Junket (dessert) Junket (dessert) Junket is a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme that curdles milk. 'Curds and Whey' is an archaic term for junket. To make junket, milk (usually with sugar and vanilla added) is heated to approximately body temperature and the rennet, which has been dissolved in water, is mixed in to cause the milk to set. The dessert is chilled prior to serving. Junket is often served with a sprinkling of grated nutmeg on top. For most of the 20th century in the eastern United States, junket was often a preferred food for ill
Alpujarra cheese gives the best result and gives the final cheese the best possible qualities. The milk is heated to 30-32 °C and the rennet is added. The coagulation takes between 30 and 45 minutes but can sometimes take up to two hours. The curd is then cut with a so-called lyre into pieces about the size of a pea or bean to facilitate the draining of the whey. It is left to rest for a few minutes before the moulding process where the curd is put into baskets, in old times made of rushes but nowadays made of more hygienic plastic.