Hey sifus, i have a couple of quick questions for you guys.
1) Is there a point of diminishing return in stretching milk?
2) How should the milk look like before pouring? Is the surface supposed to be smooth like regular milk or slightly foamy?
3) Why is it necessary to swirl the milk in the jug before pouring?
4) When i swirl the milk, the bit of milk that sticks to the sides are kinda foamy. Am i introducing too much air into the milk?