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
Asiago cheese by using fresh whole milk. The first step is heating milk at . Specific enzymes, like rennet and lipase, are then added as liquid solution and the milk starts to coagulate. The curd is kneaded and partially cooked. The curd is broken into many little pieces (of the size of a nut), whereupon the curd is cooked again at approximately . Later, this mixture is poured into molds with perforated walls; afterwards there is a first dry salting and then the mold is squeezed with a press, usually hydraulic, for about four hours. Then the rounds are wrapped laterally with