Junket ?

korbo, Jul 9, 5:53am
Made some of that old fashioned pudding - Junket.
It has not set, I only had light blue milk. do you think that is the problem?
Haven't made it for 20 years or more.
Followed the instructions on the packet. Which has best before Dec 2015
ffloss, Jul 9, 6:31am
Yuuuuuukkkkk. Remember having that at boarding school many years ago.
good .luck
korbo, Jul 9, 6:44am
I really liked it. just don't know why it didnt set.Boarding school puddings were always stodgy and horrid. well some were ok
cgvl, Jul 9, 6:46am
korbo, I have never made Junket but I do know that some deserts/foods do not set when using a low fat milk. Is it possible to use a little bit more rennet to help it set? Sorry not much help.
teddy147, Jul 9, 7:08am
oh YUCK I was telling mr 15 about this horrid dessert a few days ago, my mother used to make for us when we were little.
hound31, Jul 9, 7:15am
Blerk! In fact double blerk! Belongs in the bin lol
mouse265, Jul 9, 7:22am
it could be but did you warm the milk first as we used to get the milk straight from the cow mix the rennit into it at the shed then take it home all ready set
dalkemade, Jul 9, 7:28am
x1
I always use light blue milk for my junket and have it quite often. The main trick is to get the warmth of it correct, warm but not too warm. If it doesn't set put it in the microwave on high for 10 to 15 secs and that should do the trick
korbo, Jul 9, 8:37am
I put it in the m/wave and made custard. Just as nice.
I have to admit, it said to heat till 110c and I used a meat thermonter, maybe it was too hot, or not warm enough. anyway will buy some fat milk and give it another go.
Just another thought, if us in the 50's - 60's. were given a lot of milky desserts, why have so many of us got arthritis. ?
uli, Jul 9, 9:06am
If it doesn't set then just put it into a very fine sieve or a (fresh and un-used) nappy, let the whey drip out and it will come out like a fresh cheese.

Add some sweet stuff like fruit etc - or some chives, salt and spring onions (my choice!) and spread it on bread or eat with fresh small potatoes and a salad.

Won't comment on the arthritis I think .
fifie, Jul 9, 9:56am
diet.
Welcome back uli.
thewomble1, Jul 9, 1:26pm
Far too hot. 110°C is way past boiling point. or was it 110°F. a big difference.
One recipe says 150°F, another said 90°F and yet another said 100°F. Heat the milk till it is around body heat. Good luck.
korbo, Jul 10, 1:05am
so. how do you know how hot/warm body heat is. do you just put your finger in and test it that way.
Rang the company and had a chat. the different types of Milk shouldnt make
any difference. The lady said, maybe it hadnt been stored properly in the sup.mkt. Try again and if it doesnt set 2nd time, they wil send a replace bottle.
buzzy110, Jul 10, 3:15am
Is junket something you make with rennet and have to be careful to only heat the milk to 37dC? If so then you problem is more than likely the use of low fat, homogenised milk. Rennet doesn't coagulate homogenised milk as well as it does full cream silver top milk or raw milk.
elsielaurie1, Jul 10, 3:27am
Mum used to test the warmth of the milk (whole cow's milk) by dipping her finger in it! Her junket never failed. Plus to serve, she used to used a saucer. holding the saucer between finger and thumb, slide it into the mix, gently lift out, slide into serving dish. You have a lovely 'whole' section of junket. Yummy!
dalkemade, Jul 10, 4:35am
Its not the low fat I use that all the time successfully. Yes dipping a finger in is a good way to tell about the temperature
fifie, Jul 10, 5:02am
Making junket with low or full cream milk shouldnt make a difference.It is like yeast in bread needs only blood heat liquid to get it to work. heat liquid to body heat only is a good guide dosent take much.
buzzy110, Jul 10, 5:17am
What fifi said. Diet. Not sure what milk has to do with arthritis. Some people have made a connection between the calcium in milk and osteoporosis. Perhaps that is what you meant.
uli, Jul 11, 5:46am
1. Body heat is 37 degrees C.

2.To check the temperature of milk buy a milk thermometer. They retail for $4.50 on TM.

3. Your finger will introduce all sorts of bacteria and the milk end product you are trying to create will spoil very fast.

4. Rennet needs to be kept in the fridge.

Good luck!
thewomble1, Jul 11, 8:57am
There are products available that could be used to wash your hands before testing the milk that kill 99.99% of the germs etc.
anne1955, Sep 27, 5:32am
We use to get tablets that made junket rather than the bottle rennet one gets now. It was imported from England and had a mix of flavours 12 in a container and 2 of each flavour Loved it. Have seen them again in a supermarket with a great selection of imported food lines but now don't know where. :( I'm not of English background but Birds custard powder is rally yummy not cheap though.

There was a lot of milk puddings and other things made when I was a child and didn't like lol like Spanish Cream but I have tried a few of these now as an adult (at least age wise) and love them. But rice pudding, sago and likes still a no go here lol But heck I hated vegies as well and love them now.
rainrain1, Sep 30, 3:55pm
That's the story, Mum would do that too. still alive we are and all.