Junket recipes
The type of milk and the temperature are very important in the making of junket. The milk must not be sterilized nor must it be UHT milk, and it must be at the correct temperature; if it is too hot or too cold, it will not set.
The junket should be left to set in a warm room; it should not be put in a refrigerator.
The junket should be left to set in a warm room; it should not be put in a refrigerator.
