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#1
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Scalding EBM
It seems that we may have finally figured out the bottle problem (in
that the Bug was very inconsistent about taking them, and increasingly refused altogether). We've had more success with a fast-flow nipple and with pumped milk that I've scalded. Though some babies may not object to the soapy taste of milk with a lot of lipase, the Bug unfortunately does (which means I have a ~50oz freezer stash that now appears useless). I must say I agree with her -- the stuff smells vile. Anyone out there with any tricks of the trade for this? I've found that when I'm heating just a few ounces of milk from a particular pumping session it's darn hard to scald without letting any of it boil. And I can't save up several sessions because the whole point is to scald it before lipase starts breaking things down. What badness happens if the milk starts to boil? We're talking a few bottles a week here at most, so it doesn't matter if it's somewhat inferior to "fresh from the tap". TIA, Kate and the Bug, June 8 2003 |
#2
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Scalding EBM
I've googled looking for info on scalding small amounts, found nothing and
the only thing I can think of is using one of those heat diffuser thingies on your stove with the smallest pot you can get, so the milk is as deep as possible. "Akuvikate" wrote in message om... It seems that we may have finally figured out the bottle problem (in that the Bug was very inconsistent about taking them, and increasingly refused altogether). We've had more success with a fast-flow nipple and with pumped milk that I've scalded. Though some babies may not object to the soapy taste of milk with a lot of lipase, the Bug unfortunately does (which means I have a ~50oz freezer stash that now appears useless). I must say I agree with her -- the stuff smells vile. Anyone out there with any tricks of the trade for this? I've found that when I'm heating just a few ounces of milk from a particular pumping session it's darn hard to scald without letting any of it boil. And I can't save up several sessions because the whole point is to scald it before lipase starts breaking things down. What badness happens if the milk starts to boil? We're talking a few bottles a week here at most, so it doesn't matter if it's somewhat inferior to "fresh from the tap". TIA, Kate and the Bug, June 8 2003 --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.525 / Virus Database: 322 - Release Date: 9/10/03 |
#3
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Scalding EBM
Akuvikate wrote:
Anyone out there with any tricks of the trade for this? I've found that when I'm heating just a few ounces of milk from a particular pumping session it's darn hard to scald without letting any of it boil. Someone in pumpmoms recently posted about using a bottle warmer that got particularly warm (Avent Express) to scald milk. You could get an instant-read thermometer (sold in espresso machine stores & kitchen stores) to check the temperature. Lara |
#4
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Scalding EBM
Akuvikate wrote: Anyone out there with any tricks of the trade for this? I've found that when I'm heating just a few ounces of milk from a particular pumping session it's darn hard to scald without letting any of it boil. Use a larger metal measuring cup? (not sure if a one cup would be big enough) Some can be used like tiny saucepans. check a kitchen specialty store for a tiny saucepan |
#5
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Scalding EBM
Lara wrote:
Someone in pumpmoms recently posted about using a bottle warmer that got particularly warm (Avent Express) to scald milk. If that will work, what about scalding the milk in the bottle it's been pumped into, set on a small rack in a pot of water over low heat? That should be pretty efficient in terms of not losing milk to transfer, and the rack would keep the milk / bottle from scorching. You'd need to keep the bottle from tipping over ... hmmm ... Phoebe *Rube Goldberg contraptions running through my head* -- yahoo address is unread - substitute mailbolt |
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