What is the first step in the process of texturizing milk?

The first step in the process of texturizing milk is to steam the milk. This is critical to creating the right texture for beverages like lattes and cappuccinos, where milk needs to be velvety and well-aerated. Steaming introduces both heat and air into the milk, which is essential for developing a creamy microfoam that enhances the overall mouthfeel of the finished drink.

Heating the milk without steaming, while it may be appropriate for certain applications, does not adequately incorporate air into the milk, which is key to achieving that desired silky texture. Swirling the milk in the jug does not effectively create the aeration needed and is not part of the initial process for texturizing. Pouring the milk into the espresso is actually a later step in the drink preparation and comes after the milk has been properly steamed. Thus, steaming the milk is the foundational technique that starts the process of texturization.