Recipe: Junket

By Grant Allen

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Rennet is used to make silky-smooth Junket. Photo / Janna Dixon
Rennet is used to make silky-smooth Junket. Photo / Janna Dixon

This recipe comes from a recipe book published by the New Zealand Co-operative Dairy Co Ltd. Rennet is an animal product used in cheese production, a vegetarian version is available.

Serves 6

1 cup skim milk powder
1 pint fresh milk
4 tbs castor sugar
1 tsp vanilla essence
1 tsp rennet

1 Beat the milk powder into the milk, add sugar and beat again. Heat this till only luke warm.

2 Add rennet and vanilla.

3 Pour into individual dishes (or one large one).

4 Leave to set and then chill.

Lovely with berries when in season or poached peaches.

- Herald on Sunday

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