Can anyone give thoughts about steaming soy milK?
I have been using soy exclusively for almost 8 years. I did use cow juice a few times for friends and for experimenting, but that is about all. Depending on what you like: Silk brand vanilla tastes really good and makes some nice stiff foam for lattes. If it is microfoam you want, the best that I have found is the Kirkland brand at Costco. I can pour some latte art with that— nothing that is going to end up on the cover of Barista Magazine, but my wife likes it. As far as technique, I find that the injection of air needs to be subtle, gentle, and only for the first few seconds. You also will find that stopping short of the temps that you get with cow milk will be best. If the pitcher feels more than comfortably warm (if it begins to feel hot) you went too far. I usually stretch enough for two drinks with the VBM, because it is so fast that trying to only stretch for one drink is really tough.
