Baking History

A Taste For The Past

Junket (Got Milk?)

Posted by bakinghistory on August 6, 2008

A delicate jelly-like milk dessert flavored with almond

A delicate jelly-like milk dessert

This is my entry for the blog event Got Milk? hosted by Linda from Make Life Sweeter! for world breastfeeding week.


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.


10 Responses to “Junket (Got Milk?)”

  1. linda said

    I love this recipe! Sounds more like a chemistry experiment than a recipe 😉 It looks delicious!

    Thanks for your entry to Got Milk?
    I’ll be doing a round-up after August 7th.

  2. Louise said

    GREAT image Manuela! The strawberries look so comfy tucked in their creamy junket. I never realized how junket is prepared much like yogurt. Thanks for sharing:)

  3. bakinghistory said

    @ Linda: 🙂 . Thanks for hosting! I look forward to seeing the roundup.

    @ Louise: Thank you 🙂 —I have been lucky the weather has been sunny here and the light was just right to take pictures. I make these dessert very very often and is my family’s favorite.

  4. Simona said

    Agree with Louise about the photo: it’s great. This looks like a perfectly refreshing dessert.

  5. bakinghistory said

    @ Simona: Thanks! 🙂 It is one of my favorite desserts, the texture is so delicate.

  6. Dee said

    What a lovely recipe! I love the comfort factor of this dessert.

  7. bakinghistory said

    @ Dee: Thank you 🙂 It is truly a comfort food

  8. […] Where – Israel What – Vanilla Ice-cream Who – Manuela of Baking History Where – MA, USA What – Junket Who – Teresa of I’m Running to Eat! Where – IN, USA What – Blueberry-Pineapple Clafoutis […]

  9. coffeepot said

    Gosh that looks so good, and I had never heard of it before.

  10. bakinghistory said

    @ Coffeepot: Thanks! 🙂 I think junket is a great dessert and worth trying

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