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.
Curd juice, to make curd releases the lactose into the water. Thus the solid curd formed from this method is good for people with lactose intolerance. This type of curd is known as "Chhena" in India. Using rennet to make curd, attaches the lactose to the solid coagulated proteins. Thus it is not recommended for people with lactose intolerance. This type of curd is the commercial cheese available in supermarkets, such as Cheddar, Mozzarella, Swiz, Parmesan. Vegetarian rennet, usually from "Withania coagulans", is used to make paneer in India. Curd products vary by region and include cottage cheese, curd cheese (both