Shavuot is around the corner, with that we are preparing the ‘’dairy menu’’ for this holiday.
In Japan, when you want to make kosher hot cocoa, on a cold winter day, it takes about 10 hours.
At 4 in the morning, Rabbi Edery wakes up, drives to the milk farm for the morning milking. The milk farms are in Saitama, Gunma, or Chiba, ranging between 1.5 -3.5 hours drive, one way. He brings with him 2- 20 liter drink tanks, which get filled with fresh milk. He helps clean the barn, feed the cows, and is happy to help the farmer with whatever is needed.
After returning to Tokyo, with the fresh, warm milk, Rabbi Edery empties the containers into an army sized pot, for pasteurizing. Once it has reached the right temperature, the milk is left to be cooled. After the milk is cooled down, it is spilled into bottles with a funnel. Now the kosher milk is ready for use. Some are distributed among people who want kosher milk, the rest of the bottles are used for the Chabad House. Some are frozen.
The trip is very interesting for anyone who accompanies the Rabbi. One experiences first hand, how much work goes into taking care of cows, from morning to dusk.
The children really enjoy going and the farmers are always surprised to see the happiness on their faces.