Junket (dessert) children, mostly due to its sweetness and ease of digestion. The same was true in the United Kingdom where, in medieval times, junket had been a food of the nobility made with cream, not milk, and flavoured with rosewater and spices as well as sugar. It started to fall from favour during the Tudor era, being replaced by syllabubs on fashionable banqueting tables and, by the 18th century, had become an everyday food sold in the streets. In the United States, junket is commonly made with a packaged mix of rennet and sweetener from a company eponymously known as Junket.
Dahi (curd) to form dahi. The bowl is then kept undisturbed in a warm place for 5 to 10 hours. After the starter is made, or saved from previous batch of dahi, milk is boiled and cooled. In a separate bowl dahi is mixed with its whey, and then mixed together with the milk. It is then left to sit undisturbed for 5 to 10 hours. This practice can also be applied for making dahi/yogurt from milk substitutes, such as soy milk. Buffalo curd ( "mudavāpu meekiri") is a traditional type of yogurt prepared from water buffalo milk. It is popular throughout