Junket Recipe
Junket is a delicious mouth-watering dessert recipe. Try this amazingly irresistible Junket; I bet you will get a lot of compliments for this one!
Ingredients
1 pt. milk
Rennet, junket powder, or tablets, according to the maker's instructions
Pinch of salt
1 Tbs. sugar
Flavouring to taste
Directions
Heat the milk until it is just lukewarm (90-100° F. or 30-35° C.).
Fresh milk is best for junket, but dried milk may be used if it is mixed a little thicker than usual, and if 1 1/2 times the normal amount of rennet is used.
Evaporated or condensed milk is not suitable, because heat used in the canning process destroys the power of the milk to clot.
Pour the milk into the serving dish and stir in the salt, sugar, and flavouring.
When the sugar is dissolved add the rennet.
Leave in a warm place, and do not disturb until set.
Fresh milk is best for junket, but dried milk may be used if it is mixed a little thicker than usual, and if 1 1/2 times the normal amount of rennet is used.
Evaporated or condensed milk is not suitable, because heat used in the canning process destroys the power of the milk to clot.
Pour the milk into the serving dish and stir in the salt, sugar, and flavouring.
When the sugar is dissolved add the rennet.
Leave in a warm place, and do not disturb until set.
