Making Junket

Calcium Chloride :

In years gone by, Junket would have been made with unhomogenised milk, which these days can be difficult to get. We know from our Cheese Making, that it is standard practice to add a small amount of Calcium Chloride to homogenised milk to improve the curd, and this seems to work with Junket too.

We have been adding two or three drops of Calcium Chloride, when making Junket in 500 to 600ml quantities.

Rennet :

We supply Rennet in two forms, liquid, and tablets.

Liquid Rennet :-

Our Liquid Rennet comes in a 50ml dispenser bottle and would make approximately 200 x 500-600ml Junkets.

We have been making Junket in 500 to 600 ml quantities with just five drops of Liquid Rennet.

Rennet Tablets :-

We have found that one Rennet Tablet dissolved into 50ml of boiled water or demineralised water, in one of our 50ml dispenser bottles will make approximately 100 x 500-600ml Junkets.
A big advantage of the Rennet Tablets is the shelf life of the undissolved tablets, being three years if kept below 20° C, and very much longer if stored in a freezer.

We have been making Junket in 500 to 600 ml quantities with just 10 drops of dissolved Rennet Tablet.

Milk :

We have used 500 to 600ml of milk in these directions as many flavoured milks come in 600ml, and unlike those lucky few with their own cows, we are stuck with commercially offered milk products.
The milk can be sweetened with honey or "fine" sugar, like castor or icing sugar, and flavoured with vanilla perhaps. We decided to try the experiment of using commercially available flavoured milk. The strawberry seemed to turn out a little better than the chocolate, and different brands may affect the outcome too, but we enjoyed the resulting desert.

Heat the milk to 37° C. Take of the heat and add the drops of rennet, stirring briskly to disperse the rennet.

Pour into serving dishes and allow to sit at room temperature for at least 15 minutes, and then refrigerate.

Serve when chilled and set, which may take up to two hours.