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Wednesday, September 18, 2013

CUAJADA WITH A GOURMET + RECIPE FOR JUNKET

Boiling Ewe's Milk with Rennet
Photo by: Lord-Williams
ME cruddle (n. curdle), Eng casein. Junket, rennet custard made from ewe’s milk. It is believed that junket existed before cheese making was discovered. It is the product or stage of curdled milk prior to becoming cheese. Traditionally, junket was a product made by shepherds who stored ewe’s milk in a sheep’s stomach. As they romed with their herds he junket was produced by the movement and the heat of the stomach. It also came to be made by heating the milk in a pan and adding a piece of sheep stomach. Today, rennet is a chemical made and reproduced in laboratories and sold in pharmacies. Rennet custard is creamy like yogurt with a cheese texture. It is a common dessert in Spain today and is well known elsewhere. [Misc. Conversations. Grahame Harrison and Elena di Pinto. Jun 13, 03]

THE MEDIEVAL SPANISH CHEF’S RECIPE FOR JUNKET OR RENNET CUSTARD
For 4 persons
Ingredients

2 c ewe’s milk
1 envelope (12 g) of rennet[1]
1 tbsp sugar

garnish:
1 tbsp sugar
½ tsp cinnamon
1 drizzle of honey
mint leaves

This is a Gormet +
Photo by: Lord-Williams
Preparation

Put half the milk in a bowl and dissolve the rennet in it. Put the other half milk in a pan and bring to a boil. Stir without stopping. When it boils, add the milk with the rennet. Let it boil again. When boiling, remove from heat, stirring constantly for a minute. Return to the heat and let it boil again. Remove from heat and pour into custard cups or other dishes. Let this begin to solidify without stirring it. After it has cooled refrigerate for four hours or more until ready to serve.

When ready to serve. Remove the junket from the molds. Cover the tops with a drizzle of honey. Sprinkle a combination of sugar and cinnamon on top. Decorate with a few mint leaves.



[1] Junket powder can be bought in the pharmacy and it can also be found in the supermarket in the pudding section.

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