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
Dromedary curd was studied; coagulation did not show curd formation, and had a pH of 4.4. It was much different from curd produced from cow milk, and had a fragile, heterogeneous composition probably composed of casein flakes. Nevertheless, cheese and other dairy products can be made from camel milk. A study found bovine calf rennet could be used to coagulate dromedary milk. A special factory has been set up in Nouakchott to pasteurise and make cheese from camel milk. Mystical beliefs surround the use of camel milk in some places; for example, it may be used as an aphrodisiac in Ethiopia.