Work out milk frothing instantly with clear inputs, formula shown and shareable results.
Frothed volume is the milk times one plus the foam percentage, and the heat needed is mass times milk's specific heat of about 3.93 kJ per kg per degree times the temperature rise. Milk proteins denature above about 70 C and stop holding foam, which is why the target temperature matters as much as the technique.
Frothed volume
volume = milk ml x (1 + foam percentage)
Heat energy
kJ = mass in kg x 3.93 x (target - start temperature)
volume = milk ml x (1 + foam percentage). Frothed volume is the milk times one plus the foam percentage, and the heat needed is mass times milk's specific heat of about 3.93 kJ per kg per degree times the temperature rise.
Milk proteins denature above about 70 C and stop holding foam, which is why the target temperature matters as much as the technique.
Enter milk to froth, milk starting temperature, target temperature, foam increase wanted. The defaults shown are a realistic worked example — swap in your own figures to get a result you can use.