Rabbi Shmuly Yanklowitz is restirring a tempest in a glass of milk (“How Kosher Is Your Milk,” June 22). This issue was addressed in great detail in the fall 2007 issue of the Journal of Halacha and Contemporary Society in the article “The Kashrut of Commercially Sold Milk” by Rabbi Michoel Zylberman.
On our wedding day last year, my wife and I decided that, due to our Jewish convictions, we would no longer drink milk or consume any dairy products. This is a vow we have remained deeply committed to, but we never expected it to become mainstream.
The most common question people ask when they visit our home is: “Why the goats?” We live in the city. A few houses west of us, four lanes of Lincoln
Tnuva, Israel’s largest dairy company, said it will not renew its contract with its Brooklyn distributor, which is accused of underpaying workers and firing employees illegally.
Israeli dairy cows produce more milk than dairy cows do in other countries. The Israeli dairy cows produced an average of nearly 2,642 gallons of milk a year in 2009, according to data released by the Central Bureau of Statistics on Monday. Some 344, 480 gallons of milk was produced by Israeli cows in 2010.
As Israel becomes sophisticated gastronomically, consumers are favoring goat's and sheep's milk cheeses over cow's milk varieties. Unlike their bovine counterparts, most goats and sheep are free to roam and graze, antibiotics aren't usually a part of their diet, the cheese and milk contain less lactose and the taste is unmistakably distinct.
To: My vegetarian husband
From: His guilt-ridden wife, who keeps falling off the vegetable cart
Do you like ice cream? Cheesecake? Blintzes?
Well, Shavuot is the holiday for you. That's when the dairy queen grants us our wish: to eat all the sweetest, milkiest foods we want.