If a freezerful of milk gets "slushy around the edges", what are the risks
of refreezing, for use within a month or so?  There's the Official Line that
says "once thawed don't refreeze," but then the Official Line says don't
keep cooked chicken more than a few days, and a lot of us in the real world
always do.

When we eat partially refrozen ice cream, our concern is texture, not
safety.  Is there a *real-world*, logic-based answer for the mom whose stash
of milk thaws slightly?
--
Diane Wiessinger, MS, IBCLC  Ithaca, NY
www.wiessinger.baka.com

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