Junket is a traditional British dessert that has been enjoyed for generations, known for its soft, custard-like texture and mildly sweet, creamy taste. The key ingredient that sets junket apart from other dairy desserts is rennet a natural enzyme used to coagulate milk. In the UK, sourcing rennet for making junket at home is not as common today as it once was, but the interest in reviving classic recipes has brought rennet back into the spotlight. Whether you’re looking to create nostalgic treats or experiment with old-fashioned desserts, understanding rennet and its role in junket is essential.
What Is Rennet?
Rennet is a complex set of enzymes, primarily chymosin, that curdles milk by separating it into solid curds and liquid whey. Traditionally, rennet is derived from the stomach lining of young ruminant animals like calves. However, there are also microbial and plant-based rennets available today, making it suitable for vegetarians and those with dietary restrictions.
For centuries, rennet has been used in cheese making and dairy-based desserts, including the beloved junket. Its ability to transform milk into a custardy delicacy without needing starch or gelatin gives junket its unique texture and gentle flavor. In the UK, junket once held a cherished place at the dinner table, especially in the South West of England, and was often flavored with nutmeg, rosewater, or vanilla.
Types of Rennet Available in the UK
Animal Rennet
Animal rennet is the traditional choice for making junket and cheese. It’s known for its strong coagulating power and is typically sold in liquid or tablet form. While it is less widely available in high-street stores nowadays, specialty culinary shops and online suppliers in the UK still stock it for home cooks and artisan cheesemakers.
Vegetarian Rennet
Vegetarian rennet is derived from microbial sources or certain plants like thistle or fig. It’s a great option for people who want to avoid animal products. Although there are slight differences in flavor and coagulation time, vegetarian rennet works well for making junket and is easy to find in most health food stores or online platforms in the UK.
Junket Rennet Tablets
Some suppliers still sell specifically labeled ‘junket tablets,’ which are pre-measured rennet tablets designed for making traditional junket desserts. These are convenient and help ensure consistency. They often include additional ingredients like salt and calcium phosphate to help with milk setting.
Where to Buy Rennet in the UK
Although rennet is not as commonly found in mainstream supermarkets as it once was, there are still several ways to source it:
- Online retailers: Sites that specialise in home cheesemaking or baking often carry a selection of rennets, including options suitable for junket.
- Health food stores: Many health-conscious and organic-focused shops stock vegetarian rennet for people making cheese or custards at home.
- Farm shops and dairies: Some artisanal dairies and farm shops sell rennet or may point you to local producers who do.
How to Use Rennet for Making Junket
Making junket at home with rennet is a simple process that requires only a few ingredients and basic kitchen tools. The recipe highlights the delicate balance between temperature, time, and gentle stirring to get the perfect set. Below is a standard method that works well with UK-sourced whole milk and any type of rennet you prefer.
Ingredients
- 500 ml whole milk (preferably unhomogenized)
- 1 tablet or 1/4 tsp liquid rennet (or follow specific brand instructions)
- 2 tbsp sugar
- 1/2 tsp vanilla extract or a pinch of nutmeg (optional)
Instructions
- Warm the milk gently in a saucepan to around 37-40°C (body temperature). Do not let it boil.
- Stir in the sugar and optional flavoring until dissolved.
- Dissolve the rennet tablet in a small amount of cool water or measure your liquid rennet.
- Remove the milk from heat and stir in the rennet. Stir gently for just a few seconds to evenly distribute the enzyme.
- Pour into serving dishes and leave undisturbed for 30 to 45 minutes until set.
- Chill in the fridge for at least 2 hours before serving. Sprinkle with nutmeg or top with fresh fruit if desired.
This traditional method highlights how rennet works its magic to turn milk into a silky, delicate pudding. Timing and temperature are key, as overheating or excessive stirring can prevent proper setting.
Why Make Junket Today?
Reviving junket in modern UK kitchens offers a nostalgic return to simpler desserts. It’s an excellent choice for people looking to reduce processed ingredients and artificial thickeners in their diet. Because junket contains minimal ingredients, it is gentle on the stomach and makes a great treat for young children or anyone recovering from illness.
It’s also a perfect way to introduce children to the science of food. Watching milk transform through the action of enzymes is a gentle and educational activity that combines cooking with learning. Junket is easy to customise, too you can experiment with flavors like cinnamon, rosewater, or lemon zest to suit your palate.
Tips for Successful Junket Making
- Use fresh whole milk. Avoid ultra-pasteurized milk as it may not set well.
- Always check your rennet’s expiration date old rennet can lose effectiveness.
- Use non-metallic utensils and containers to avoid interfering with the enzyme’s activity.
- Don’t stir the milk after adding rennet this can prevent proper setting.
Storing Rennet
Rennet should be stored according to manufacturer instructions. Most liquid rennets need refrigeration and can last several months if kept cold. Rennet tablets tend to have a longer shelf life and are more stable at room temperature. Always reseal containers tightly and store in a cool, dry place to maintain potency.
Rennet remains an essential ingredient for making junket in the UK, connecting home cooks to a centuries-old culinary tradition. Whether using animal-based, microbial, or vegetarian rennet, the key to success lies in proper handling, fresh ingredients, and a gentle touch. With a renewed interest in heritage recipes and traditional foods, making junket at home offers both a delicious dessert and a meaningful experience. It’s simple, wholesome, and wonderfully British the kind of dish that never really goes out of style.