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>From today's OU Kosher Halacha Yomis</div>
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<p><strong><strong>Q. May I add milk to a hot coffee on Shabbos?</strong></strong></p>
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<p>A. In a previous Halacha Yomis we noted that although food does not usually cook in a
<em>kli sheini</em> (a secondary vessel), some foods are <em>kalei habishul</em> and cook easily even in a
<em>kli sheini</em>. Since we are uncertain what items are <em>kalei habishul,</em> we avoid placing all food in a
<em>kli sheini</em>. Nonetheless, one may add cold water to a cup of hot tea (if not scolding hot) because it is clear from the Talmud that water will not cook in a
<em>kli sheini</em> and is not in the category of <em>kalei habishul</em>. What is the status of milk and fruit juices? Do we treat them as
<em>kalei habishul</em>, or are all liquids the same as water? Rav Shneur Zalman of Liadi, the founder and first rebbi of Chabad, wrote in his seminal work Shulchan Aruch Harav (318:12) that all liquids have the same status as water. This would seemingly include
milk. Accordingly, it would be permissible to add milk to a cup of hot tea. However, the Mishnah Berurah (318:39) writes that milk may be added to a
<em>kli sheini</em> only if it was originally cooked. Apparently, the Mishnah Berurah disagrees with the Shulchan Aruch Harav and does not consider all liquids to be the same as water. (As a side note, although we ordinarily do not reheat liquids that have
cooled because “<em>yeish bishul achar bishul bedavar lach</em>”, nonetheless the Mishnah Berurah allows adding cold cooked milk to a
<em>kli sheini</em>. Apparently, this is because there is a confluence of two uncertainties: there is minority opinion that allows reheating liquids that have cooled, and the status of milk as
<em>kalei habishul</em> is uncertain.)</p>
<p>Is pasteurized milk considered cooked? Typically, milk is pasteurized at 161ºF, and according to Igros Moshe (OC 4:74, Bishul §3) 160ºF is the temperature of
<em>bishul</em>. Still, there is a possibility that the pasteurization dipped slightly below 160ºF. Even so, Tzitz Eliezer (14:32) writes that one can add pasteurized milk to a
<em>kli sheini</em> because of several considerations. First, many <em>poskim</em> cite the ruling of the Shulchan Aruch Harav that uncooked liquids may be added to a
<em>kli sheini</em>. Second, perhaps the Mishnah Berurah (who only allows cooked milk in a
<em>kli sheiniri</em>) does so as a stringency and not as an absolute position. Third, the concern that many foods may be
<em>kalei habishul </em>is at most an uncertainty. Fourth, it is unlikely that the temperature of the water in a
<em>kli sheini</em> will be greater than the temperature at which the milk was pasteurized, and if so, a<em>in bishul achar bishul</em> will apply even if the pasteurization temperature was less than160ºF. He concludes that since there are so many reasons to
be lenient, one may add pasteurized milk to a <em>kli sheini</em>. However, as we noted in a previous Halacha Yomis, there is an advantage to preparing the coffee in a
<em>kli shlishi</em> ( a third vessel filled from a <em>kli sheni</em>) to avoid the Chayai Adam’s concern of
<em>yad nichves</em> (that scalding water in a <em>kli sheini </em>is treated like a
<em>kli rishon</em>).</p>
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