Junket: Curdled Milk Dessert of Yesteryear

Have Some Junket old school marketing

Do you like your milk-based desserts? Then you’ll be delighted with junket! The budding is a bland-looking thing, sometimes called curds and whey. Wahey? No.

What’s Junket?

It’s a milk-based dessert that chefs can make with milk and rennet. The latter is a digestive enzyme. It’s the reason why milk curdles.

So, it’s sweetened and flavoured curds of milk. Appetising, right?

Although it’s a dessert we kind of associate with the past (especially scumbag poor people who were LAZY), the stuff is still around.

What’s the History of Junket?

It’s a dish that hails from France, the dish came about from jonquet—renneted cream that was drained once curdled.

That globule left over was then sweetened with sugar. In medieval times, it became a foodstuff for the nobility.

But during the Tudor era, it wasn’t thought of very favourably.

The Junket brand began life proper in Denmark back in 1874, when Christian D. A. Hansen founded Hansen’s Technical Chemical Laboratory.

He studied digestive enzymes at uni. As Junket Desserts puts it:

“Hansen also began working with rennet, which is produced in the fourth stomach of ruminants such as cows and is used in making cheese; the rennet makes the milk coagulate so that the watery whey can be drained away, leaving the curds that become cheese.”

At first there were a mixture of tablets consumers could buy, but it eventually became a dessert that’s famous for its adaptability.

And the company is now out in America, where it continues on the legend.

How to Make Junket

Apparently, junket wouldn’t survive long-haul transportation, so it’s quite difficult to come by at supermarkets.

This means you’ll have to get it from some old-school restaurant.

Or have a go at the recipe. The helpful bloke above is there to help you out with that. The ingredients you need are:

1 quart of raw milk (pasteurised)

1 tablespoon active kefir or whey

1/2 cup honey

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon cardamom

2 drops liquid rennet or a rennet tablet

And yeah, you cobble that lot together for a proper nice dessert. Like wobbly jelly! Lovely.

Dispense with some gibberish!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.