Back in the day, when Sal was still with us on the farm, we used to put up over 8 gallons of milk a day. That’s a lot of milk. And in wading through all that delicious goodness, we got pretty good at finding creative ways to use it up. Lots of went to homemade cheese, sour cream, and butter. But some of it… some of it went to junket.
Junket? JUNKET? What on God’s green earth is junket?
I’m so glad you asked.
Junket is cheese… in a way. But it’s totally not cheese. Junket is flan in a way… but totally not flan. And junket is custard-esque… but not at all. Junket is in a category all it’s own.
You see, junket is a traditional food who’s value has long been forgotten to all but some. And I’m ever thankful for people like David Asher – traditional cheese enthusiast – for reviving them. We need more David Asher’s in the world, who keep us from forgetting what was so delicious and beautiful about the traditional ways things used to be done. In his book, The Art of Natural Cheesemaking, David says this about junket:
I think it’s about time for junket to make a come back, for it’s a delicious dessert, with a fantastic texture. Junket can be flavored with a variety of milk spices, such as cinnamon, nutmeg, and cardamom, or allspice, ginger, and mace. It can be made with any type of milk, be it cow, goat or sheep. And it can be spike with cream or spirits to make a more celebratory dessert. – David Asher
We originally made junket so that Willy could enjoy a dessert with us… as he’d just been weaned. Junket is a delicious transition food for the littles, as it is thriving with bacterial goodness. Don’t bawk at me. We all need, and thrive, on beneficial bacteria. Embrace the bacteria. Don’t fear it.
And embrace the junket. Because it’s delicious.
Fun side note: In his book, David shares that junket actually used be served to the sick at hospitals. In fact, hospitals would have their own dairy on premises so that they could make LOTS of junket for their patients. It nourished them. And now, as he notes, we feed our patients blue Jell-o instead. How is this possible? What’s nourishing about Jell-o?
Nothing. That was rhetorical question.
Amyway. Onward to junket.
Junket Pudding
Adapted from The Art of Natural Cheesemaking
If you are making junket with raw milk, follow the recipe as written. If your only option is pasteurized milk, you’ll need to include an extra culturing step, as pasteurized milk does not contain populations of good bacteria that help acidify the milk, which is necessary for ensuring a good rennet set, as well as for keeping the growth of unwanted microorganisms in check. If you only have pasteurized, homogenized milk, I suggest seeking out better milk. – David Asher
You will need:
-
- 1 quart of raw, organic milk (pasteurized will work, but homogenized will not)
- 1 tablespoon active kefir or whey (optional if using raw milk but necessary if using pasteurized, non-homogenized milk)
- 1/2 cup maple syrup or honey (or to taste)
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cardamom
- 2 drops liquid rennet or 1/16th of a rennet tablet
1. Warm your milk up gently on the stove in a small saucepan until it reaches 90 degrees.
2. If using kefir or whey to culture your milk, add it into the milk, cover the pot, and allow it to incubate for 1 hour. This will allow the good bacteria time to grow and flourish! It’s like microbial science right on your stovetop. I can’t be the only one who thinks this is insanely cool…
3. After incubating the milk, mix in the maple syrup, salt, and spices. Stir to combine.
4. Dissolve the rennet in 1/4 cup of filtered water and add this to the milk. Gently stir to combine.
5. Pour the junket into cups or serving dishes of your choice. I used coffee mugs. Because they’re pretty, yo. And that’s important. individual serving dishes work best.
6. Let the junket set for 1-2 hours, or until firm. Junket can be kept in the refrigerator until you’re ready to serve, but I enjoy it best at room temperature and right away!
Junket is a fantastic way to feed your family beneficial bacteria that will build their gut flora. Gut flora is the backbone of our health. Feed it.
Feed it junket. Because junket is delicious.
Ask me. I’ve eaten a lot of it. As have my children. They think it’s one of greatest treats in the world.
Winning.
And Amen.
- 1 quart of raw, organic milk (pasteurized will work, but homogenized will not)
- 1 tablespoon active kefir or whey (optional if using raw milk but necessary if using pasteurized, non-homogenized milk)
- ½ cup maple syrup or honey (or to taste)
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon cardamom
- 2 drops liquid rennet or 1/16th of a rennet tablet
- Warm your milk up gently on the stove in a small saucepan until it reaches 90 degrees.
- If using kefir or whey to culture your milk, add it into the milk, cover the pot, and allow it to incubate for 1 hour. This will allow the good bacteria time to grow and flourish! It’s like microbial science right on your stovetop.
- After incubating the milk, mix in the maple syrup, salt, and spices. Stir to combine.
- Dissolve the rennet in ¼ cup of filtered water and add this to the milk. Gently stir to combine.
- Pour the junket into cups or serving dishes of your choice. I used coffee mugs.
- Let the junket set for 1-2 hours, or until firm. Junket can be kept in the refrigerator until you’re ready to serve, but I enjoy it best at room temperature and right away!
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When you are culturing the kefir do you keep the temp at 90 degrees or do you just cover with lid and turn off the stove and just let it sit for 1-2 hours?
