Articles

By Rabbi Dovid Cohen, Administrative Rabbinic Coordinator

Q. I just found out that I’m lactose intolerant.  What do I need to know about soy milk and other non-dairy milks?

A. In general, people who purchase “milk” made from soy, rice, coconut, etc., are doing so because they do not want to consume cow’s milk, and many of them are surprised to see that the kosher logo has a “D” next to it, indicating that the item is dairy.  In most cases, there is no actual dairy in the beverage, and they are labeled “D” because the dairy-free milk is produced on equipment which is also used for real milk (and the equipment is not kashered).  In that case, you can drink the dairy-free milk immediately after eating meat but cannot drink it with meat or use it in a recipe that contains meat.  However, it is worthwhile to contact the agency who certifies the milk as kosher, to confirm that there are truly no “hidden” dairy components (such as in the added flavor).  [Related to this is that many “non-dairy creamers” actually contain sodium caseinate, which is dairy.]

In this context it is noteworthy that Rema says that a person should not drink almond milk – i.e., something that is pareve but looks similar to cow’s milk – with meat unless they put some sort of “heker” (indicator) on the table, so others will realize that this is not cow’s milk.  Nowadays, that means that if you’re using a milk substitute at a meat meal, you should bring the container to the table, which makes it quite clear that the “milk” served is pareve.

Some other halachos relevant to milk substitutes are that (a) the proper bracha on them is shehakol, even if they are made of rice or oats (see Shulchan Aruch OC 208:6), and (b) milk substitutes are pasteurized (i.e., “cooked”) before bottling, and, therefore, may be added to a cup of coffee on Shabbos.

As relates to Pesach, milk substitutes have a stricter status than regular milk, and there are several reasons for that.  Firstly, some milk substitutes are made from chametz (e.g., oats) or kitnios (e.g., rice, soy).  Secondly, the process of converting rice or other components from a bland-tasting starch into a sweet tasting liquid is accomplished using enzymes.  One of those enzymes, barley beta amylase, is surely chametz, and others might also be Pesach-sensitive.  Accordingly, even if the primary component is chametz-free (and even if person using the beverage is permitted to consume kitnios), one must be sure that the minor components are acceptable for Pesach use.  Lastly, the same equipment is used to process all types of milk substitutes (and other foods), which includes chametz, such as oat milk.  Thus, for Pesach, one should only use milk substitutes which are certified or approved for Pesach.  [In contrast, standard milk should preferably be purchased with hashgachah, but if that is not available, then one may use any milk, as long as it was purchased before Yom Tov.]

This article first appeared in the Let’s Talk Kashrus column, Yated Ne’eman, November 1, 2024.