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
Paraguay cheese the rennet, the making of the curd and finally the manufacture of the cheese itself. The rennet is opened and washed very thoroughly and put in a container with a large amount of sour orange or lemon juice. It is left there to soak in the liquid for about three to four hours and then put out to dry in the sun. When it is dry, the rennet is ready to curdle the milk. For the curd, the full-fat milk is put inside a container, the rennet is added, then the mixture is stirred occasionally for about an hour. After