How to choose milk for whipping

FRESH MILK IS ESSENTIAL

There is no doubt that you need to choose quality milk to go with your coffee. Some milks have a better taste, others are better for whipping. To ensure that the harmony of flavour and texture between coffee and milk works well, choose milk with a rather neutral taste that does not overpower the taste ofthe coffee of choice. In general, milk should be fresh and as little artificially treated as possible.

It should, of course, be pasteurised to eliminate pathogens. There are methods of gentle pasteurisation where the taste and health benefits are preserved in abundance. Such milk can be called fresh under the legislation and has a shorter shelf life than long-life milk (UHT).

Homogenisation is not so simple. This process (sieving and reducing the size of the fat particles) causesthe milkto lose its full flavour and gives some people indigestion. On the other hand, because the fat particles are the same size, a more stable foam can be whipped andcream does not curdle on the surface of the milk.

In any case,milk should not be skimmed to reduce the fat content of the milk. We don't want dead water without fat, but delicious milk full of flavour. You may ask what is the main reason for rejecting skim or semi-skimmed milk. You can't whip up foamfrom such milk! It is the amount of fat content that is most responsible for the texture and delicious taste of milk .

WHICH YES?

Ideally, it should be whole and fresh milk, gently pasteurised, it can be homogenised, with a fat content of 3.5 - 5%. The high protein content of whole milk ensures the typical milk taste and reduces bitterness in coffee. Whole milk can be beautifully whipped. High-quality fresh whole milk from small farmers or dairy companies is now commonly available in shops. The advantage is its consistent quality and regular supply.

If you want to make more use of local sources and their range of organic and eco milks, look for a milk supplier near you. We advise that the best foam is whipped from the milk of Jersey cows, they have the fattest milk with the highest protein content. Jersey cattle are bred, for example, on the farms Bláto near Uhlířské Janovice, in Tehov (they also have a mini-dairy), on Selský Dvoř in Dolní Částkov, in Heřmanice near Králíky, on the farm of St. Anne near Brandýs nad Labem or in Holubice near Miller (co-operator of Mléka z farmy). If you happen to have your café somewhere near one of the listed farms, you win.

Excellent milk is also supplied by cows of a typical Czech breed. These areCzech strachenkas. Their milk is easier to get than that from Jersey cows, as one half of the breeding animals in the Czech Republic are cows that are cows (information taken from the magazine Náš chov). Their milk is also quite fatty and excellent for whipping. If you take milk from local farmers you need to take into account that the quality and taste of each milk ration is slightly different depending on various factors from the genetic disposition of the animal to their diet and the time of year. It is supplied fresh and the price is higher than in regular distribution.