How long from the first time you pump until you get back home? That will determine whether you need to freeze anything or not. Assuming a long weekend wedding, pumping on Saturday AM and returning Monday evening, you probably don't need to freeze as long as you keep everything refrigerated in the hotel fridge.

For travelling home, ice pack if you can, although most hotel rooms don't have a freezer. Ziploc baggies of ice in a cooler are a good backup and you can get ice from any soda machine in an airport.

Pump and dump, OP. I killed myself at a wedding weekend to freeze my milk and it all soured anyway.

Have fun and travel light!

Freeze if you can. It will be better and easier to transport. Many hotels have mini fridges and if not already in room can bring one up to you. Freeze your ice packs and bring them with you. Pump and put in freezer bag with ice. Freeze when you get back to hotel. On plane use freeze packs and get ice at food place at add to bag. If the milk is frozen or semi frozen, you can freeze again but if melted must use in 24 hours.

Ice packs and a cooler.

Anonymous wrote:There are about a million threads on this subject!

So helpful

There are about a million threads on this subject!

I'm going out of town for this first time in a few weeks. I was originally going to pump and dump but now that I've been building a freezer stash I understand just how precious and how much work this milk takes.

So I want to pump while I'm away and bring it back on the plane. Any advice? I'll pump approx every 4 hours and I'll dump if I've had wine within 2 hours (it's a wedding!) But otherwise should I just refrigerate in hotel fridge? Or freeze? Bring a cooler when I'm out? Or leave room temp/outdoor for a few hours until I get to fridge? Traveling...ice pack? Dry ice? It's a 6.5 hour flight. If it's frozen and defrost a little can I put it back in the freezer when I get home? I need to know all the things. Would love first hand experience. Every website has different info