True or False: Many non-dairy milks can foam well without added protein.

The assertion that many non-dairy milks can foam well without added protein is false. Non-dairy milk alternatives often lack the protein content found in cow's milk, which is essential for creating a stable foam. The proteins in dairy milk, particularly casein, contribute to the structure of the foam, allowing it to hold air bubbles effectively.

While some non-dairy options, like oat milk or soy milk, may foam better than others due to their formulation or added ingredients, the general rule is that without the presence of protein, the foaming ability is significantly diminished. Many non-dairy milks are specifically designed to mimic the frothing qualities of dairy milk, often incorporating added proteins or stabilizers to enhance their foam quality. Therefore, the reliance on added protein is crucial for achieving a good texture and stability in the foam produced by non-dairy milk, making the original statement untrue.