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Published 2014
Dorothy Hartley (1954) has the following to say, starting with a very precise admonition:
Junkets are made best in the peat country in the west of England.
In modern making, the milk is heated blood-warm and set with rennet. Rum is a usual flavouring, and clotted cream a usual accompaniment; often a powdering of nutmeg or cinnamon, covers the top.
The older junkets were usually made with the milk warm from the cow, and apparently curds and whey were sometimes listed as ‘junkets’ in old cookery books.