I just took a container from the front of my front-opening freezer compartment.  I had put in it 2 oz of water in it, to which I had added about as much salt as it could hold in solution.  It froze solid.  Well, it *looked* solid.  It was actually a totally rigid slush that I could break up with my finger.  But it was clearly frozen.  No question.  So whatever there is about the milk that didn't freeze (from last week's posts sometime), I doubt that it has anything to do with salt content...

Diane Wiessinger, MS, IBCLC  Ithaca, NY  USA
www.wiessinger.baka.com

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