Junket Rennet Recipes
Junket was very popular during the 1970's. One thing is, it didn't have to be refrigerated. It has sort of gone out of style but I know there are some people out there that still like it.It kind of reminds me of the "Fondue" fad, that quickly disappeared, and the only place you find fondue pots is in the yard sales. But now I see a trend toward Fondue becoming more popular. Maybe Junket will have a "come back" too.
Rennet tablets also coagulate milk for cheese making and are used in a variety of desserts. They are easy to keep on hand for holiday desserts.
Junket Recipe
- 2 cups milk
- 2 Tablespoons sugar
- 2 tsp. rennet, or 1 junket tablet
- 1/2 tsp. vanilla
- 2 tsp. lukewarm water
Heat the milk to lukewarm 99 F in a double boiler. Add sugar and flavoring and stir until sugar is dissolved. Add junket dissolved in water and pour into dish from which custard is to be served. Let stand until cool and firm. Serve with cream, soft custard, fruit, or fruit syrup. Cinnamon, nutmeg, coconut, chocolate, cocoa, or other flavor may be substituted for vanilla. Serves 6.
(Recipe from 1953)
Melt and brown sugar in a frying pan before adding to junket (recipe above)
Chocolate JunketAdd 1 square melted, unsweetened chocolate to recipe for junket. (recipe above)
Junket
- 2 cupfuls of milk
- 1/4 cupful of sugar, honey, or syrup
- 1 junket tablet
- 1/8 teaspoon of salt
- 1 few grains of nutmeg or cinnamon
Warm the milk to about the temperature of the body, crush the tablet, and add it with the other ingredients to the milk. Pour into one large or several smaller dishes and place in a warm (not hot) place to harden. Cool before serving.
Recipe from 1937
Caramel Junket
- 2 cups milk
- Few grains salt
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1/3 cup boiling water
- Whipped cream, sweetened and flavored
- 1 junket tablet
- Chopped nut meats
Heat milk until lukewarm. Caramelize sugar, add boiling water, and cook until syrup is reduced to one-third cup. Cool, and add milk slowly to syrup. Reduce junket tablet to powder, using a small mallet, add to mixture, with salt and vanilla. Turn into a glass dish, let stand in warm place until set, then chill. Cover with whipped cream and sprinkle with chopped nuts.
How to Make Cottage Cheese
Cottage Cheese I
Heat one quart sour milk to 100° F., and turn into a strainer lined with cheese-cloth.
Pour over one quart hot water, and as soon as water has drained through, pour over another quart; then repeat.
Gather cheese-cloth around curd to form a bag and let hang until curd is free from whey.
Moisten with melted butter and heavy cream, and add salt to taste. Shape into small balls.
Cottage Cheese II
Heat one quart sweet milk to 100° F., and add one junket tablet reduced to a powder.
Let stand in warm place until set.
Beat with a fork to break curd, turn into a bag made of cheese-cloth, and let hang until whey has drained from curd; then proceed as with Cottage Cheese I.
Recipes from 1800's
