 | This article needs additional citations for verification .(December 2014) |
 A jasmine tea junket | |
| Type | Pudding |
|---|---|
| Main ingredients | Sweetened milk, rennet, sugar, vanilla |
Junket is a milk-based dessert with a jelly texture, made with sweetened milk and rennet, the digestive enzyme that curdles milk. [1] It is usually set in a mould and served cold.
Some similar desserts are Blancmange, Bavarian cream, panna cotta , Tavuk göğsü , almond tofu, haupia and tembleque .
To make junket, milk (usually with sugar and vanilla added) is heated to approximately 100°F and the rennet, which has been dissolved in water, is mixed in to cause the milk to set. The dessert is chilled prior to serving. Junket is often served with a sprinkling of grated nutmeg on top.
Junket evolved from an older French dish, jonquet, a dish of renneted cream in which the whey is drained from curdled cream, and the remaining curds are sweetened with sugar. [1]
In medieval England, junket was a food of the nobility made with cream and flavoured with rosewater, spices, and sugar. It started to fall from favour during the Tudor era, being replaced by syllabubs on fashionable banqueting tables, and by the 18th century, had become an everyday food sold in the streets.
For most of the 20th century in the Eastern United States, junket made with milk instead of cream was a preferred food for ill children, mostly due to its sweetness and ease of digestion.[ citation needed ]
Dorothy Hartley, in her Food in England, has a section on rennet followed by a section on "Junkets, Curds and Whey or Creams". She cites rum as the most common flavouring, and clotted cream as the usual accompaniment. She notes that the practice of heating the milk is a new one; originally, junket was made with milk as it was obtained from the cow, already at body temperature. [2]
The word's etymology is uncertain. It may be related to the Norman jonquette (a kind of cream made with boiled milk, egg yolks, sugar, and caramel), or to the Italian giuncata or directly to the medieval Latin juncata. The first recorded use as a food is in The boke of nurture, folowyng Englondis gise. [3]
The word may also derive from the French jonches, a name for freshly made milk cheese drained in a rush basket, [4] which itself derives from jonquet, the name for such a basket. [1]
A posset was originally a popular British hot drink made of milk curdled with wine or ale, often spiced, which was often used as a remedy.
Cottage cheese is a curdled milk product with a mild flavour and a creamy, heterogeneous, soupy texture, made from skimmed milk. An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly responsible for the taste of the product. Cottage cheese is not aged.
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour will also naturally produce curds, and sour milk cheeses are produced this way.
Mizithra or myzithra is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. It is sold both as a fresh cheese, similar to Italian ricotta, and as a salt-dried grating cheese, similar to Italian ricotta salata. The ratio of milk to whey usually is 7 to 3.
Paneer, also known as panir, is a fresh acid-set cheese common in the cuisine of the Indian subcontinent made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice.
Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu; undesirable in the production of a sauce, cheese fondue or a custard.
Acid-set or sour milk cheese is cheese that has been curdled (coagulated) by natural souring, often from lactic acid bacteria, or by the addition of acid. This type of cheese is technologically simple to produce.
Skyr is a traditional Icelandic cultured dairy product. It has the consistency of strained yogurt, but a milder flavor. Skyr can be classified as a fresh sour milk cheese, similar to curd cheese consumed like a yogurt in the Baltic states, the Low Countries and Germany. It has been a part of Icelandic cuisine for centuries.
Ostkaka, ost meaning "cheese" and kaka meaning "cake" in Swedish, also known as Swedish cheesecake or Swedish curd cake, is a Swedish dessert that has its roots in two different parts of Sweden, Hälsingland and Småland, though there are some differences between ostkaka from Hälsingland resembling halloumi in texture, and the soft-grained ostkaka from Småland.
Crowdie is a type of soft, fresh cheese made from cows' milk, traditionally from Scotland.
Quesillo refers to different Latin American, Spanish, and Filipino foods or dishes depending on the country:
Requeijão is a milk-derived product, produced in Portugal and Brazil. It is a loose, ricotta-like cheese used to make cheese spreads. It can be a good substitute to mild, unsalty ricotta. This variety is sometimes sold in the markets wrapped in fresh corn husks. In El Salvador, cheeses such as requesón can sometimes be transported wrapped in banana leaves instead.
Junket is a company that makes rennet tablets and prepackaged powdered dessert mixes and ingredients for making various curdled, milk-based foods, such as junket and ice cream. It was founded in 1874 by Christian Hansen in Hansen's Laboratorium in Denmark to make rennet extract for the cheesemaking industry. In 1878, Hansen opened up operations in the United States. Herkimer County, New York, was chosen for the headquarters, since it was the center of the US cheese industry at that time.
Cheese is a dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk. The name of the cheese derives from the Italian word for goat, capra. With modern methods of production, the cheese is made from cow's milk as well or a combination of both cow's and goat's milks. The two major styles of caprino are fresco ("fresh") and stagionato ("aged").
Chongos zamoranos is a Mexican dessert made of curdled milk. It is typically prepared with rennet tablets, milk, sugar and cinnamon. The result is a dish of soft cheese-like consistency on a sweet brown milky syrup. Its origin is attributed to colonial-era convents in the city of Zamora, Michoacán.
The pallone di Gravina is a firm, semi-hard, cow's milk cheese from the regions of Basilicata and Apulia, in south-east Italy. It is made in the pasta filata style weighing between 1.5 and 2.5 kg, in a pear-like shape, ball or balloon (pallone), and was traditionally produced in the area of the city of Gravina, in the Murgia area of the province of Bari. Today, however, production is centred on the province of Matera.
Chhena or chhana is a kind of cheese originating from the Indian subcontinent that is made from water buffalo or cow milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining the whey through filtration.
Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added.
