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1) It must be made from the milk of a kosher animal. Butter made from camel milk, for example, is not kosher. (This is not usually a problem in the United States.) The only exception is mother's milk for a baby--but they don't generally make that into butter.

2) The equipment used to prepare it must be:

A) Kept from contact with anything non-kosher; and

B) Kept from contact with meat.

3) No non-kosher food or meat should contaminate the milk. (One would hope this were generally true for all butter!)

4) In order to guarantee that 1, 2 and 3 are followed, someone knowledgeable in the rules of kosher food must supervise the process. This is usually, but not always a rabbi.

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Q: What make kosher butter kosher to that of non-kosher?
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