568 ml (1 pint) pasteurised milk
1 level tbsp (15 ml) caster sugar (superfine granulated)
1 tsp (5 ml) liquid rennet
grated nutmeg
1 level tbsp (15 ml) caster sugar (superfine granulated)
1 tsp (5 ml) liquid rennet
grated nutmeg
method
1. Gently heat the milk until just warm to the finger. Remove from the heat and stir in the sugar until dissolved. Add the rennet, stirring gently.
2. Pour into a shallow dish and leave for 1 -1 1/2 hours in a warm place, undisturbed, until set.
3. Chill in the refrigerator and sprinkle the top with a little grated nutmeg to serve.
Note: It is important to use only ordinary pasteurised milk for junket making.
In order not to kill the rennet enzyme, care must be taken not to overheat the milk, nor to cool the junket too rapidly.
Junket should not be disturbed until it is served as once it is cut the whey runs out and separates from the curds.
Rennet is sold as a liquid or in a tablet without added colouring.
There are also commercial preparations of rennet in tablet and liquid form, which are coloured and flavoured. Use according to the directions on the packet. Ensure that the rennet is not old as it loses its setting properties with age.
2. Pour into a shallow dish and leave for 1 -1 1/2 hours in a warm place, undisturbed, until set.
3. Chill in the refrigerator and sprinkle the top with a little grated nutmeg to serve.
Note: It is important to use only ordinary pasteurised milk for junket making.
In order not to kill the rennet enzyme, care must be taken not to overheat the milk, nor to cool the junket too rapidly.
Junket should not be disturbed until it is served as once it is cut the whey runs out and separates from the curds.
Rennet is sold as a liquid or in a tablet without added colouring.
There are also commercial preparations of rennet in tablet and liquid form, which are coloured and flavoured. Use according to the directions on the packet. Ensure that the rennet is not old as it loses its setting properties with age.
serving amount
serves 4
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