Science of Foods, Oregon State University

Junket

The preparation of junket (rennin custard) was once a common household use of rennin. This type of "pudding" was sometimes fed to those with ulcers. It was thought the mild dessert would "help with the 'acid' of the stomach". Medical understanding of ulcers has changed considerably over the years.

RENNET CUSTARD (JUNKET) PREPARATION

Junket is a milk custard dessert that is formed by adding Rennet tablets to milk with a small amount of sugar. Rennet is the only thickening agent used in this process. The preparation technique for our lab is as follows:

Ingredients	Optional ingredients:
5 cups fresh 2% milk	2 teaspoons brandy- for taste
2 teaspoons sugar	nutmeg and or cinnamon
3 Rennet tablets

Preparation:

Dissolve Rennet tablets in 1/4 cup water. Heat milk to 40-42C. Add sugar, Rennet solution, and brandy (if desired) to warm milk and stir well. Let stand at room temperature for 1-1.5 hours or until coagulated. Serve warm or chill before serving. Sprinkle with nutmeg and/or cinnamon to taste.

Updated and copyrighted ZoeAnn Holmes 2000. Science of Foods, Nutrition and Food Management, Oregon State University, Corvallis, OR. OSU Disclaimer