Easy Junket Recipe (Old-Fashioned Milk Dessert)
This junket recipe is an old-fashioned milk dessert made with just milk, rennet, and a little sweetener. I love making it on those days when I want something sweet after dinner but still light and refreshing—not rich and heavy like cake.
One of the things I love most about junket is how simple it is. It requires only three basic ingredients: milk, rennet, and a sweetener, plus any toppings you’d like to add. It’s also a wholesome treat for kids because you can make it with high-quality raw milk, sweeten it naturally with a little raw honey, and top it with fresh seasonal fruit and nuts.
In this post, I’ll show you how to make this easy junket recipe in just a few minutes, so you can enjoy a nourishing, old-fashioned dessert even on busy weeknights.
What Is Junket?
Junket is an old-fashioned milk dessert which you make by curdling fresh milk with rennet. The result is a light, delicate pudding with a texture similar to panna cotta or soft custard.
A junket recipe is very simple and nourishing because it contains just a few real food ingredients—milk, rennet, and a little sugar or honey, plus optional flavorings like nutmeg or vanilla. On its own, junket has a very mild, subtle flavor, which is why it’s traditionally served with fresh or stewed fruit, preserves, or whipped cream.
I also love serving junket to my family because it is so frugal and takes only a few minutes of active preparation—the rennet does most of the work for you.
Why You’ll Love This Junket Recipe
- Very easy to make—only a few minutes of active prep
- Made with just 5 real food ingredients, plus optional toppings
- A light, nourishing dessert you can enjoy any day of the week
- It has a mild, gentle flavor that even kids love
Ingredients
- Milk: Use fresh whole raw or pasteurised milk for the best texture. Homogenized milk also works, but avoid UHT milk as it may not set properly.
- Rennet: You only need a small amount of liquid rennet. Be careful not to overuse it, as too much can cause the junket to set too firmly and become rubbery.
- Sweetener: I usually use brown sugar, but rapadura or honey also work well.
- Cinnamon: Optional for flavor. Only add it if you can whisk it in well—simply stirring won’t fully incorporate it. You can also use a little vanilla instead of cinnamon.
- Toppings: I like to serve junket with homemade orange marmalade (or low sugar fruit preserves) and chopped walnuts (about a teaspoon of each per cup), but you can easily swap in your favorite jam, fresh fruit, or any nuts you have on hand.
How to Make Junket Step By Step
Tips For Perfect Junket
- Do not overheat the milk. Warm it only until it feels comfortably warm to the touch (like body temperature). Overheating can damage the enzyme activity and prevent your junket from setting properly.
- Do not move the cups or bowls while the junket is setting. Keeping them still helps the curds set evenly and gives a smooth, delicate texture.
- Add only a little rennet. Follow the recipe amounts carefully. Traditional junket should have a soft, light custard-like texture—not firm or rubbery.
Variations
- Sweeten with raw honey or maple syrup instead of sugar
- Top with fresh berries or other seasonal fruit
- Use low-sugar fruit preserves in the winter months when fresh fruit isn’t available
- Add a little vanilla extract for sweetness and leave out the cinnamon if you prefer
Storage Tips
It’s best to serve junket straight after making, when the texture is at its lightest and most delicate. However, if you do need to store it, here are my storage tips:
- Store junket covered in the refrigerator as soon as it has finished setting. Avoid adding any toppings until just before serving.
- It is best to use junket within 1–3 days, as the texture softens over time and a little whey may separate (you can pour it off before serving).
- Junket is not suitable for freezing.
Junket FAQ
Final Thoughts
I hope you enjoy making this simple, light, old-fashioned junket custard. I love serving it to my family because it requires so little effort, and the only ingredients you need are milk, rennet, and a little sugar or honey. It’s also a lovely way to showcase my homemade marmalade and fruit preserves!
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Junket
Ingredients
- 5 cups (1.25 liters) whole milk, raw or pasteurized
- 5 drops liquid vegetarian rennet
- 2 Tbsp brown sugar or rapadura
- ½ tsp ground cinnamon
- Small pinch of salt
To serve:
- 5 tsp orange marmalade or fruit preserves
- 3 Tbsp chopped walnuts or almonds
Instructions
- Pour the milk into a medium saucepan and place it over low heat. Gently warm the milk until it feels comfortably warm to the touch, but not hot.
- Add the brown sugar, cinnamon, and a pinch of salt. Whisk until everything is fully dissolved and well combined.
- Dilute the rennet in 2 tablespoons of cool water, then gently pour it into the milk.
- Stir for 5–10 seconds, then stop all movement completely.
- Pour the mixture into 5 small bowls or teacups, then leave them undisturbed for about 30 minutes, or until fully set.
- Top each bowl or cup with a teaspoon of chunky marmalade (or your favorite homemade jam) and sprinkle with chopped nuts. Serve immediately.
