I've read this entire thread after finding out a couple of weeks ago that I had excess lipase in my milk and this has been so helpful to me! Thanks to all the ladies who have contributed. I am now scalding my milk using a bottle warmer, as everyone has suggested, and it's much easier than doing it on the stove.
I just wanted to add my 2 cents about something else I've discovered that seems to help with the lipase issue, in case it can help another mama. I read somewhere that the excess lipase in breastmilk gets activated by certain metal ions in unfiltered tap water and also by phosphates in dishsoap if you are washing your bottles in the dishwasher, which I was. I wish I could remember where I read this but I'm not sure anymore. Anyway they recommended rinsing all your pump parts and bottles in distilled or filtered water prior to use, to get rid of any leftover dishsoap residue and metal ions, and that this should help with the lipase issue.
I was a bit skeptical that it would make a difference but I tried it and it really seems to extend how long my milk will last before turning soapy! Before I started rinsing everything with filtered water, my milk started tasting 'off' in less than 24 hours, so I was having to scald all the milk I was giving DS since it didn't even last until the next day (and he would refuse it or take very little). Now, my milk seems to last about 36 hours before it begins to taste 'off'. This means I no longer have to scald all my milk and can feed him fresh non-scalded milk that I pumped the day before! I only scald whatever milk is not going to be used within one day, e.g. any milk I'm going to freeze I scald, or what I pump Friday I scald so it can be used on Monday. I feel much better about this since I know a lot of nutrition is lost when scalding your milk. I am so pleased to be able to provide DS with mostly fresh milk again!
Just wanted to share in case this would help another mama! I don't know if it will do the trick for everybody but it's definitely helped me.