Junket

Junket made with fresh pasteurized milk, subject to the corresponding conditions according to the type of milk and with possible additions of calcium chloride, powdered milk, or rennet, as appropriate.
Catalan
cheese
fermented
traditional
vegetarian

Yield: 7 160 ml tubs

Ingredients
Servings
7
Measurement units

Milk

  • 1 litrefresh pasteurised milk (chilled aisle; not UHT)

Calcium chloride (if needed)

  • 0.2 mlcalcium chloride per litre of sheep milk (5 drops/L; 1 drop/ramekin)
  • 0.3 mlcalcium chloride per litre of goat or cow milk (6–7 drops/L)

Milk powder (instead of chloride)

  • 3 cullerades soperessemi-skimmed milk powder per litre (sheep)
  • 4-5 cullerades soperessemi-skimmed milk powder per litre (goat or cow)

Rennet

  • 1 mlanimal rennet (NIEVI / TOR-MOL / Caporal) per litre, or 4 drops/ramekin
  • 1 mlUltzama microbial rennet per litre, or 4 drops/ramekin
Nutritional Information

Per serving

Calculated for 7 servings

Calories
106 kcal
Protein
6.4 g
Fat
4.7 g
Carbohydrates
9.7 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Prepare the tubs and place them on the oven tray, because once filled, they should not be moved much.
  2. If the type of milk used requires calcium chloride or semi-skimmed powdered milk, add it before heating the milk and stir well.
  3. Heat the milk to the rennet activation temperature and turn off the heat.
  4. If using NIEVI or TOR-MOL animal rennet, heat the milk to 37-40 °C, without reaching 45 °C.
  5. If using Ultzama bacterial rennet, heat the milk to 50-55 °C.
  6. Put 4 drops of rennet in each container.
  7. Pour the milk from a certain height into each tub.
  8. Fill the tubs in one go.
  9. If any tub is a little underfilled, do not add more milk to it.
  10. Do not stir the tubs.
  11. If the rennet bottle does not have a dropper, mix one tablespoon of mineral water with approximately 1 ml of rennet and pour the mixture into the pot of warm milk; stir and quickly fill the tubs.
  12. Cover the tubs with plastic wrap and cover them with a kitchen towel to maintain the temperature of the milk for about 30 minutes.
  13. If using Ultzama bacterial rennet at 50 °C, you can leave the tubs to set at room temperature.
  14. If using animal rennet at 37 °C, it is better to leave the tubs inside the switched-off oven, previously warmed slightly to 50 °C.

Cooling

  1. After 30 minutes, place the tubs in the refrigerator for a few hours, preferably until the following day.
Recommendations & Tricks
  • From 1 litre of milk, you get 7 tubs or glass cups of junket of about 160 ml per tub.
  • Junket cannot be kept for more than 2-3 days in the refrigerator and must be consumed quickly.
  • UHT milks do not work for making junket.
  • Fresh whole pasteurized cow's milk requires added calcium chloride and gives a mediocre result.
  • ULTZAMA and EL CABECICO sheep's milks turn out very well and do not require additional calcium.
  • CAL QUITÈRIA goat's milk may give a better result if calcium chloride is added.
  • Calcium chloride must be measured with a dropper, because the quantity is very small.
  • 1 ml is equivalent to 24 drops; 0.1 ml is equivalent to 2.4 drops.
Original recipe
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    Junket | The Catalan Table