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 inside is soft, buttery, white or slightly yellowish. This type is produced by using a mixture of whole milk and skim milk. First the raw milk is heated at about and rennet and enzymes are added as a liquid solution to make it coagulate. The batter obtained is then kneaded and partially cooked: the curd is broken into many small parts (of the size of a grain of rice). At this stage there are two other firings: to . The paste is removed from the heat, stirred with a large whisk and then the curd is extracted and placed in