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
Dahi (curd) and fast food. Dahi (curd) Dahi (Hindi/Marathi: दही, Urdu: دہی "dahī"; Bengali: দই, Assamese: দৈ, Sylheti: ꠖꠂ "doi"; Tamil: தயிர் "thayir", Telugu: పెరుగు "perugu", Malayalam: തൈര് "tayir") is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. It is popular throughout the Indian subcontinent. The word "curd" is used in Indian English to refer to (naturally probiotic) homemade yogurt, while the term "yogurt" refers to the pasteurized commercial variety known as "heat treated fermented milk". Dahi is made by bacterial fermentation of milk. In this