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.
Alpujarra cheese gives the best result and gives the final cheese the best possible qualities. The milk is heated to 30-32 °C and the rennet is added. The coagulation takes between 30 and 45 minutes but can sometimes take up to two hours. The curd is then cut with a so-called lyre into pieces about the size of a pea or bean to facilitate the draining of the whey. It is left to rest for a few minutes before the moulding process where the curd is put into baskets, in old times made of rushes but nowadays made of more hygienic plastic.