How to scald breastmilk before freezing?

How to scald breastmilk before freezing?

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How to scald breastmilk before freezing?

Why Scald Breastmilk?

Some mothers notice that frozen and thawed breastmilk develops a soapy, metallic, or rancid smell/taste. This happens because of high lipase activity (an enzyme that breaks down fats).
Scalding breastmilk inactivates lipase and helps preserve the taste and smell during storage.

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Image source: Diary of a Midwest Mom

Step-by-Step Guide: How to Scald Breastmilk

1. Collect Fresh Breastmilk

  • Pump or express into a clean container.
  • If you’re not scalding immediately, keep milk refrigerated (ideally within 4 hours of pumping).

2. Prepare Equipment

  • Use a small stainless steel pot or pan (glass can crack).
  • Have a thermometer (candy or digital kitchen thermometer).
  • Clean storage bottles/bags ready.

3. Heat the Milk

  • Pour the fresh milk into the pan.
  • Place on the stove over medium-low heat.
  • Stir gently to prevent sticking.

4. Watch the Temperature

  • Scalding temperature: about 180°F (82°C).
    This is when small bubbles form around the edges, but the milk is not boiling.
  • Do not boil – boiling destroys important nutrients.

5. Remove from Heat

  • As soon as the milk reaches ~180°F, remove immediately.
  • Rapid cooling is important to prevent overcooking.

6. Cool the Milk Quickly

  • Place the pan or bottle in an ice-water bath.
  • Stir gently until milk reaches room temperature.

7. Store Properly

  • Pour cooled milk into sterile storage bags or bottles.
  • Label with date & time.
  • Freeze immediately if not using within 24 hours.

Storage Guidelines After Scalding

  • Freezer (0°F / -18°C or colder): up to 6–12 months (best used within 6).
  • Refrigerator (39°F / 4°C): up to 24 hours after scalding.
  • Thawed milk (previously frozen): use within 24 hours, do not refreeze.

Pros & Cons of Scalding Breastmilk

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Pros

  • Extends practical freezer storage.
  • Baby more likely to accept thawed milk.
  • Prevents “soapy” smell and taste caused by lipase.
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Cons

  • Requires careful monitoring to avoid overheating.
  • Adds an extra step (time-consuming).
  • Heat can reduce some vitamins, antibodies, and live enzymes.

Alternatives

  • Test first: Freeze a small batch of unscalded milk for a few days → thaw → smell/taste.
    If baby accepts it, scalding may not be necessary.
  • Mix scalded milk with fresh milk when feeding (to retain more nutrients).
  • Store smaller amounts so less milk is wasted if baby refuses.
How to scald breastmilk before freezing?
Image source:
Cleveland Clinic Health Essentials

FAQs

Do I have to scald all my milk?

Only if your baby refuses frozen milk due to the taste change. Not every mom has high lipase milk.

Can I use a bottle warmer instead of a stove?

Most warmers don’t reach high enough temperatures. Stove or sous-vide is more reliable.

What if I boiled the milk by mistake?

It’s still safe, but more nutrients are destroyed. Best to avoid boiling.

What does “scalding” breastmilk mean?

Scalding means heating milk to about 180°F (82°C) — hot enough to inactivate lipase enzymes — then cooling it quickly before freezing.

Why should I scald breastmilk before freezing?

Some women have high lipase activity in their milk, which causes frozen milk to develop a soapy, rancid, or metallic taste/smell. Scalding prevents this so babies will drink it.

How do I know if I need to scald my milk?

Try this test:
Freeze a small amount of unscalded milk for 24–48 hours.
Thaw and smell/taste it.
If it smells or tastes soapy and your baby rejects it, you likely need to scald future batches.

Can I use a bottle warmer or microwave to scald milk?

Bottle warmers usually don’t get hot enough.
Microwaves are not recommended — they heat unevenly and can damage nutrients.
Best method: stove or sous-vide setup with a thermometer.

Review Summary


Scalding breastmilk is a useful but optional step. It helps moms with high lipase activity preserve milk quality for freezer storage. While it slightly reduces nutrients, it’s still far better than wasted milk that your baby won’t drink. For most mothers, testing first (freezing a small batch without scalding) is the best approach.

READ ALSO: Signs of high lipase in breastmilk

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