Devonshire Junket Recipe

food from great britain
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 Updated 11/03/2017

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A Devonshire recipe which is entriely 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
  • clotted cream
(see measure conversions for more information on quantites)


  1. Warm the milk to between 70 degrees and 80 degrees Fahrenheit (see temperature conversions).
  2. Put it into a large serving dish and stir in the rennet and sugar.
  3. Add the brandy or rum.
  4. Stir once or twice and leave in a warm room to set.
  5. When set, cover with clotted cream and sprinkle with cinnamon or nutmeg.

Prep Time: 120 minutes

Cook Time: 15 minutes

Yield: 4 portions


Junket is the dish which Miss Muffett was eating in the Nursery Rhyme

Little Miss Muffett sat on her tuffet (stool) eating her curds and whey, Along came a spider and sat down beside her
And frightened Miss Muffett away!
Junket separates into curds (the solids ) and whey (the clear liquid underneath). Not like Creme's like cheese making ...the rennet splits the milk, and the curds are skimmed off the top to make the cheese

#8 - Helen Kaye - 05/05/2017 - 02:12
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.
#7 - Martin Dart - 06/28/2016 - 05:03
Try Amazon to buy stones rennet,this is a classic dish
#6 - G/S - 12/06/2015 - 14:08
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!
#5 - angela lamb - 08/14/2015 - 03:32
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.
#4 - Carl Cortez - 02/18/2015 - 09:26
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...
#3 - nicola - 11/15/2012 - 10:04
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
#2 - Marjorie Willcox - 07/08/2012 - 05:10
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?
#1 - stephen thorpe - 10/17/2011 - 07:45
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
#0 - mick weeks - 09/03/2011 - 02:04
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