Search results for: ""Kashrut""

Kashrut: Dairy/Meat: Waiting between Eating: Meat after Dairy
To eat meat-containing food after eating dairy food:
  • Wait half an hour, or
  • You must:
    • Drink (or rinse your mouth with) some neutral/pareve beverage, and
    • Eat some neutral/pareve solid food.
Reason There may still be some dairy remaining in your mouth.
 
Kashrut: Dairy/Meat: Waiting between Eating: Dairy after Meat
You may not eat dairy-containing foods directly after eating meat-containing foods, for two reasons:
  • So as not to have meat stuck in your teeth when you eat milk-containing foods.
  • So as not to eat dairy foods while you still can detect the taste of the meat-containing foods in your system.
Note There are various customs on how long to wait after eating meat-containing foods to eat dairy-containing foods, including:
  • 60 minutes for Jews whose families originated in Holland.
  • 3 hours for Jews whose families originated in Germany.
  • 6 hours for most other Jews, with variations including 5 hours-1 minute, 5 hours-31 minutes, and 6 hours.
Note You do not need to restart the waiting period if you burp up meat long after you eat it.
Kashrut and Worcestershire Sauce
You may use and eat Worcestershire sauce on meat if the fish component is batel ba'shishim (nullified by being less than 1/60th of the total volume).
Kashrut: Fish: Fish and Meat Together
Do not cook or eat meat-containing and fish-containing foods together:
  • After eating fish, you must eat and drink some other food before eating meat-containing food.
  • After eating meat-containing food, you must eat and drink some other food before eating fish.
Note If meat and fish were mixed or cooked together, there is no need to kasher the utensils.
Kashrut: Fish: Dairy and Fish Together
You may cook and/or eat dairy-containing and fish-containing foods together. Sefardim do not eat dairy and fish together.
Kashrut: Smoked Fish
Smoked fish needs supervision due to possibly non-kosher items:
  • Brine in which the fish are soaked,
  • Hooks from which the fish are hung.
 
Kashrut: Eggs: Hard-Boiling in Non-Kosher Pot
Do not eat hard-boiled eggs cooked in a non-kosher pot.
 
Kashrut: Eggs: Few or Even Numbers
You may eat even numbers of food items.
Note Some people don't cook one or two eggs by themselves, but there is no problem with doing so.
Kashrut: Eggs: Blood Spots: Unfertilized/Fertilized
Blood spots even from unfertilized eggs may not be eaten; the custom is not to eat that entire egg. Blood spots in fertilized eggs render the entire egg non-kosher.
 
Kashrut: Dairy/Meat
See Kashrut: Dairy/Meat Combinations.
Kashrut: Cheese: Microbial Enzymes
Cheese that is made using even microbial enzymes requires kosher supervision.
Kashrut: Dairy: Chalav Yisrael

Chalav Yisrael is milk or milk products for which the milking was supervised by a religious Jew. Chalav Yisrael applies to milk, cream, and milk solids/dried milk. The only milk derivatives that are not subject to restrictions of chalav Yisrael are whey and cheese. But they must still be kosher.

Note Cooking kosher, non-chalav Yisrael dairy foods does not render the utensil non-kosher, even for someone who only eats chalav Yisrael.


 
Kashrut: Dairy: Common Milk (Chalav Stam)
For milk to be kosher, it must come from a kosher animal. You may use common milk (milk sold in conventional food stores without any kosher supervision) in the US.
Reason The US government enforces laws that permit only cow's milk to be sold as common milk.
Note If a country does not have such laws or does not strictly enforce them, you may not rely on that leniency and may only use milk supervised by Jews (chalav Yisrael).
Note Some people drink only chalav Yisrael milk even in the US.
Kashrut: Reliability of Supervision
Ask a reliable source when you need to determine whether a particular kosher-supervision body is reliable. You do not need to do any further research.
Kashrut: Supervision Mark
Supervision is needed during the manufacturing of certain foods to certify they are kosher. These products are usually marked with a supervision mark (“hechsher”) of the certifying body.