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RE: My Daytime latte-art tryings.
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. :)