Sorry for bumping up an old thread..

But I was wondering how you guys change your technique when frothing different % Milk.

I find with whole milk its relatively easy to get perfect foam for latte art - but I don't like the tastes of whole milk it's way too filling.

With Fat Free I get very thick foam which makes a bush instead of a rosetta lol

With 1% I also get kind of blob like but less so

With 2% It is better, but I have a gallon of 1% at the moment lol

I have mixed about 1/4 whole milk and the rest 1% in the past and got pretty good results.

I was wondering if you can somehow modify steaming technique and still get great microfoam at 0% and 1%.

0% milk? isn't that called water?

But to your point, lower fat milk takes less stretching and more swirling/rolling in the pitcher while steaming. It is also easier to get those medium size bubbles. If you want tip breaches the surface of the milk, it is all over. You will never get all the bubbles out. I will also use less steam on low fat milk. I may just crack the valve so I get about half the normal pressure to better control the milk. The lower viscosity makes it want to roll more in the pitcher. At full pressure, it tends to get rolling so fast it will whirlpool down and the steam tip will get exposed and blast bubbles into the milk. Usually just as you are about to turn it off.

The problem isn't getting huge bubbles in the milk - I still get microfoam.. it just seems thicker.. when I pour I get blobs

That means you have too much foam, stretched too long. Low fat milk takes very little stretching. You also have to get a good vortex in the pitcher to make sure the microfoam is incorporated top to bottom. A little swirl and thump of the pitcher helps.