Milk fat content

The percentage of fat in milk by weight — full cream is around 3.5%, light/low-fat milk is around 1.5%, skim is under 0.5%.

Why it matters — Fat is what gives steamed milk its body and stability. Full-cream milk textures most easily — the fat globules trap air and hold the foam together. Lower-fat milks still work but produce drier, less integrated texture.

Good to know

• Full-cream milk is the standard reference for latte art and most café menus.
• Skim milk produces stiff, dry foam that doesn't pour smoothly — better avoided for latte art if possible.