Kosher Home

Keeping A Kosher Home

Any kitchen can be made kosher. Whether your kitchen is up-to-the minute in fashionable design or a relic of the 1920s, whether you have a spacious “great room” or a tiny galley kitchen, you can readily adapt it to kosher practices.

It just takes a few steps:

1)Preparing: Even before your kitchen is made kosher, begin preparing for the change. Buy only foods which are certified kosher. Begin to keep meat and dairy separate. Many people use disposable utensils just before going kosher. Remove all questionable foods. Before making the kitchen kosher, throw away all foods prepared in the pre-kosher kitchen.

2)Take inventory of all your utensils: One of the first things that the person who is helping you to become kosher will do is divide all the items in your kitchen into two categories—those which can no longer be used in a kosher kitchen, and those which can be used after undergoing the various procedures of koshering. Some new purchases will undoubtedly be necessary. New items may include dishes, some additional pots, plastic drainboards, and basins for the sink.

Many dishes and utensils require immersion in a mikvah before being used. Decide which cabinets you will use for the newly separated meat and dairy dishes. Labeling these storage areas is a good idea.

3)Koshering Utensils: Many of the utensils in your kitchen will continue to be used after undergoing a process called koshering. There are several methods of koshering, including heating the item with a blowtorch or immersing it in boiling water. The method used depends upon the type of utensil and how it has been used. After deciding with your rabbi which utensils will be koshered, an appointment should be made for him to come and kosher your kitchen. Also important to note, the separation of meat and dairy must be maintained throughout the kitchen, whether it is in your sinks, countertops or tables.

If you are interested in getting your home Koshered please let us know!