But why does this work, you wonder? Well, it all comes down to the science of emulsions and milk fats! When you whip milk, you're essentially introducing air into the mixture, which gets trapped by the milk fats and creates a light, fluffy texture.
As you continue to whip, you'll start to notice the mixture thickening and becoming more stiff. This is when the magic happens, and your milk starts to resemble real, honest-to-goodness whip cream!
