On the subject of food but changing the subject a bit
Every morning I make a cappuccino for Rach and myself
I froth the milk in one of Nespresso’s aeroccino unit’s which is incredibly consistent however the milk isn’t
We mainly buy our milk from Tesco, semi-skimmed and with a busy house, we buy a lot in large 4 pint bottles
Mostly it froths fine but sometimes we get a carton that doesn’t froth at all
So I researched what makes milk froth and it’s the protein content
I have a theory (might be entirely wrong) that large milk producers are extracting milk proteins from some of their milk that they sell on to supermarkets to go into more profitable protein bars and powders
