Freeze your milk flat - not standing - to save space and for easier pack preparation. Leave room for expansion, remove air pockets, and only use BPA‑free, leak-proof double-zip bags from trusted brands.

• Up to 6 months in a standard freezer (–15 °C)
• Up to 12 months in a deep freezer (–20 °C)

Send your milk in as soon as possible - it ensures you lock in freshness before more nutrients degrade.

There's no restrictions as long as it is not overfilled.

We process them together to maintain balanced nutrition across your powdered packets.

Use pre-sterilized, freezer-safe, double-zip, leak-proof bags from trusted brands (Autumnz, Avent, Lansinoh, Medela, Pigeon, etc.). Bags must be intact, clean, and completely frozen. No jars, tubes, silicone bags, or Ziplocs please.

Possibly, yes. That odd smell or taste in thawed milk often comes from lipase, a natural enzyme that breaks down fat. Some mums produce milk with higher lipase activity, which can create a soapy or metallic aftertaste.

While freeze-drying doesn’t eliminate lipase completely, it removes water, which slows further enzyme activity -making the milk milder in taste and smell.

Some babies who rejected thawed milk do better with freeze-dried (mine included 😉)

And even if bub still prefers fresh milk, you can still mix the powder into solids down the line, so your efforts never go to waste.

We process one mama’s milk at a time -always.

Each batch is tagged with your name and last 4 digits of your NRIC. We also document every intake with photos for traceability.
You can trust that what comes back to you is exclusively yours - because that's the standard we’d want for our own children too.

Nope - each mama’s milk is processed separately in a one‑mama‑at‑a‑time system to ensure safety and traceability.