Breastfeeding is such a special way to nourish your baby, packed with nutrients and antibodies they need to grow strong and healthy. But if you’ve ever noticed your stored milk taking on a soapy or metallic taste, don’t worry—you’re not alone! This common issue, caused by high lipase levels, is completely safe but can sometimes make your milk less appealing to picky babies.
That’s where scalding comes in (freeze-drying is great here too!). This quick and easy method helps preserve your milk’s fresh taste, so your little one gets the nutrition they need without a fuss.
We’re here to walk you through the process step by step, with tips to make it as easy as possible. Let’s make sure every drop of your liquid gold stays perfect for your baby!
Table of Contents
- Why Scald Breast Milk?
- What Causes High Lipase in Breast Milk?
- How to Tell If You Need to Scald Breast Milk
- Step-by-Step Guide to Scalding Breast Milk
- Equipment You Need for Scalding Breast Milk
- How to Store Scalded Breast Milk
- Benefits of Scalding Breast Milk for Long-Term Storage
- FAQs About Scalding Breast Milk
Why Scald Breast Milk
Scalding breast milk is a great option for moms whose babies are sensitive to changes in flavor. Sometimes, stored milk can develop a soapy or metallic taste because of high lipase—an enzyme that helps break down fats in the milk. While lipase is important for digestion and nutrient absorption, too much activity can cause a change in taste, even when the milk has been stored correctly.
By scalding your breast milk, you can stop lipase from altering the flavor. This simple heating process preserves the milk’s original taste, ensuring your baby gets all the goodness without any unexpected surprises.
What Causes High Lipase in Breast Milk?
Lipase is an enzyme naturally present in all breast milk, aiding in the breakdown of fats and helping your baby digest and absorb nutrients more efficiently. However, some mothers naturally produce milk with higher lipase levels, which can cause a faster breakdown of fats and lead to taste changes over time.
If your baby rejects stored milk that tastes soapy or metallic, high lipase is likely the cause. High lipase levels are entirely normal, and scalding breast milk offers a simple solution.
How to Tell If You Need to Scald Breast Milk
Before committing to scalding your breast milk, it’s essential to determine if high lipase is the cause of any taste issues. Here’s how to check:
Pump and Store: Pump a small amount of milk and store it in the refrigerator for 24 hours.
Smell and Taste Test: After 24 hours, smell and taste the milk. If it has a sour, soapy, or metallic flavor, high lipase may be the cause.
Test Your Baby’s Reaction: Some babies don’t mind the taste, but others may refuse the milk. If your baby rejects stored milk, scalding can help preserve the taste.
If you notice these signs, scalding your milk can be an effective way to make stored milk more enjoyable for your baby.
Step-by-Step Guide to Scalding Breast Milk
Follow these steps to safely scald your breast milk:
Step 1: Pump Fresh Milk
Start by pumping the milk you plan to scald. It’s best to scald immediately after pumping to prevent the lipase from breaking down the fats in the milk.
Step 2: Heat the Milk to 180°F
Pour the milk into a small pot or pan. Heat the milk over medium heat until it reaches 180°F (82°C). At this temperature, small bubbles will appear around the edges of the pan, but the milk should not come to a rolling boil. Boiling breast milk can destroy some of its beneficial properties, so it’s crucial to monitor the temperature closely.
Step 3: Remove from Heat
Once the milk reaches 180°F, remove it from the heat immediately to avoid over-heating. Overheating can degrade some of the nutrients and antibodies in the milk.
Step 4: Cool the Milk Quickly
Pour the heated milk into a clean container and place it in an ice bath or the refrigerator to cool it down quickly. Rapid cooling helps retain the milk’s freshness and nutrient profile.
Step 5: Store the Scalded Milk
Once cooled, transfer the scalded milk into breast milk storage bags or containers. Label each bag with the date and time of scalding for easy tracking.
By following these steps, you can successfully scald breast milk to maintain its flavor and ensure it’s palatable for your baby.
Equipment You Need for Scalding Breast Milk
To scald breast milk, you’ll need some basic kitchen equipment:
Small Pot or Pan: Choose a pot or pan that distributes heat evenly.
Thermometer: Use a reliable food thermometer to monitor the temperature and ensure it reaches exactly 180°F.
Ice Bath or Refrigerator: For quick cooling after scalding.
Breast Milk Storage Bags: Leak-proof and pre-sterilized bags are ideal for storing scalded milk.
These tools will help you scald breast milk effectively and safely.
How to Store Scalded Breast Milk
Storing scalded breast milk correctly is essential for preserving its freshness and nutrient content. Here are the recommended storage guidelines:
Refrigerator: Scalded breast milk can be stored in the fridge for up to four days.
Freezer: For long-term storage, scalded milk can be frozen for up to 6–12 months. Use breast milk freezer bags to maximize storage space and prevent leaks.
Always label your milk storage bags with the scalding date to ensure you use the oldest milk first.
Benefits of Scalding Breast Milk for Long-Term Storage
Scalding breast milk offers several benefits, especially for moms with high lipase:
Preserves Taste: Scalding prevents the milk from developing a soapy or metallic taste, making it more enjoyable for your baby.
Extends Storage Life: Scalded breast milk can be stored in the freezer for longer without risk of taste changes.
Reduces Waste: By preventing taste changes, you’re less likely to discard stored milk that your baby refuses to drink.
These benefits make scalding an effective solution for moms who need to store their milk for longer periods.
FAQs About Scalding Breast Milk
Q1: How often should I scald breast milk?
You only need to scald breast milk if your baby is sensitive to the taste changes caused by high lipase. Many moms only scald the milk they plan to freeze, keeping it as easy as possible.
Q2: Does scalding breast milk destroy nutrients?
Scalding can reduce some heat-sensitive nutrients but preserves most of the proteins, fats, and antibodies. For moms whose babies won’t drink un-scalded milk, it’s a worthwhile trade-off.
Q3: Can I use a microwave to scald breast milk?
No, microwaving breast milk can create hot spots, overheat the milk, and destroy important nutrients. Stick to scalding on the stovetop with a thermometer to ensure safe and even heating.
Q4: How long does scalded breast milk last in the freezer?
Scalded breast milk can be stored for up to 12 months in a standard freezer, but for the best quality, try to use it within six months.
Q5: Can I re-freeze scalded milk after it’s thawed?
No, once thawed, scalded breast milk should be used within 24 hours. Re-freezing isn’t safe, so only thaw what you need.
Scalding breast milk is a simple and effective way to address the challenges of high lipase levels. By gently heating your milk to stop lipase activity, you can preserve its natural flavor and ensure your baby enjoys every sip. While scalding may slightly reduce a few heat-sensitive nutrients, it retains the majority of your milk’s beneficial properties, making it a reliable option for long-term storage.
If your baby struggles with the taste of stored milk, scalding could be the answer. With the right tools and a little practice, you can confidently prepare and store your milk, supporting your baby’s nutritional needs while keeping your breastfeeding journey on track.
