than 30 percent.
     Tips on Light Cream: For maximum shelf life, do not return unused cream from a pitcher to its original container. Store it separately in the refrigerator. Try to pour only as much from the original container as is needed at one time.

Half-and-Half Half-and-half is made by homogenizing a mixture of milk and cream. It must contain at least 10.5 percent milkfat, but not more than 18 percent.
     Tip on Half-and-Half: Half-and-half can be mixed at home using equal parts homogenized whole milk and light cream.

Light Whipping Cream Light whipping cream must have at least 30 percent milkfat, but less than 36 percent.
     Tip on Light Whipping Cream: To whip this kind of cream, both the bowl and cream should be well chilled.

Heavy Cream Heavy cream must have at least 36 percent milkfat.
     Tips on Heavy Cream: Although heavy cream is more easily whipped than light whipping cream, it will whip still more easily if the cream and the bowl are well chilled. Don't over-whip heavy cream; it may become grainy.

Sour Cream Sour cream is made by adding a special bacterial culture to light cream. The bacteria produce lactic acid, which sours the cream. Sometimes manufacturers use food-grade acid instead of bacteria to make sour cream. The product must be labeled "acidified sour cream" if this process is used. Acidified sour cream has the same wholesomeness as sour cream; the only difference is in the manufacturing process. Both sour cream and acidified sour cream are smooth and thick, and meet the milkfat requirements for light cream.
     Sour Half-and-Half A bacterial culture or a food-grade acid is used to make sour half-and-half. FDA standards of identity require the product to be labeled acidified sour half-and-half if food-grade acid is used.
     Tip on Sour Half-and-Half: Use sour half-and-half instead of sour cream for less fat.

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cogen-progetti san remo stovetop milk frother Cogen-Progetti San Remo Stovetop Milk Frother 1 - Plastic trigger release
2 - Stainless safety valve
3 - Stainless steam wand
4 - Cast aluminum top with coated exterior,
5 - Phenolic plastic handle,
6 - Rubber gasket
7 - Cast aluminum boiler with coated exterior
cogen-progetti san remo stovetop milk frother Cogen-Progetti San Remo Stovetop Milk Frother, Gray

Currently unavailable. The manufacturer is no longer in business.
Gray exterior finish,
8-3/4" high overall,
5-1/8" high base,
4-1/4" diameter bottom
Italy
cogen-progetti san remo stovetop milk frother, black

cogen-progetti san remo stovetop milk frother
Cogen-Progetti San Remo Stovetop Milk Frother, Black

Currently unavailable. The manufacturer is no longer in business.
Black exterior finish,
8-3/4" high overall,
5-1/8" high base,
4-1/4" diameter bottom
Italy
rubber replacement gasket for san remo and cogen Replacement Rubber Gasket for Cogen & San Remo

Currently unavailable;
Use #11397 Gasket for the 9-Cup Macchinetta
3-1/4" outside diameter,
1-7/8" inside diameter,
1/8" thick

Cogen Stainless Stovetop Milk Frother
Cogen Stainless Stovetop Milk Frother

8-3/4" high,
4" diameter,
3-1/4" long heat resistant plastic handle,
18/10 stainless container,
Coated aluminum cover,
Safety devices on lid and container
Italy
(This model not currently available, though parts and functions are similar to other Cogen frothers, above)

Cogen Steamer
Parts Identification Guide
Use & Care Instructions


Vaporiera Cogen-Progetti
Cogen steamer parts identification
Cogen steamer parts identification legend
Cogen steamer instructions

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Fante's
Kitchen Shop
www.fantes.com
1006 S. Ninth St.
Philadelphia PA
19147-4798
USA

Customer Service

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FANTES INC