The milk ladder is a structured reintroduction guide used to build tolerance to milk proteins. It typically begins with small amounts of highly processed, baked milk (like a Marie biscuit or a homemade cupcake) where the protein structure is broken down by high-heat baking. You start with a tiny portion, observe for reactions for a few days, and gradually increase the amount if the child remains symptom-free. Once baked milk is tolerated, the ladder progresses to more complex forms like cooked curd or paneer. Always proceed according to your pediatrician's advice and pause or revert if you observe symptoms like tummy pain, irritability, or changes in stool consistency.