Junket or Rennet Custard

Ingredients

• a quart of milk
• prepared rennet in liquid or tablet form
• sugar to taste

Method

1. 1

   Warm the milk slightly before adding the dissolved rennet.

2. 2

   Chill in the dishes from which it is to be served.

Nutrition per serving

As published

This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 17. The excerpt below is the record exactly as published.

a quart of milk is quite as nourishing as a quart of oysters for which we pay six or eight times as much, we can see that it is desirable to use it more freely than is generally done. Especially during the summer months we do well to substitute milk and cheese for meats. There are average families which do not use over a pint of milk a day ; there are others who find it neces- 42 Milk of Milk MILK. 43 sary to take a gallon, and the meat bill in the latter cases becomes proportionately small. A pint of milk a day is not an excessive allowance for each member of a family, though many households consume much less. To study the composition of milk put a quart of composition fresh milk in a glass jar and leave it twenty-four hours or longer until it is thick and sour. What percentage of the whole is the cream ? Remove the layer of cream on top to another jar, screw on the top, and shake until the fat separates from the watery por- tion of the milk. Collect the butter on a spoon, wash out the milk by pressing and folding with a knife. Weigh or estimate carefully the value of the butter ob- tained. What proportion of the original bulk of milk does it represent ? Persons fond of unsalted butter may thus prepare it for themselves. Why is salt added to butter? The remainder of the milk, now a thick mass of curd, may be pressed out with a spoon or cut with a knife to show the greenish water known as whey. What nutritive substances are there in this ? Turn the thick milk into a two-quart pan and fill with hot water, in twenty minutes drain the water off through a strainer, that no curd need be lost, and pour on more hot water. Do this several times until the curd loses its sour taste and has contracted, but do not allow it to become too hard. If boiling water is used the curd will become unpalatable and indigestible. Junket 44 PRINCIPLES OF COOKERY. Buttons have been made of sour milk treated by heat and pressure, sour Press as much water as possible from the curd and eteeie compare the quantity with the original amount of milk. Remember that this still contains much water. Now combine the curd with butter or thick cream, salt it and shape in small balls or pack in cups. Thus we learn something of the value of milk and have made a sour milk cheese more palatable than when the whole mass of curdled milk is heated on the stove or strained in a cloth. With prepared rennet in liquid or tablet form the curd and whey of sweet milk may be separated. The milk should be warmed slightly before the dissolved rennet is added, then chilled in the dishes from which it is to be served. This is known as junket or rennet custard

Cook this with the app: pantry check, scaling, and the assistant.