Final answer:
To steam milk successfully, you must control both the temperature and the time of steam exposure. This provides milk the right texture and temperature without scalding it.
Step-by-step explanation:
To successfully steam milk, you need to have control over two main factors: temperature and the length of time the milk is exposed to steam. For high-quality steamed milk, the goal is to reach a temperature that is sufficient to create the desired level of froth without scalding the milk, which usually falls within 60-70 °C.
Moreover, the duration of steaming should be long enough to achieve a smooth and even microfoam but short enough to prevent overheating and denaturing the proteins in the milk. These factors are similar to considerations made during different pasteurization methods, such as high-temperature short-time (HTST) and ultra-high-temperature (UHT) pasteurization, although the temperature and time specifics differ for pasteurization purposes.