You might be familiar with Junket tablets. This is the same Junket rennet in liquid from
This is 120 ml of liquid Junket.
What is Junket?
Junket is used to coagulate milk using enzymes. In other words, it turns milk in liquid form into curd for dessert, ice cream of cheesemaking.
Junket is often known as a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme which curdles milk. It might best be described as a custard or a very soft, sweetened cheese.
SIZE: 120 Ml
INGREDIENTS: Brine, Preservative (211), Rennet Enzymes. A purified and standardised solution of milk clotting enzymes extracted from the fourth stomach of young milk fed calves. Supplied as a liquid saline solution containing a minimum of 92 % chymosin as active component.
YIELD: Rate of 1 teaspoon (5 ml) for pudding. Rate of 7 mls per 10 Litres of milk for cheesemaking.
STRENGTH: Strengh - 65 IMCU.ml
EXPIRY: They will last at least 1 to 2 years if stored properly.
This an easy way to have rennet on hand, junket doesn't need to be dissolved in water ahead of time. It can be added directly to the milk as is.
HOW TO MAKE JUNKET:
Warm 600 mls of milk to approx. 43C (110F). Stir in 1 teaspoon of RENCO Junket then pour into individual serving dishes.
Stand for 10 minutes then store in the fridge until required to serve.
Sugar and cream and other flavoring agents, ex. ground ginger, coffee, chocolate, brandy, liqueurs, raspberry jam etc. may first be added to the milk for a different junket pudding treat.