1 quart of raw, organic milk (pasteurized will work, but homogenized will not).If you only have pasteurized, homogenized milk, I suggest seeking out better milk. If your only option is pasteurized milk, you'll need to include an extra culturing step, as pasteurized milk does not contain populations of good bacteria that help acidify the milk, which is necessary for ensuring a good rennet set, as well as for keeping the growth of unwanted microorganisms in check. If you are making junket with raw milk, follow the recipe as written. How is this possible? What's nourishing about Jell-o?Īdapted from The Art of Natural Cheesemakingįor great recipes monthly make sure to check out The Elliott Homestead Cooking Community HERE. And now, as he notes, we feed our patients blue Jell-o instead. In fact, hospitals would have their own dairy on premises so that they could make LOTS of junket for their patients. Because it's delicious.įun side note: In his book, David shares that junket actually used be served to the sick at hospitals. We all need, and thrive, on beneficial bacteria. Junket is a delicious transition food for the littles, as it is thriving with bacterial goodness. We originally made junket so that Willy could enjoy a dessert with us… as he'd just been weaned. And it can be spike with cream or spirits to make a more celebratory dessert. – David Asher It can be made with any type of milk, be it cow, goat or sheep. Junket can be flavored with a variety of milk spices, such as cinnamon, nutmeg, and cardamom, or allspice, ginger, and mace. I think it's about time for junket to make a come back, for it's a delicious dessert, with a fantastic texture. In his book, The Art of Natural Cheesemaking, David says this about junket: We need more David Asher's in the world, who keep us from forgetting what was so delicious and beautiful about the traditional ways things used to be done. And I'm ever thankful for people like David Asher – traditional cheese enthusiast – for reviving them. You see, junket is a traditional food who's value has long been forgotten to all but some. And junket is custard-esque… but not at all. Junket is flan in a way… but totally not flan. Junket? JUNKET? What on God's green earth is junket? But some of it… some of it went to junket. Lots of went to homemade cheese, sour cream, and butter. And in wading through all that delicious goodness, we got pretty good at finding creative ways to use it up. Back in the day, when Sal was still with us on the farm, we used to put up over 8 gallons of milk a day.
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