Stock up on Lactaid pills and follow along.
What would it take to make cheese the next big Jewish trend?
While each bite of blintz or cheesecake is sure to be tasty, overindulging in dairy products can cause a host of health issues.
The base of this ‘elevated’ but easy holiday dessert is a store-bought blintz.
These 5-ingredient crêpes are a must-add to your repertoire.
Decades ago Israeli dairy farmers confronted a quandary - how could they provide milk to a fast-growing population in a country that is two-thirds desert, with little grazing land?
When Shavuot rolls around, many of us think: Finally, an opportunity to plan a delicious dairy meal! Only problem is, dairy isn’t originally a Shavuot food at all.
Last week’s op-ed by Mark Bittman made its way around my circles in seconds. Bittman validated what many of us in the natural foods arena have been saying for a long while — that dairy doesn’t necessarily do the body good. The same can be said for wheat, corn, soy, meat and many other high-allergen foods. It doesn’t mean that everyone needs to give them up, and it doesn’t mean that all sources of dairy and producers of dairy are inherently bad. Just read the comments (all 772 of them at the time of writing this article) and you will see that Bittman has opened up a hot topic here.
Crossposted from Haaretz
Many passionate kosher foodies know that kosher cheese is no longer limited to blocks of cheddar and shredded mozzarella. More and more, kosher cheese makers are trying their hands at artisanal, specialty cheeses. There are Israeli cheese makers who travel to France to learn the tricks of the trade, and Wisconsin cheese makers who add spicy flavors to their authentic Midwestern cheeses (that just happen to be kosher). Raw milk is also increasingly common in kosher cheese, as are strong, sharp flavors.