Guidelines for Flash-Heat Pasteurization

The stove-top flash-heat method of pasteurization described below has been shown in international research to kill HIV, E. coli., Staph aureus and Strep A & B, while protecting important vitamins and nutrient composition of the milk.

You can read research details here:

While alternative methods of pasteurization require considerable expenditure, time, and/or skill, the 7-step method described below is universally accessible and does not even require a thermometer.

Step1: Wash hands with warm water and soap, rinse, and dry with clean,dry towel.

Step 2: Place thawed breastmilk into a clean glass jar.

Step 3: Place glass jar into a pot.

Step 4: Pour COLD water into the pot (not the glass jar). The amount of cold water in the pot should be 2 finger-widths higher than the amount of breastmilk in the glass jar.

Step 5: Place the pot containing the jar on the stove or other heat source and bring the water to a boil.

Step 6: Remove from heat after the WATER (not the milk) reaches a rapid boil.

Step 7: Remove the jar of milk from the water and place the jar, uncovered on your countertop and allow to cool for 5 minutes.

Step 8: Cover the jar with a clean lid and hold under cold water or set jar in another container and gradually fill that container with cold water, then add ice. Leave until the milk is completely chilled. This final rapid cooling step is essential to prevent overgrowth of heat-loving bacteria.

The milk is now ready for use! Store in the same covered glass jar at room temperature for 6 hours, or in a refrigerator up to 24 hours.

Do not refreeze.

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