What is the correct milk temperature and technique for texturing milk?

Milk should be textured to between 60–65°C, which is indicated when the jug can only be held for approximately 3 seconds. Start with cold milk at around 4°C, position the steam wand arm at 12 o'clock with the tip at 3 o'clock just below the milk surface to create a whirlpool action, and listen for a smooth hissing sound. After texturing, tap the jug on the benchtop to release larger air bubbles and swirl to blend the milk and foam to an even consistency. (Page 12-13)