Does raw milk need a hechsher?
Milk is kosher if derived from a kosher animal. The validity of a milk’s source is affirmed by a hechsher, which certifies it’s cow’s milk. In America, supermarket milk is assured to be cow’s milk, as per FDA regulations, which can penalize non-compliant sellers.
Rav Moshe Feinstein and Rav Yitzchak Abadi hold this is enough to trust the milk’s authenticity. However, this does not apply to raw milk from local farms that don’t fall under the jurisdiction of the FDA.
Note, cheese production requires a Jew’s direct involvement, particularly in adding the rennet for curdling to ensure it’s kosher. Milk does not.
So let’s say I see them milk the cow and that it comes from a cow only (or other kosher animal) is that good enough to buy?
If you see them milk the cow and then hand you that fresh milk it would be kosher.
Cow’s milk is the least expensive milk. By adulterating cow’s milk with any other kind of milk, the farmer would be reducing his profit margin. Isn’t that penalty enough?
Does not help.
Most farms fall under a state legislation or permit process, would that help in place of the FDA? I was asked this same shayla in the past.
Before we get into the question of whether it’s sufficient to make milk kosher let’s discuss the premise of your question.
- What are these laws? Can you provide links?
- Who do they apply to? Is it farms commercially producing and bottling to be sold in stores? Is it also for anyone who owns a cow and decides to sell the milk today?
- What happens if a farm is not compliant?
- Are these laws enforced and how? Can the government make an inspection whenever they want?