Re: [lace-chat] Junket

[Edith Holmes]

Surely if you put junket in the fridge before it sets, it will slow down the 
enzyme working, so it will retard (if not stop) the setting process?

Edith
----- Original Message ----- 
From: "Brenda Paternoster" <[EMAIL PROTECTED]>
To: "Linda Walton" <[EMAIL PROTECTED]>
Cc: "Lace Chat" <[EMAIL PROTECTED]>
Sent: 14 November 2004 20:57
Subject: Re: [lace-chat] Junket

Junket is milk that has been curdled/set with rennet - the enzyme from
a cow/calf's stomach which is used in the making of most cheese.
(Synthetic rennet is used for vegetarian cheese)
I have two old books with recipes for junket.  They both say add 1
teaspoon rennet to half pint warm milk and allow to set - takes a few
hours, probably less in a fridge.  One recipe just says add sugar to
taste (whilst still warm) then serve with whipped cream.  The other
says also add 2 teaspoons brandy and a pinch of cinnamon, and serve
with cream and grated nutmeg.
The Oxford Dictionary says:
1, noun - dish of milk curdled by rennet and sweetened and flavoured;
feast; official's tour at public expense.
2, verb intransitive - feast, picnic.
Brenda
On Nov 14, 2004, at 7:06 pm, Linda Walton wrote:
Junket?
What's "junket"?
How does it relate to the verb "to junket" - as in "they've all gone out
junketing", meaning "merry-making"?
Linda Walton,
(full of curiosity,
in High Wycombe, Buckinghamshire, U.K.).
But - after all that, does anyone out there still make junket?   I loved
it
when I was a child, and made it for my children until they - and my
husband - decided that there was no way they were eating it, as they all
loathed it so much!   So - over the past umpteen years, junket has
remained
a memory, as there didn't seem much point in making it just for me ...
Carol - in Suffolk, UK - still thinking of trifles and junket!
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Brenda
http://www.argonet.co.uk/users/paternoster/
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