Junket (Got Milk?)
Posted by bakinghistory on August 6, 2008
Junket is an old-fashioned dessert made very simply by curdling fresh milk with rennet and adding a bit of sugar and flavoring—in most of the earliest recipes a little wine (sack) is added as well.
It is very easy to make and a very pleasant, delicate and refreshing dessert that is also ready in almost no time and with very little work involved.
I used a kosher vegetarian rennet but liquid rennet or regular animal rennet tablets can be used, following manufacturer’s directions.
It can be flavored with vanilla, lemon oil, caramel, cocoa, coffee, fruit juice, cinnamon…possibilities are almost endless. My personal favorite is almond extract. It is also nice to pair it with fresh fruit such as berries.
From the original recipe by Frances Elizabeth Stewart
In: “Lessons in Cookery”, 1919—USA
1 quart fresh whole milk
1 junket tablet
1 tbsp cold water
2-8 tbsp sugar (I used 8 )
1-2 tsp vanilla extract (or to taste) or any other flavoring
dash of salt
Heat the milk in a double boiler (or in the microwave) just until lukewarm (96.8 F—37C)—not higher than that or the milk won’t set.
Dissolve the sugar and salt in the milk and add the flavoring of your choice. Dissolve the rennet in cold water.
Get ready 6-8 stemmed glasses. Mix the rennet water into the milk stirring very gently and very briefly and immediately pour the milk into the prepared glasses. Cover each with a piece of plastic wrap and let the milk set in a warm place. It is important not to stir, move or otherwise disturb the milk while it is setting, or the curds will separate from the whey, ruining the final result.
As soon as the milk is set (it will have the consistency of a soft jelly) place the glasses in the refrigerator to chill thoroughly. Serve immediately—if the junket is left to stand it will become curdled and separate from the whey.
Once ready it can be sprinkled with cinnamon or nutmeg and/or sugar.
the recipe can be halved.
Note: Junket tablets or liquid rennet (regular or vegetarian) are sold in most supermarkets, health food stores, and cheesemaking supply stores.