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RE: My Daytime latte-art tryings.
I am a kitchen latte art hobbyist as well, @smailer. I can get them to look pretty good sometimes.
My main problem is that I use whole raw milk. That means that it's always different. One gallon will froth way too much, so that I get a thick "head" on my latte. Another gallon won't hardly stretch at all, so it all just goes under the crema. Getting it "just right" has been elusive for me. But it's fun and tastes great regardless.
Are you roasting your own beans yet? That rabbit hole will ruin you forever... ;)
Yes, milk foaming directly depends from protein amount in milk.
but did you swirl milk in your pitcher before pour inside cup? It's helps make uniform consistency of foam.
Yeah, I always do. The fat affects the foam too, especially helping the bubbles to hold their shape. That's why low fat milk froths more, but whole milk holds it's froth longer.
When getting it raw, the makeup of the milk is always changing, even from one gallon to the next. I try to focus on consistency more than temperature, because the temp won't help if your milk isn't consistently the same. I just live with the challenge. Perhaps someone who's done it for years could do it well. I'm always chasing it. :)