Junket Recipe ingredients

To prepare this Junket Recipe, first 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.