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
Dahi (curd) the Indian subcontinent. Buffalo milk is traditionally better than cow milk due to its higher fat content making a thicker yogurt mass. Mostly clay pots are used as packaging material for Buffalo curd. Buffalo curd is obtained by bacterial fermentation of buffalo milk. In this process lactose in buffalo milk is converted into lactic acid using several micro-organisms. The species involved in the fermentation include "Lactococcus lactis", "Streptococcus diacetylactis", "Streptococcus cremoris", "Lactobacillus delbrueckii subsp. bulgaricus" and "Streptococcus thermophilus". Buffalo curd has a higher nutritional value of protein, fat, lactose, minerals and vitamins. Quality of the curd depends on the starter