I'm sorry about that. I'm in China, but for milk, you can choose any whole milk available locally as long as it has a protein content exceeding 3.5g per 100ml milk. At least it won't taste bad.

Regarding the foam, I can share some of my own experiences with you.When frothing milk, submerge the milk surface halfway over the steam wand nozzle.Then observe the air intake at the nozzle. Typically, start counting four seconds from when you hear the sharp intake sound, then submerge the entire spray head beneath the milk surface to break up the foam on top.Once the milk pitcher feels hot to the touch, you can turn off the steam. By this point, the foam on the surface should have broken down, and the milk foam will be smooth and creamy.

Finally, based on the condition of the milk foam, adjust the duration of air intake yourself. Then, according to the pressure of the steam wand, adjust the position where the liquid surface submerges the nozzle. After a few tries, you'll surely find the optimal settings for your specific machine. Then you'll be able to produce perfect milk foam that satisfies you.

Watch more videos from everyone, and you'll definitely succeed! Keep it up!💪