After using my temprobe on milk I was quite suprised how cool I was steaming my milk by using the just able to touch method .
Have others or could others measure as well and feed back where they are ?
and am I right in thinking 72 degrees is what to aim for best sugary stretch
plus I thought...
Is the milk you serve stable and reliable?
Do you find that sometimes it lacks texture, won't stretch properly or is too thin to work with?
What brands do you find most reliable?
How much wastage do you produce?
Is milk in Summer better than milk in Winter?
I'm hearing more and more about...