How to Steam Soy Milk

Steamed soy milk is a great alternative for latte lovers who are also lactose intolerant.

With the rising incidence of lactose intolerance, alternatives to milk are becoming more common in the coffee house world. The ability to order a latte with soy milk rather than regular dairy is a delight to many. However, these drinks are usually expensive and can be made at home for cheaper. While most know how to steam regular milk, how to steam soy eludes them. However, it is quite similar and easy to do with a few simple tools at home.

Things You'll Need

• Espresso maker with steam wand
• Stainless steel milk pitcher, refrigerated
• 2 cups cold soy milk, refrigerated
• Frothing thermometer

Instructions

1. Turn the espresso machine on and make sure that the steam attachment is working. Clean it by releasing steam several times and wiping it down.

2. Make sure the pitcher and the soy milk are both cold to get the best results from steaming. Fill the pitcher halfway with milk, which should be about 2 cups; this allows room for the milk to foam and expand with the heat.

3. Place the wand in the milk with the metal head completely submerged, but no deeper. Place the frothing thermometer in as well. Turn on the steam and move the head slowly down and then back up. Keep the head about 1/2 inch beneath the surface of the milk.

4. Check the thermometer frequently. When it reaches about 100 F, and has the foamy texture desired, remove the milk. Serve immediately alone or with coffee or tea.

Tips & Warnings

• Soy milk can also be warmed on the stove, but be careful not to leave it on as long as normal milk because it will scald faster.

References

• "Be your own barista: how to froth and steam your way to happiness with easy, healthful versions of cafe latte and chai masala"; Nancy Berkoff; Vegetarian Times, 1996.
• Coffee Geek: Milk Frothing Guide - Frothing for Newbies & Intermediates