> Devonshire Junket
How to make Devonshire junket:
A Devonshire recipe which is entirely dependent on dairy farming. At one time junket was very popular as a dessert,
especially for invalids, but it is rarely eaten nowadays.
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
(see measure conversions
for more information)
- Warm the milk to between 70 degrees and 80 degrees Fahrenheit (see temperature conversions
- Put it into a large serving dish and stir in the rennet and sugar.
- Add the brandy or rum.
- Stir once or twice and leave in a warm room to set.
- When set, cover with clotted cream and sprinkle with cinnamon or nutmeg.
If you have a question or comment relevant to this page, then please post it below.
My dear old mum never had a problem with her junket's. She would always say "the amount of rennet specified in the recipe on the rennet bottle, be Stone's or Langdale's was never enough", she would always add double with a little bit for luck, & yes, don't get milk too hot, & her junket's were made with semi skimmed milk, & they tasted proper with nutmeg & clotted Crame, & please don't spoil it by adding spirits to the recipe, as mentioned above.
Try Amazon to buy stones rennet,this is a classic dish
My sister-in-law is having trouble making junket at present because she can no longer get 'Stones' rennet - she has tried a vegetarian one but it doesn't work - can you help please!
Is the junket mixture meant to go firm, or remain kind of, for want of a better word, sloppy?
Tried several recipes and all were bloody nice! The ease it goes down is amazing and is so easy to digest, a fabulous way to get milk into children. A lost Gem.
I make it most days, i pint of semi milk, i tables spoon of castor sugar and the same with the rennet, put ito a sauce pan, dont let the milk get no hotter than just warm,just so the chill is off then pour into 2 dishes and it will set in room temp, then sprinkle with nug meg, the secret is it must get 2 warm, mine takes seconds in the saucepan...
I also tried to make Devonshire junket as Stephen Thorpe did.I used full fat milk & used 1 dessertspoon Langdale rennet per instructions on bottle. Same results milk sepatated instantly @ didn't set. Had to throw away.
Marjorie Willcox 08/07/2012
Help! What am I doing wrong? I have used the best Jersey full cream dairy milk, caster sugar, and a dessert spoonful of Langdale Rennet. I have followed the instructions to the letter, but the milk, apart from separating into curds, does not fully set. I have assumed that it should set as firmly as creme brulee, say, or mousse, or am I wrong?
Can this be made with skimmed milk or is full cream milk required?.Have,nt had this for years and had a hard job finding the rennet but eagerly anticipating my first mouthful