Junket Recipe

Instructions

1. A similar thickening of milk takes place when it is acted upon by rennin; this thickening may be hastened by warming the milk slightly.
2. 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.
3. These are junket or junket custards.
4. Rennin is a ferment secreted in the glands of the stomach, and, for use in cooking, is prepared from the stomach of the calf.
5. It may be obtained in liquid or tablet form; the latter is the most convenient for use.