Junket Making.

Who can remember Junket??

We made junket (custard) using warm milk, caster sugar, and rennet.
Rennet is an enzyme which is found in a calf's stomach.
You can't overheat the milk or you will kill the enzyme.

Once we cut into the junket the whey runs out and separates from the curds.

Some children came back for a second taste BUT most struggled to taste their first spoonful.