Our Services

Parkway Jewish Center is a liberal egalitarian Conservative Jewish congregation that welcomes all Jews to visit our services or join us as members. Tucked in an out of-the-way corner slightly east of Pittsburgh, surrounded by woods that are filled with wildlife, our synagogue is very easy to access from Parkway 376. PJC is the only Conservative synagogue in the eastern suburbs. We at PJC like to think of ourselves as a “heimisha” family-centered congregation.

Here is the  March-April edition of our newsletter, The Scribe.

Shavuot Services

Tuesday May 30 7:00 p.m. with Yizkor
Wednesday May 31 9:30 a.m. with Yizkor

Shabbat Services

Friday Evening
Kabbalat Shabbat
6:00 p.m. – 6:45 p.m.
Oneg Shabbat following services

Saturday Morning
Shacharit Services
9:30 a.m. – 12:00 p.m.
Torah Service 10:15 a.m.
Kiddush following Services













Get ready for Shavuot – May 30


cook time: 1 hour 20 mins total time: 2 hours 20 mins serves: about 1 pound
This simple farm cheese can come together quickly. It tastes mild and sweet, and doesn’t require rennet, making an excellent cheese for beginners.

1 gallon milk, not ultra pasteurized
½ cup white vinegar
2 teaspoons very fine sea salt

Line a colander with a double layer of cheesecloth or a single layer of butter muslin.

Pour the milk into a large, heavy-bottomed kettle, and bring it to a boil over medium heat. Stir it frequently to keep the milk from scorching. When it comes to a boil, immediately reduce the heat to low, and stir in the vinegar. The milk should immediately separate into curds and whey. If it does not separate, add a bit more vinegar one tablespoon at a time until you see the milk solids coagulate into curds swimming within the thin greenish blue whey.

Pour the curds and whey into the lined colander. Rinse them gently with cool water, and sprinkle the curds with salt. Tie up the cheesecloth, and press it a bit with your hands to remove excess whey. Let the cheesecloth hang for 1 to 2 hours, then open it up and chop it coarsely. Store in the fridge for up to a week.

This recipe is reprinted from http://nourishedkitchen.com/farm-cheese-recipe/
by the author of The Nourished Kitchen, Jennifer McGruther.

Posted July 28, 2013 by pjcwebsite