Milchig

Milchig (also known as Chalav) is a term used in Kosher dietary laws to denote food that is dairy or contains dairy ingredients. The term originates from the Yiddish word for milk. According to Jewish dietary laws, milchig foods cannot be eaten with or immediately after Fleishig (meat) foods.

Origin and Etymology

The term Milchig is derived from the Yiddish word "milch," which means milk. It is used in the context of Kashrut, the set of Jewish dietary laws, to categorize foods that are dairy or contain dairy ingredients.

Jewish Dietary Laws

In the Jewish dietary laws, foods are categorized into three types: Milchig (dairy), Fleishig (meat), and Pareve (neutral). These laws are based on interpretations of the Torah, specifically the commandment not to "boil a kid in its mother's milk" (Exodus 23:19, 34:26; Deuteronomy 14:21). This has been interpreted by Jewish scholars to mean that meat and dairy products should not be cooked together or eaten at the same meal.

Milchig Foods

Milchig foods include milk, cheese, butter, yogurt, and any other food that contains dairy ingredients. Even a small amount of a dairy ingredient can make a food Milchig. Some foods, such as bread, are often considered Pareve but can be Milchig if they contain dairy ingredients.

Separation of Milchig and Fleishig

Jewish law requires that Milchig and Fleishig foods be kept completely separate. This includes not only the foods themselves, but also the dishes, utensils, and cooking equipment used to prepare and serve them. After eating a Fleishig meal, a waiting period (which can vary from one to six hours depending on custom) is required before eating Milchig foods.

See Also

• Kosher
• Fleishig
• Pareve
• Kashrut
• Torah

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