I discovered recently that I have the dreaded excessive lipase problem, so my precious freezer stash must be thrown out. A couple of days ago (thanks to the very helpful advice on this forum) I scalded a batch of BM to freeze. I'm not sure I did it correctly though -- I could see steam rising, tiny bubbles formed at the top of the milk (not the sides of the saucepan) and there was a skin starting to form around the sides of the pan before I cooled it. I immediately poured the milk into a Lansinoh bag and placed it in the fridge to cool. Today I can see the milk fat starting to collect in the bag. Is this supposed to happen? For some reason I had thought that the fat shouldn't separate, just like pasteurized milk. Any answers would be much appreciated. Thanks!