Milchig

Milchig is a Yiddish term meaning dairy. In Jewish dietary law (kashrut), milchig denotes foods, dishes, or utensils designated for dairy use, prepared with milk or dairy ingredients. It is used in contrast to fleischig (meat) and pareve (neutral, containing neither meat nor dairy).

In practice, the laws of kashrut require separating meat and dairy in preparation and consumption. Many households maintain separate sets of dishes, cookware, and utensils for milchig and fleischig use. Some foods are milchig by ingredients even if they do not taste obviously dairy, requiring careful labeling and supervision. Pareve foods are neutral and may be eaten with either milchig or fleischig meals, provided proper separation is maintained.

Kitchens and food products are often labeled to indicate milchig status. Milchig dishes are typically used only for dairy meals, and fleischig dishes for meat meals. Utensil care, cleaning, and even cleaning processes (such as dishwashing or kashering) are planned to prevent mixing of dairy and meat residues. In addition, many communities observe a waiting period between consuming meat and dairy, though practices vary.

Milchig concepts are most commonly associated with Ashkenazi Jewish practice, but the underlying idea of separate dairy and meat categories appears in many kashrut communities. The term also appears in modern labeling for consumer products and in kitchen-management discussions within observant households.