Getting to know your freeze-dried milk
What to expect when you open your pouch, why every batch looks a little different, and how to turn your powder back into a bottle ready for your little one.
What's in your pouch
Freeze-drying gently removes the water from your milk and leaves everything else behind. What you're holding is your milk, just in a lighter, shelf-stable form.
100% your milk
Nothing is added and nothing is taken away except water. The fats, proteins and lactose that make your milk yours are all still there, waiting for water to bring them back together.
Fat is part of the magic
Fat varies from mum to mum and even feed to feed. Richer milk makes a creamier, sometimes more golden powder that takes a little longer to dissolve. Small fat droplets while mixing are completely normal.
Every batch looks different
Your powder might be bright white, creamy or pale yellow, and colostrum is often more golden. Soft clumps are normal too, especially in fattier milk, and break apart once water is added.
Taste & smell
Freeze-drying pauses lipase activity while your milk is dry, so the flavour won't keep changing in storage. It can't undo changes that happened before freezing, so it will taste the way your milk did when it was frozen.
Your milk, your ratio
No two mums make the same milk, so we don't give you a one size fits all recipe. Every bag you send us is weighed before and after freeze-drying, and the label on each pouch tells you exactly how much water to add to bring your milk back to its original consistency.
Your finished bottle will be slightly more than the water you add, because the powder adds its own volume back as it dissolves.
Four simple steps
Prepare your water
Cooled, boiled or sterilised filtered water at body temperature (37°C). For richer milk, slightly warmer (40°C) helps the fats dissolve.
Water first
Pour the amount of water shown on your pouch label into a sterilised bottle before adding any powder.
Add your powder
Add the whole pouch gradually. Using part of a pouch? Use a clean, dry scoop, tightly packed and levelled.
Mix gently
Swirl before shaking. Give fattier milk an extra minute or two and avoid vigorous shaking to prevent clumps and bubbles.
On rehydrating your milk
These measurements are a guide for rehydrating average breast milk, which is around 87% water and 13% solids.
Your own milk can differ quite a bit from this. Some milk is naturally thinner and some much richer, so the ratio on your pouch label will always be the most accurate for your milk.
| Water | Tbsp | Powder |
|---|---|---|
| 60ml | 1 | 8.8g |
| 90ml | 1½ | 13.2g |
| 120ml | 2 | 17.6g |
| 150ml | 2½ | 22.0g |
| 180ml | 3 | 26.4g |
| 210ml | 3½ | 30.8g |
| 240ml | 4 | 35.2g |
Your milk, whenever you need it
Every pouch holds the milk you worked so hard for, ready for daycare bottles, travel, or a quiet night feed. Nothing wasted, nothing added.
Keep your pouches in a cool, dry place and reseal them if you're not using the whole pouch. Once rehydrated, treat it just like fresh breast milk.
Tips for the perfect bottle
Fattier milk needs time
Seeing fat droplets or clumps? Keep swirling for a couple of minutes, or sit the bottle in warm water briefly and swirl again.
Temperature control
Never use boiling water, as it damages nutrients and antibodies. Stick to 37°C, or slightly warmer for richer milk.
Water quality matters
Some babies are sensitive to different water brands. If baby refuses, try a different filtered water.
Keep it clean
Always use sterilised equipment, and make sure your scoop and bottle are completely clean and dry.
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