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
Cheese curd and the white casein is retained. It is then put into a mold and made into a roughly rectangular or oval shape. Paneer, as it is known all over the country, is widely used in snacks, appetizers, main course, and rice biryani. It is an alternative to meat and is commonly consumed in India. Cheese curds are a main ingredient in poutine, which originated in the 1950s in rural Quebec, Canada. It consists of french fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients. Cheese curd Cheese curds are the moist pieces of curdled milk