The Best in Your Cappuccino: Creamy Milk from the Jersey Cow
Are you, like me, also crazy about cappuccino? Then I have a great tip for you: try using milk from the Jersey cow. A different cow means different milk, and you can taste that immediately.
I once had a colleague who drank skimmed milk in her coffee. Skimmed milk! To each their own and live and let live, but skimmed milk is water with a white haze, and I can’t imagine that it doesn’t absolutely ruin your coffee. What does make your cappuccino infinitely better: full-fat, creamy milk!
Creamy cappuccino
Milk from the Jersey cow naturally contains 20 percent more protein than milk from the Holstein Friesian cow, which is primarily used as a dairy cow. What makes me especially happy is its relatively high fat percentage of 6.5 percent; for most whole milk, this is 3.5 percent. More fat means more flavor, and a cappuccino made with this milk is wonderfully creamy.
Thick yogurt
In addition to milk, you can also buy Mild Jersey yogurt from the people behind this brand. Like the milk, it is rich in flavor and, in terms of texture, somewhat similar to Greek yogurt. It is thick, creamy and not too sour—perfect for stirring a generous portion of fruit into. Both the yogurt and the milk are available at regular supermarkets (including Jumbo and Albert Heijn).
