title_body: Is it easier to froth full-fat milk?
upvoted_answer: The short answer is yes. The absence of the milk fats means that the foam will not &quot;coagulate&quot; as easily.
  
  The proteins chains in milk are polar: one end of the chain is
  hydrophilic (attracted to water), and the other is hydrophobic
  (repelled by water). Because milk is mostly made up of water, as soon
  as those proteins unfold, exposing their ends, the hydrophobic ends
  immediately try to get as far away from that water as possible. If you
  were to look at a single tiny bubble in a cup of foamed milk, you'd
  see that the hydrophobic ends of the milk proteins are all pointed
  inwards, towards the water-free interior of the bubble, while the
  hydrophilic ends stay put in the aqueous environment the bubbles are
  suspended in.
  This structure helps keep the air bubbles intact for a long time after the steaming &gt; process, all the way into your cup (and into your happy, soon-to-be caffeinated mouth).
  
  For a wonderful article on the topic see:
  http://drinks.seriouseats.com/2013/12/milk-foam-what-is-microfoam-why-does-milk-foam-what-is-a-cappuccino-coffee.html