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Handmade Pesach

Rochel Gross

Some people buy drinks for Pesach in the store, others squeeze their own juice. Some buy readymade gefilte fish, others grind their fish at home to make gefilte fish. Some people only eat their own hand-baked matzos, others buy them. But what about the staples — items like grape juice and milk, oil and potato starch? Surely everyone buys these? You’d be surprised.

Tuesday, April 19, 2016

In the home of the Gross Family of Bnei Brak, the night before bedikas chometz used to be especially exciting. That’s when they took their yearly excursion to a dairy farm in Kfar Chabad to get their very own, kosher l’Pesach milk, straight from the cow. In Kfar Chabad, Mr. Rivkin z”l, a Lubavitcher chassid, first thoroughly cleaned all his equipment and machines. Eight cows at a time were led into the milking stalls and hooked up to the milking machines with kosher l’Pesach parts. Each milking took 10 to 15 minutes, after which the next eight cows were led in. The fresh milk was poured into huge Pesachdig vats, and each family there would use the Pesachdig ladle provided to take the amount of milk they needed for the week of Pesach. The Grosses always filled six 5-liter jugs. They gave some of this milk to Rebbes inBneiBrak, and boiled the rest in a large pot to pasteurize it. The pasteurized milk was poured into glass bottles and refrigerated. 

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