600 ml milk
1 teaspoonful sugar
1 teaspoonful essence of rennet (Vegetarian rennet is called VegeRen)
Warm the milk to blood heat (32ºC) with the sugar.
Add essence of rennet, and stir. Pour into a glass dish.
Leave to set in a warm place, then store in a cool place.
Sprinkle with nutmeg before serving.
3 responses to “Junket”
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