[Sca-cooks] Junket

[Robin Carroll-Mann]

Phil Troy / G. Tacitus Adamantius wrote:

> I'd try making a batch, maybe according to a modern recipe (you can 
> even buy commercial junket tablets, which supply a weaker form of 
> rennet than that used for cheeses), just to become familiar with the 
> process before you decide what to do in the end. Me, I'd just make it 
> at the event, in the morning, and serve it in the evening.

Not that it's relevant in this case, but I have successfully made soft 
cheese using junket tablets.  One tablet per gallon of milk will produce 
a cheese as firm as Neufchatel or chevre, depending on how long it's 
drained.

-- 
Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
Robin Carroll-Mann *** rcmann4 at earthlink.net