Dear Friends,
What's junket?
I make junket a couple of times a year. You use a Junket tablet, which is
really flavoured rennet (the enzyme from stomachs which curdles milk. It's
just scrumptious, but if you didn't have it as a child you might not like
it now.
The tablets are still freely
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
I member as a very young child (pre-school) trying to make junket all by
myself, by taking a bowl of milk and setting it outside in the sun to warm
up. I obviously knew it had to be warm, but not that it needed rennet! I
must have liked junket at the time!
Sue Babbs
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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
The junket I remember was raspberry and strawberry glaze, a commercial product
called a Danish dessert. It used to be sold in grocery stores and was such a
great dessert. Here is the website of the producer:
http://www.junketdesserts.com/products1.html
The custard is what some of you are
When I lived in the UK a few years ago you could find
vegetarian rennet in the supermarket (either
Waitrose or Saintsbury's). And there must have been a
recipe for Junket on the package as I remember trying
it -not very interesting as I remember it. I did
enjoy making fresh cheese though.
Here
Hi Nicole,
Good to see you back on Arachne !!
Hope you are well.
Now I have an e-mail address for you as I couldn't remember the one you gave
me when you were over in the summer !!!
Anne Nicholas
Hanworth,
Middx.
England
When I lived in the UK a few years ago you could find
vegetarian
