RECIPE for Junket – a dessert often given to invalids or children (clotted cream is a Cornish or Devon speciality cream – thick with a golden crust)


2 pints milk
1 tablespoon caster/superfine sugar
2 teaspoons rennet (or follow instructions on bottle for amount to be used)
1/4 teaspoon powdered cinnamon or nutmeg
1 tablespoon brandy or rum (optional)
clotted cream (optional)


– Warm the milk until it feels neither cold not warm (blood temp)
– Put it into a large serving dish and stir in the rennet and sugar.
– Add the brandy or rum. (if used)
– Stir once or twice and leave in the large bowl or or pour into smaller dishes – leave in a warm room to set.
– When set, cover with clotted cream (if used) and sprinkle with cinnamon or nutmeg.

6 thoughts on “JUNKET

  1. I have used the best Jersey full cream milk, caster sugar, and two teaspoonfuls of Langdales rennet. I have followed the instructions to the letter, but the milk, apart from separating into curds, does not fully set. I assumed that it should set as firmly as crème brulee say, or mousse, or am I wrong?

    • Hi Stephen.
      Junket is very delicate, more so than creme brulee or mousse, both of which I would characterise as having a density that is absent from junket. A junket will split as the spoon cuts into it, releasing more whey as it does so.
      A Junket, when formed, should be simply a set bowl of milk, looking just like that. . .very still milk. The whey should be barely visible at the edge, if at all. If you have a large rim of whey it is possible that the milk was too warm when the recent was introduced which would cause too much shrinkage.
      I hope this has helped
      Regards – Ann

  2. Hi Ann my aunties been making junket for years !! She s always used stone’s rennet!!! You can’t buy it anymore!!
    She’s got another rennet , but tried 3/4 times and cant get it to set !! Shes a farmer’s wife !!!

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