Junket Recipe
Ingredients
1 pint milk
1 tablespoon sugar
1 teaspoon rennet
Directions
In a medium sized saucepan, heat the milk and sugar to blood heat (98°F or 37°C) over moderate heat, stirring to dissolve the sugar.
Remove the pan from the heat and stir in the rennet.
Pour the mixture into a serving dish and leave it to set at room temperature.
Junket should not be put in the refrigerator.
Remove the pan from the heat and stir in the rennet.
Pour the mixture into a serving dish and leave it to set at room temperature.
Junket should not be put in the refrigerator.
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