Anyone using junkett these days?

[Heidi]

Hi,
I have heard that you can use junkett instead of rennet? Anyone got any tips?
Bye for now,
Heidi

[Shadowgirlau]

Sorry Heidi but I don't use junket so now help from me on that front.

Kathleen

[mallee11]

I seem to think a friend used junket tablets to make cottage cheese will ask a few friends
from old book.com
2 cups milk
2 Tablespoons sugar
2 tsp. rennet, or 1 junket tablet
1/2 tsp. vanilla
2 tsp. lukewarm water

Heat the milk to lukewarm 99 F in a double boiler. Add sugar and flavoring and stir until sugar is dissolved. Add junket dissolved in water and pour into dish from which custard is to be served. Let stand until cool and firm. Serve with cream, soft custard, fruit, or fruit syrup. Cinnamon, nutmeg, coconut, chocolate, cocoa, or other flavor may be substituted for vanilla. Serves 6

[Glyn]

When I first started making cheese it was all I had and it was fine for bag and soft cheeses. The hard cheeses however were awful - it all but put me off trying - waiting all those months and then feeding my efforts to the pigs! Having now got the proper Renco rennet powder my hard cheeses are at last a success!

[Heidi]

Hi, Thanks for the replies. Glyn thanks for the warning regarding hard cheeses, because that's what I was thinking of doing, so I won't bother now. I would find that very frustrating also. The soft cheese you referred to, which ones were they?
bye for now,
Heidi

[Glyn]

Hi Heidi,
I used it for cream cheese, large curd cottage cheese,cows milk feta & little mold fuzzies (by adding white cheese mold powder). I figure that anything that is kept short term is ok, its just that the junket doesn't seem to separate out all the whey and that is what 'goes off' if its kept too long.
Cheers, Glyn.