has anyone heard of Junket? and can you still get it....?

Question

my mam used to make it when we were kids and i've never seen it, i'm sure she used to bye junket tablets that had to be dissolved?

Answer 1

Its still around, you can buy it lots of places...some links below:

Answer 2

Junket is the brand name of a product used to make a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme which curdles milk. To make it, the milk mixture (usually with sugar and vanilla) is heated to approximately body temperature and the Junket tablet, which has been dissolved in a tablespoon of cold water, is mixed in to cause curdling. Warmer or cooler temperatures will inactivate the rennet. The junket is then allowed to set in a warm place for approximately 10 to 15 minutes, until it forms a loose pudding, before being chilled in the refrigerator prior to serving. Junket is often served with a sprinkling of grated nutmeg on top.

Junket tablets are a common source of rennet for home cheese makers.

Although "Junket" is a brand name, it is also the common noun in English for this type of dessert. The Middle English word was "jonket," which was a kind of egg custard served on a mat of rushes, or made in a rush mat. The ultimate source of the word is the Latin "juncus" meaning a rush


www.junketdesserts.com

Answer 3

Junket is the brand name of a product used to make a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme which curdles milk. To make it, the milk mixture (usually with sugar and vanilla) is heated to approximately body temperature and the Junket tablet, which has been dissolved in a tablespoon of cold water, is mixed in to cause curdling. Warmer or cooler temperatures will inactivate the rennet. The junket is then allowed to set in a warm place for approximately 10 to 15 minutes, until it forms a loose pudding, before being chilled in the refrigerator prior to serving. Junket is often served with a sprinkling of grated nutmeg on top.
Junket tablets are a common source of rennet for home cheese makers.
Although "Junket" is a brand name, it is also the common noun in English for this type of dessert. The Middle English word was "jonket," which was a kind of egg custard served on a mat of rushes, or made in a rush mat.
Rennet can also be obtained in liquid form. They used to sell it at TESCO.

Answer 4

Junket was often given to ill people as it is very easy to digest, all though you can get the junket tables still they are made of an artificial product now, but use to be made rennet with got from a calves stomach after it has been killed, few drops of rennet in a pint of milk warmed to blood temperate, with sugar then sprinkle with nutmeg on top leave to set, Rennet is also used in the manufacturing of cheese.

Answer 5

You mean Junket pudding - I don't know about the tablets but I have a recipe
570ml (1 pint) Full Cream Milk
2 tsp Brandy or Rum (optional)
1 tbsp Sugar
1 tsp Rennet
Cinnamon, to taste
Grated Nutmeg, to taste

Place the milk in saucepan with sugar and warm gently to blood heat.
Stir to dissolve sugar.
Remove pan from heat, add the brandy or rum (If used).
Pour into a serving dish.
Stir in rennet and set aside to set at room temperature for 2 hours.
When set add on cinnamon and nutmeg then chill in fridge.
Serve with sugar to taste and sweetened whipped cream.

Hope it tastes like mom used to make.

Answer 6

i remember an enid blyton story called 'junket through the window' about a child who hated junket and used to throw it out the window

Answer 7

I've seen the tablets. Not sure what it's used for.

Answer 8

You can buy it in the store. It's in the pudding isle. I bought some not long ago to try making cheese

Answer 9

My mother used to use them to make ice cream. I think you can still find them in stores around where they sell ice cream making stuff.

Answer 10

my mum used to talk about this but i think she used a liquid mixed with warm milk