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.
Fermented bean curd together with its brine, to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables such as water spinach). Both tofu and cheese are made from curds obtained from the coagulation of soy milk and dairy milk respectively. However, soybean curds are formed from the chemical destabilization of the micelles (using calcium sulfate, magnesium sulfate, etc.) allowing protein bonding while cheese curds are created from the enzymatic (rennet) hydrolysis of casein into para-casein. The bean curds are then simply pressed to produce tofu and thus bland and highly perishable, like unaged cheese, while fermented bean curd, like aged cheese, is