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
Curd juice, to make curd releases the lactose into the water. Thus the solid curd formed from this method is good for people with lactose intolerance. This type of curd is known as "Chhena" in India. Using rennet to make curd, attaches the lactose to the solid coagulated proteins. Thus it is not recommended for people with lactose intolerance. This type of curd is the commercial cheese available in supermarkets, such as Cheddar, Mozzarella, Swiz, Parmesan. Vegetarian rennet, usually from "Withania coagulans", is used to make paneer in India. Curd products vary by region and include cottage cheese, curd cheese (both