[Sca-cooks] jellied milk

[Stefan li Rous]

Simon Hondy asked:
> Isn't jellied milk essentially Junket?  Jelling the milk with  
> Rennet rather
> than gelatin? Just made some the other day on a lark, and said hey  
> milk jello. So as I
> read this.. Hey Junket! Here is an article on Junket existing in  
> the 14th century by Countess
> Elizabeth Beaufort.

I don't think I would class junket as the same as jellied milk. The  
description of junket sounds more like the making of a soft, fresh  
cheese. When you make cheese, you get the milk to curdle and drain  
off the whey. The descriptions so far for jellied milk don't appear  
to coagulate the milk. They add a binder instead and they don't  
separate out the whey.

More info on junket would be nice though. Perhaps I need a junket-msg  
file, but it still simply sounds like a fresh cheese, which I do have  
info on, in this file as well as others:
fresh-cheeses-msg (43K)  3/28/04    Fresh cheeses such as ricotta,  
cream cheese
                                        and cottage cheese. Non-aged  
cheeses.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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