Nowadays, we can find many alternative milks on store shelves. These plant-based milks can also be a great complement to coffee: they can be made from cereals (rice, oats, barley), legumes (soya, chickpeas) or nuts (almonds, walnuts, chestnuts, coconut). Unfortunately, most of them are not suitable for making milk foam.
This is because most plant-based milks have little or no protein content. The foaming properties / frothability of milk doesn’t depend on the fat content of the milk, but are determined solely by the protein content.
There is a choice of different brands and different products, which may have different protein contents. For better results, it is therefore advisable to choose the product with the highest protein content.
It is also important to point out that plant milks (and animal-derived milks) do not remain completely homogeneous after opening. It is therefore advisable to consume the opened carton as soon as possible and to shake it thoroughly before use.
Please also make sure that the milk temperature is between 4°C and 6°C and pour it into a completely cleaned, dry milk Aeroccino. To avoid deposits and consequent breakdowns, always clean the whisk thoroughly, soaking it in warm water with detergent if necessary.
Tip1: some brands have a range of Barista products specifically designed for milk whipping
Tip 2: Add 10-20% soya milk to the milk you want to froth (soya milk has a higher protein content than other plant milks)
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