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if you like cream in your coffee, you had better go Homogenized.
Ben Bleiman asked the Naked Scientists: Hello Naked Scientists,I have been arguing with a friend about which type of milk makes the best foam when making a cappuccino. I say it would be whole milk because of the higher fat content which should allow for more bubbles. But I have heard from several people that skim milk is the best. How can this be?ThanksBenBoston MA USAWhat do you think?