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
Fermented bean curd In addition, one can also obtain the curd dried, and without brine, which are then sold in paper cartons. Red fermented bean curd (, or ) incorporates red yeast rice (cultivated with "Monascus purpureus") with the brining liquor for a deep-red color and distinctively thickened flavor and aroma. This variety may also contain chili. A popular derivative of this variety has an appearance of ketchup and is seasoned with rose wine, caramel and natural sugar. Stinky fermented bean curd is fermented for over six months and is also popular due to its strong creamy flavor. However due to its strong