FROM KOSHER TODAY
Government Definition of Milk Raises New Questions for Kashrus Officials
New York – An increasing number of Jews consume only Cholov Yisrael (milking supervised by a rabbi) products, contributing to sales that may be as high as $250 million in the US. But many observant Jews consume dairy products that are kosher but may not have been supervised during the milking process. They rely on a ruling by the late venerable sage Rabbi Moshe Feinstein, the legendary scholar of Jewish law, that permitted the non-supervised milk because of governmental inspection of dairies that verifies that milk from non-kosher animals is not present. Some kashrus officials rely on other halachic (Jewish law) opinions that simply follow the majority, which in the US is milk that is mostly from cows. In recent years the U.S. Food and Drug Administration has moved to broaden the definition to include milk from non-kosher animals prompting Illinois State Senator Ira Silverstein (D–Chicago) to successfully amend the Grade A Pasteurized Milk and Milk Products Act to “define labeling to address Jewish dietary issues.” While the FDA’s expanded definition includes other hooved mammals besides cows and goats, Senate Bill 1228 amends the law to prohibit the sale of other sources of milk and milk products other than that from cows and goats if they are not labeled. As a result, camel milk would not be considered kosher.
In a statement, the Chicago Rabbinical Council, headed by Rabbi Sholem Fishbane, applauded the move, but still expressed concern with the FDA’s definition of milk. Other kashrus officials reached by KosherToday also expressed the hope that the FDA would narrow the definition of milk to cows and goats, but did not see any immediate problem with the kosher status of dairy products. One official said simply: “Ask any American where milk comes from and they will tell you from a cow.”
In: General Topics, Health, Kosher Kitchen, Kosher News
The Chief Rabbinate suffered a major defeat recently when the attorney general told the High Court that restaurants receiving kashrut certification outside the Rabbinate should not be fined as long as they don’t use the word kosher.
For example, the private kashrut organization Hashgacha Pratit does not use the word kosher but says it meticulously observes religious law “concerning food ingredients and their preparation.”
This is a major victory for restaurant owners in Jerusalem — and more recently Tel Aviv — who have been fighting the Rabbinate’s monopoly over religious services. These locales offer kosher food under the supervision of private Orthodox kashrut supervisors while bypassing Israel’s law against kashrut fraud.
In: General Topics, Kosher News
FROM PHIL LEMPERT, SUPERMARKET GURU
Good Source of Calcium
No or Low Sodium
No Artificial Colors
No Artificial Flavors
No Artificial Preservatives
Yes, coconut everything is hot. So I was excited to try this new coconut yogurt. Not so much after one taste. The color of the yogurt is somewhere between white and gray (yes, unappetizing at best) and when stirring (they suggest stirring “well”) is very gelatinous – but those are not the turn offs. It’s the taste that needs a lot of work. An almost beauty lotion or chemical taste overpowers the hint of coconut and makes this product one to avoid. There are other dairy-free yogurts on the market that are much better. One container is 120 calories, 4 grams of fat and 14 grams of sugars – and that’s in their plain flavor! They do list the active bacteria by name.
In: General Topics, Health, Kosher Kitchen, Kosher New Products, Kosher News
FROM ALL RECIPES
Original recipe makes 9 pancakes
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup skim milk
3 tablespoons butter, melted
1 tablespoon white sugar
1 teaspoon vanilla extract
1 large banana, diced
1/2 cup miniature semisweet chocolate chips
1/4 cup chopped pecans
Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.