Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

This sweet, silky milk dessert is made by curdling milk with rennet and allowing the curds and whey to set. Sometimes the curds may be broken up and drained before serving. The milk is often sweetened and flavoured and, when set, is served cold. Today, junket is usually made using a commercially produced packet mix or junket tablets.


To make junket, warm 550 ml (19 fl oz) full-cream milk to hand hot, then add 2 junket tablets and 2 teaspoons