Industrial Jewish Cooking

Depending on what is being cooked, it may be necessary for the rabbi to "do" the cooking. In practical terms this is often accomplished by having a rabbi light the pilot light, which is then left on continuously.

In the case of cheese making, a similar concept usually requires the rabbi to add the coagulating agent into the vat. If the ingredients used during cheese making are all kosher but a rabbi has not added the coagulant, then the whey derived from such cheese would be considered kosher as long as the curds and whey have not been heated above about 120°F before the whey is drained off. As a result, there is much more kosher whey available than kosher cheese.

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