I saw this recipe on the Elliot Homestead and had to try it, I love old recipes, cultured foods and using excess goats milk up.
First I’m not exactly sure what this stuff is? However, what it tastes like is heaven. Husband ate it and loved it just like the bone marrow custard I made that one time. “What are those bones from?”, eat your custard Husband.
Apparently you can buy junket tabs online but there are some questionable ingredients in them so I just recommend buying rennet and making it from scratch. We already had rennet in our cheese making kit from Mad Millie so I used that. Below is my slightly tweaked junket recipe adapted from the post from Elliot Homestead. Tweaked because of my cursed cinnamon allergy and lack of a couple other ingredients.
- 1 quart of raw, organic milk
- 1 tablespoon active kefir (find grains here)
- 1/3 cup raw sugar
- 1/4 teaspoon salt
- 1 vanilla bean
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon co-co powder
- 2 drops liquid rennet or 1/16th of a rennet tablet
- 1/4 cup of non-chlorinated water
You will need a good thermometer for this. Warm your milk to 90 degrees and add your Kifer, whisk it in and allow it to sit for an hour. We were stretching the new fence so it might have set for 2-3 hours, oopsie.
When I came in to start the next step the mix had lowered to 80 degrees so I went ahead and gently warmed it to 90 again. I say gently because I didn’t want to kill that culture I just incubated. Add the sugar, salt and spices and whisk together. To add vanilla split the bean down the side and scrape the seeds into the pot. You can reuse the pod to make coop cleaner or even your own homemade vanilla extract. Next dissolve your rennet tab piece in 1/4 cup of water and add to the pot. I honestly just hucked a piece of my rennet tab off hoping for the best and it worked out.
Pour the mixture into single serving dishes like these turquoise ramekins and let them sit for 2-3 hours. I put them in the oven with the light on, I have found that a off oven with the light on stays about 90 degrees. I also left them for about 4 hours, oopsie. When I took them out there was some whey separated and sitting on the top, I just poured that off. You could save that for other recipes.
I was able to get 6 servings out of this recipe.
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