I wondered the very same thing…
Cover, turn off the stove, and let it sit!
Looking forward to trying this! One question though, should it remain at 90 degrees the whole time, or is it supposed to cool at some point (like before adding the kefir, or while allowing the rennet to set, etc)?
I am going to make this right now! But with goat milk, because I don’t have a cow, and that’s sad. But I will survive, long as I know how to love I know I’ll stay alive. I’ve got all my life to live and all my love to give and I’ll survive, I will survive.
The active kefir is that just the kefir liquid ur the grains?
Just the kefir liquid!
Hey ,quick question… Want to be sure I understand correctly. I would be using raw milk from my goats. Do I still incubate for 1 hour, or do I just warm the milk and then skip right to adding the maple syrup? Does it turn out better if the whey or kefir is added to even raw milk, or is it just as good without? I am excited to try this! I loved your jello comment! Couldn’t agree more. I have always thought it strange myself, it has no healing value whatsoever!
Incubate for 1 hour!
This sounds amazing!
I’m definitely trying this! I have everything on hand except rennet. ????????
I love you woman. This is awesome. I’m in the south hemisphere and winter has decided to come two months early. I’m eating oatmeal like a crazy person, and now I have yet another amazing option for my frozen guts. Thanks for being such an inspiration.
I love reading your site, but have never commented before. This one brought back some funny memories: my mom was an Aussie, and when her parents came to Canada to visit (always for the month of December, so they could play in the snow) Pop brought junket. But the junket I remember him bringing was in little pills, which he dissolved in something, making a little pudding thing that did NOT taste good. I am SO curious now to try the real stuff! I had no idea it was imitating something real!
Anyway , thanks for the memory, and thanks for having such a fun blog!
I can’t wait to try this! Thank you!!!
I suppose that Jell-O has gelatin… but seriously, who are we kidding? Junket is so much better!!!!
You just made me order rennet :0)
My first step is to get a goat, then making this is next. Okay well there is probably a lot of other steps (build goat shed, milk the goat, etc) but making this is definitely on the list!
Ditto!
Hi Shaye…..Junket sounds divine! I believe I remember my mother’s mother, my Grandma, making junket for me, when we would visit, and she would pile on the blueberries or strawberries!! Yummm!!! The name brought back memories of her, and her fantastic cooking! She was from the Old Country….Switzerland, and knew a thing or two about cooking!! Boy howdy did she ever!!Do you suppose I could add cocoa to the Junket, to make it ch-ch-ch-ch-chocolate???? Can you tell I l-l-l-l-love chocolate??? LOL!! Thanks for the great recipe, and thanks for all your inspiration!! I can’t WAIT for your book to arrive in my mailbox!! (((HUGS)))
I would love to try this recipe, I actually have everything on hand except the rennet. Is there a substitute I can use?
Not really… just order from Amazon Prime and you’ll be making junket in no time!
If I am using liquid rennet do I still need to dissolve it in filtered water or can I just add it to the pot after an hour?
Dilute it in water – it helps for the milk to set evenly.
I am so happy to have found your particular recipe for junket pudding! I now have the Fromase 50 Rennet tablets from Wilderness Family Naturals but how in the world do I go about breaking a tablet into sixteenths. How accurate do I need to be??
Thanks for your help!
Seems like my question has disappeared after moderating or I did something wrong maybe? Anyway, still wondering how you divide tablet into sixteenths please before I attempt the recipe. Is a rough estimate good enough? Thank-you! Elsha.
I tried to make this today. Unfortunately it never set. It stayed looking like cups full of milk. Do you have any idea what I did wrong?
Can I just start with a fresh batch of kefir, rather than milk + kefir. Or will the recipe curdle?
This sounds so amazing. I probable won’t ever get to make it though as unpasteurized milk is illegal in Canada.
Question (on a really old post that you might not even see my comment on)!
Made this today, and it was pretty loose after about 2.5 hours–sort of like a pudding that didn’t quite set right. Would the solution be to use more rennet next time, or let it sit longer?
I was excited when I found your junket recipe. My MIL told me years ago that, even as a baby my husband didn’t like jello and spit it out every time she tried to give it to him. He did love junket and I used to make it for him, until it wasn’t in the stores anymore. Now I can make it for him again (healthier than ice cream). Can I use Greek yogurt in place of the kefir. Would I have to add more liquid? Thanks. LisaD
Hi Shaye,
Just wanted you to know that I make myself a bowl of this junket everyday! I found your recipe about three months ago and since then I have been hooked. I love it at room temp and freshly made so the ingredients are now a staple sitting next to the stove. Yep.. everyday! I am so very grateful for your recipes and blog.
I made this and we loved it! But it did have a weird watery layer under the bottom of the custard. Is that normal?
My mom would always make me this when I was sick. LOVE IT!!
I’m wondering if it is 90 degrees f or c? I’m making it all the way in Australia and realise David Asher is from Canada, but wasn’t sure if your recipe was in f or c 🙂