We had a viewer query regarding lactose free milk: Was his inability to get great microfoam caused by the nature of the lactose free milk or did he just need to practice more? Milk is magically (OK, scientifically) transformed into lactose-free with the addition of the lactase enzyme, which will break down the lactose before you get your paws on it. Does this change on the molecular level inhibit the the milk's frothiness? Watch Gail test it out on the Saeco Xelsis superautomatic to see how well it performs.
Testing: Steaming Lactose Free Milk
Kat is a passionate coffee enthusiast and seasoned blogger. Read her posts for insights on brew methods, coffee recipes, and machine reviews.
