Junket Recipe

Instructions

A similar thickening of milk takes place when it is acted upon by rennin; this thickening may be hastened by warming the milk slightly.
When thus prepared, the sour taste is not present, and by the addition of appropriate flavors and a little sugar, milk may be presented in a variety of tasty and attractive dishes.
These are junket or junket custards.
Rennin is a ferment secreted in the glands of the stomach, and, for use in cooking, is prepared from the stomach of the calf.
It may be obtained in liquid or tablet form; the latter is the most convenient for use.