Junket Recipe
My simple creamy junket recipe is a classic British dessert made from lightly sweetened milk, rennet, and a hint of nutmeg.
Servings: 4
Equipment
- instant read thermometer
Ingredients
- 2 cups whole milk, (do not use ultra-pasteurized milk)
- 3 Tbsp white sugar
- 1 tsp vanilla extract
- 1/2 tablet rennet, (or 1 junket tablet, or 1/8 teaspoon liquid rennet*)
- freshly grated nutmeg
Instructions
- Have all your ingredients ready to go. Have your serving cups ready as well, and close to the stove.
- Combine the milk, sugar, and vanilla in a saucepan and gently heat the mixture to lukewarm, or 100-105F, stirring to dissolve the sugar. Use an instant read thermometer to gauge the correct temperature. Note: if the milk is too hot or too cold the junket may not set properly.
- Combine 1 tablespoon of cold water with a tablet of rennet (crush it with your fingers before adding to the water.) If using liquid rennet you will also combine it with the water. Stir the rennet into the milk mixture, give the pan one or two gentle stirs and then immediately fill your serving cups. Note: stir only briefly because too much stirring will disturb the quick setting process.
- Let the cups rest without moving or touching, for 15 minutes. Rennet needs time at a warm temperature to finish thickening the milk before refrigeration. Then transfer your cups to the refrigerator to chill.
Notes
*Rennet tablets come in different strengths and sizes so be sure to follow your particular tablet's instructions for thickening 2 cups of milk. For instance rennet tablets sold for making junket dessert (called junket tablets) are weaker than rennet tablets sold for cheesemaking.
Whatever form of rennet you use you will dissolve it in a little cold water first. This helps the rennet disperse quickly and evenly in the milk.
Nutrition
Calories: 111 kcal · Carbohydrates: 15 g · Protein: 4 g · Fat: 4 g · Saturated Fat: 2 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 1 g · Cholesterol: 15 mg · Sodium: 47 mg · Potassium: 185 mg · Sugar: 15 g · Vitamin A: 198 IU · Calcium: 150 mg · Iron: 0.01 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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