Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Glycemic Load
3
Low
Nutrition per serving
Calories78.3 kcal (4%)
Total Fat3.9 g (6%)
Carbs7.3 g (3%)
Sugars7.2 g (8%)
Protein3.8 g (8%)
Sodium44.1 mg (2%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
1. Put milk and sugar into a saucepan and warm to blood heat. The temperature should be no more than 37°C (98°F). (To test this, dip tip of the little finger in milk. It should feel comfortably warm, neither hot nor cold.)
Step 2
To microwave: Put milk and sugar into a bowl or jug and heat for about 2 minutes or to blood heat Stir once during heating and again after heating. To test for correct temperature - see conventional method.
Step 3
2. Gently stir in rennet.
Step 4
3. Pour into a serving dish, sprinkle with nutmeg and leave for 1½-2 hours at room temperature.
Step 5
4. After junket has set, it can be chilled.
Step 6
Sterilised and UHT milk are not suitable for junket making as the junkets will not set satisfactorlly.
Step 7
Junket should not be disturbed until it is served as once cut the whey separates from the curds.
Step 8
Ensure that the rennet is not old as it loses it setting properties with age.
Notes
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