The milk ladder is a structured, gradual process to build tolerance to milk proteins, typically starting only after your baby has been symptom-free for a significant period. Most pediatricians recommend beginning with ghee, as the high-heat process leaves only a negligible amount of milk protein. Start with a very small quantity (e.g., 1/4 teaspoon) for the breastfeeding mother to consume first, and wait several days to monitor for reactions before increasing the amount. If the baby remains stable, you can eventually progress to baked goods, then cooked curd or paneer. Always proceed slowly, and if a reaction occurs, pause the process and allow the gut to heal for at least 4 to 6 weeks before trying again.