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
Camel milk effectively. In camel herding communities camel milk cheeses use spontaneous fermentation, or lactic fermentation to achieve a sour curd. In camel farms in Sudan, the Rashaida tribe use this method to store surplus milk in the rainy season, pulverising the dried curds and adding water for consumption in the dry season. In Mongolia camel milk is consumed as a product at various stages of the curd-making process. Recent advances in cheese making technology have made it possible to coagulate camel milk with a vegetable rennet and camel rennet. A European-style cheese was created through collaboration between Mauritanian camel milk dairy