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Before yoghurt, there was junket
Junket is a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme which curdles milk. It existed in the middle Ages. Modern junket is light and refreshing custard made with milk, rennet, sugar and vanilla, or even flavoured milk. It is very easy to prepare. Junket is rich in calcium, protein, vitamins and minerals that are necessary for good health.
We know from our Cheese Making, that it is standard practice to add a small amount of Calcium Chloride to pasteurised and refrigerated 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 600 ml quantities.
Liquid Rennet: Our Liquid Rennet comes in a 50ml dispenser bottle and would make approximately 200 x 500-600 ml Junkets.
We have been making Junket in 500 to 600 ml quantities with just five drops of Liquid Rennet.
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.
- Measure 500 to 600 ml of sweetened or flavoured milk into a saucepan, add three drops of Calcium Chloride. UHT milk is not suitable to use.
- 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.