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
Stracciata the weather. Salt is added to milk. The whey "zizza" is prepared with the acid whey processing of the previous day and the rennet, mostly in powder, left to curdle for about 20–30 minutes. The curd is then broken into pieces the size of a grain of corn and allowed to cool for an hour or two. Finally part of the whey is removed to be used for ricotta, and the curd is left to precipitate and sottosiero rest for about 90 minutes. Then the curd is fed, rested on the table mitters cut and left to further acidify the