Does anyone have anyone with lipase issues have experience with how long milk tastes fresh in the freezer? I've been wondering if I freeze milk whether I can slow the lipase enzyme down in the freezer vs. keeping it in the refrigerator overnight. My milk tastes soapy after sitting in the refrigerator overnight.
I hate lipase!!! Why can't it be affected by temperature. I'm trying to do everything but scald my milk. I was wondering which one is worse -- scalded milk or frozen milk?