What is the correct technique for texturing milk?

Start with fresh cold milk filled just below the V at the bottom of the spout. Position the steam tip 1-2cm below the surface at the 3 o'clock position and keep it just under the surface until the milk spins clockwise. Slowly lower the jug to bring the tip to the surface and introduce air. The milk is at correct temperature (60-65°C) when the jug is too hot to touch. Move the steam dial to standby before removing the tip, then tap the jug to collapse bubbles and swirl to polish the texture.