| Current mood: |  victorious |
The Junket Chronicles, Part 3
Victory...and junket!...is mine! Batch five jelled! Let me just say, junket is quite fabulous. The texture is like nothing I've had before: delicate, and soft and smooth as silk. The flavor seems a bit more subtle after it fully sets compared to the liquid version, although perhaps I'm imagining things. I'm surprised that so many people have had it before, and also kind of surprised that my mom never made it. She made milk toast, which I enjoyed when I was five but sounds rather icky now.
Batch three (made with ultra-pasteurized milk warmed to a lower temperature) while not jelled, actually thickened up quite a bit. The texture resembled a very smooth kefir. It was quite delightful as a beverage, even if not all that could be desired in a junket.
I made batch five with non-homogenized, cream-on-top, pasteurized whole milk. The milk was heated to about 100 degrees, stirred for about four seconds, and then poured into a bowl and two custard cups. Then I placed the batch in the warm oven for about an hour before putting them in the fridge to chill. It was obviously set at that point, but I still wanted to chill it as per the directions. The texture isn't like gelatin or pudding or custard or yogurt. After I take a spoonful, I notice that there's a little bit of what looks like whey, a clear liquid with just a touch of milkiness to it. Next batch, I'll skip the oven and see what happens.
At some point this summer, I will try to make junket while camping. If it can be done and cooled, this would be an incredibly refreshing treat at a hot event.
![[info]](http://p-stat.livejournal.com/img/userinfo.gif){kind=small}
young_raven) wrote,
