I know I’ve mentioned it before, but I never really paid attention to it; the cream really does rise to the top. I know I had a higher fat content in my milk because I get frequent milk blebs. That’s basically where the nipple poor at the tip of the nipple clogs. It can look like a white pimple at the end of the nipple. It is really just congealed milk, like cottage cheese or a milk curd. They are easy to get rid of, but very painful in the moment. I never really realized how high fat my milk was until yesterday. I had several bottles in the fridge that I wanted to combine into one before I left for work. When I went to pour one into the other there was a good 3 or 4 inches of thick cream at the top! When I held the milk up to the light it was very dense and you could hardly see through it. Basically I pumped heavy whipping cream! 😂🍦 I pulled out my other bottles to see varying amounts of cream at the top. No wonder there are times when I don’t pump as much. The high cream milk is very fat and calorie dense. So the next time you get discouraged by only pumping 2 ounces, put your milk in the fridge for a few hours and see how much cream rises to the top. Be encouraged that this is a higher fat and higher calorie milk. And A friendly reminder, don’t vigorously shake the milk to combine it with the watery portion, make sure to swirl it. Shaking milk breaks down the fat protein and actually alters the milk at a molecular level. To make sure you get a more even fat content for your milk throughout the day, you can combine the milky pump in one day into one bottle. That makes a more homogenous mixture of fat and calories that you’re bottle feeding your baby throughout the day. Happy pumping!