How to Make Junket – A Traditional British Milk Pudding

--- published by foodie Parmod.

Junket is one of Britain's oldest and simplest puddings. Made from milk, sugar, and rennet, it's a delicate dessert with a soft, custard-like texture and a subtly sweet flavour. Popular during the Tudor and Victorian eras, junket may have fallen out of fashion, but it's making a quiet comeback among lovers of vintage recipes and traditional British cooking.

In this post, you’ll discover how to make junket at home using a traditional method, with optional variations to suit modern tastes. It's the perfect light dessert after a hearty meal or as a gentle sweet treat any time of day.

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What Is Junket?

Junket is a sweet, softly set milk pudding traditionally made with full-fat milk and rennet. Rennet is an enzyme that causes milk to coagulate, forming a soft curd. Once set, junket is often topped with a sprinkle of nutmeg or cinnamon, and sometimes a splash of cream or fruit compote.

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Ingredients

To serve 4:

570ml (1 pint) whole milk

2 tbsp caster sugar

1 tsp vanilla extract (optional)

1 sachet rennet or 2 tsp liquid rennet (available from health food shops or online)

Ground nutmeg or cinnamon, to serve

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Equipment Needed

Saucepan

Measuring jug

Dessert bowls or ramekins

Thermometer (optional but helpful)

Spoon

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Method

Step 1: Warm the Milk

Pour the milk into a saucepan and gently heat until it reaches 37–40°C (body temperature). This is lukewarm — not hot. You can test it with your finger or use a cooking thermometer.

⚠️ Do not overheat the milk, or the rennet won’t work properly.

Step 2: Add Sugar and Flavouring

Remove the saucepan from the heat. Stir in the sugar and vanilla extract, ensuring both are fully dissolved.

Step 3: Add the Rennet

Pour the mixture into individual bowls or ramekins. Add the rennet according to the packet instructions (usually 2 tsp for 1 pint of milk). Stir gently for just a few seconds to combine — avoid over-stirring.

Step 4: Allow to Set

Leave the bowls undisturbed at room temperature for about 30–60 minutes. The milk will set into a soft curd, similar to a light custard or panna cotta.

Step 5: Serve

Once set, sprinkle with a pinch of nutmeg or cinnamon. Serve chilled or at room temperature. For an extra touch, add a drizzle of cream or a spoonful of berry compote.

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Tips for Perfect Junket

Use fresh full-fat milk – it sets better and gives a richer texture.

Be gentle when stirring in rennet – vigorous stirring can stop it from setting properly.

Leave it undisturbed while setting – movement can break the curd.

Add rennet only at body temperature – too hot or cold and it won’t work.

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Variations

Fruit-flavoured junket: Add a splash of fruit syrup (e.g., raspberry or elderflower) before setting.

Spiced milk: Infuse the milk with a cinnamon stick or a piece of lemon peel before adding rennet.

Vegan version: Traditional junket requires dairy milk and rennet, but you can try using plant milk and agar agar for a similar texture — though technically it won't be “junket”.

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Why Make Junket?

✅ Simple, traditional recipe

✅ Light and gentle on the stomach

✅ Requires only a few ingredients

✅ Ideal for children, the elderly, or those recovering from illness

✅ A nostalgic taste of British food history

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Frequently Asked Questions

Q: Where can I buy rennet in the UK?

You can find liquid rennet in health food stores, online retailers like Amazon, or cheese-making supply shops.

Q: Can I use vegetarian rennet?

Yes! Vegetarian rennet works just as well for junket. Check the instructions on the packet for correct quantities.

Q: Can I reheat junket?

No, junket is best served cold or at room temperature. Heating it can break the set texture.

Q: How long does junket keep?

Keep junket covered in the fridge and consume within 2 days.

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A Taste of History

Junket dates back centuries and was once a luxurious treat served in grand households. Today, it remains a reminder of simpler times and traditional British fare. With its soothing texture and mild sweetness, it’s a dessert that deserves a place in modern kitchens.

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Conclusion

Now you know how to make junket the traditional British way. It’s easy, affordable, and refreshingly different from today’s overly sweet desserts. Give it a try — you might just rediscover a forgotten favourite!

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--- write ✍️ by foodie Parmod.