The induction frother will prepare perfect milk foam and delicious cocoa. A hit!

If coffee, then only with velvety, white foam? Welcome to the club! However, frothing milk at home is not as easy as it may seem. It is worth following a few simple rules to enjoy the perfectly balanced taste of a homemade milk-coffee drink. We have found a unique device that not only froths milk perfectly but also makes delicious cocoa for you!

The most important thing in milk frothing is temperature.

The most common mistake made when frothing milk is heating it to too high a temperature. The proteins in the milk coagulate at a temperature exceeding 70 degrees Celsius, resulting in a change of taste from naturally sweet to bitter and unpleasant. Well-frothed milk foam should not resemble the consistency of a stiff meringue, but rather a velvety yogurt. The appropriate temperature for frothing milk should range from 60 to 70 degrees Celsius.

With the Severin brand induction frother, you can prepare perfectly frothed foam and delicious cocoa. Frothing milk can be done both cold and hot – you can adjust its operation to your needs. Heating is possible in four temperature settings: 45 degrees Celsius – 55 degrees Celsius – 60 degrees Celsius – 65 degrees Celsius. The device can froth 120 to 350 ml of milk at once or heat 120-700 ml of milk.

Preparing cocoa or hot chocolate in a frother is possible thanks to the placement of a lid with a hole in the top part of the device, through which ingredients such as cocoa powder, chocolate, or syrup can be added. The frother is battery-powered and has an automatic shut-off function, so you don’t have to worry about accidentally leaving the device turned on.

How to monitor the temperature of foamed milk?

If you do not have a milk frother with a built-in temperature control at home and you do not want to overheat the milk, you can use an electronic food thermometer. This simple device is equipped with a metal probe that is inserted into the food to check its temperature (e.g. in dough, baked meat, or milk). Thermometers of this type are extremely precise and are useful for both professional chefs and amateurs.