tag:blogger.com,1999:blog-7977441.post117046577777311763..comments2023-09-01T05:13:19.649-04:00Comments on the Contrary Goddess: Ground Hog Junk(et)CGhttp://www.blogger.com/profile/04542303804886924280noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7977441.post-1173622818278791952007-03-11T11:20:00.000-04:002007-03-11T11:20:00.000-04:00The junket is a brand name of a very weak rennet. ...The junket is a brand name of a very weak rennet. My "bottle of rennet" is a vegetable rennet made from mushrooms, and is what is generally commercially available. Rennet that you could make for yourself is a calf's (and likely a lambs, but I've always heard calf) stomach lining -- you slaughter before they get a cud when they've only had milk to eat -- veal in other words.<BR/><BR/>Junket CGhttps://www.blogger.com/profile/04542303804886924280noreply@blogger.comtag:blogger.com,1999:blog-7977441.post-1173582409401734072007-03-10T22:06:00.000-05:002007-03-10T22:06:00.000-05:00The rennet (Junket) you are talking about is not t...The rennet (Junket) you are talking about is not the traditional stuff, right? Sounds like a store product: 'a bottle of rennet' - the definition of rennet that I'm familiar with is the bit of lamb's stomach that acts as starter for cheeses. <BR/><BR/>(Not, please note, that I've ever kept livestock or butchered lambs... I just read a lot.)<BR/><BR/><A HREF="http://www.answers.com/topic/junket" Jennhttps://www.blogger.com/profile/15597630887713954960noreply@blogger.comtag:blogger.com,1999:blog-7977441.post-1170778455332870882007-02-06T11:14:00.000-05:002007-02-06T11:14:00.000-05:00I know about the "get a cow" thing -- you know how...I know about the "get a cow" thing -- you know how I like bug refrigerator magnets just because I think they are funny, well, saying, first, get a cow (or kill a pig, or some such) just is funny to me. <BR/><BR/>I could send you a bottle of rennet (I have extra) and you could try making the cheese (and junket for that matter). My basic instructions are somewhere on the blog. But you don't needCGhttps://www.blogger.com/profile/04542303804886924280noreply@blogger.comtag:blogger.com,1999:blog-7977441.post-1170777140513967202007-02-06T10:52:00.000-05:002007-02-06T10:52:00.000-05:00i just looove recipes that start out with:"first, ...i just looove recipes that start out with:<BR/>"first, get a milk cow"<BR/><BR/>LOL, okay, i'm gonna run right out and get one. i'll keep her in my bedroom and i'll milk her in the tub. i'm not being facetious. it was just a funny image that popped into my head. i do this a lot when i try to imagine what it would look like to homestead in an apartment. i see lines for clothes all across the laurahttps://www.blogger.com/profile/17219928545078883437noreply@blogger.comtag:blogger.com,1999:blog-7977441.post-1170519753013182452007-02-03T11:22:00.000-05:002007-02-03T11:22:00.000-05:00Junket is a brand of dilute rennet. I think. Usu...Junket is a brand of dilute rennet. I think. Usually the only type widely available in grocery-type stores. It is not suitable to the making of cheese. But I use my real rennet for junket the dessert, which I'm sure got its name from the brand of rennet. I don't think it should matter if the milk is raw or pasteurized, except some on the taste -- but it shouldn't matter on the coagulation.<CGhttps://www.blogger.com/profile/04542303804886924280noreply@blogger.comtag:blogger.com,1999:blog-7977441.post-1170479485596297272007-02-03T00:11:00.000-05:002007-02-03T00:11:00.000-05:00Junket? I always thought that was something like ...Junket? I always thought that was something like a walkabout. This is such a rich world for the curious.<BR/><BR/>Does it matter if the milk is not raw?arcolaurahttps://www.blogger.com/profile/09448256908335690710noreply@blogger.com