Comments on: What is this Junket, Anyway?

By: Cheryll

Cheryll — Wed, 10 Apr 2013 16:59:44 +0000

I know my comments are way after the fact as I see your post was back in 2009, but I wanted to draw your attention to the GM bacteria that you referred to for making the product in the lab.

Perhaps in the beginning GMO’s seemed like a good idea, but they are totally devastating our food supply. Monsanto, well know for producing GMO’s, is a very evil company that wants to control our food at all levels, and they produce chemicals that ruin our health (think aspartame or Nutrasweet).

Also, most processed foods are laden with HFCS that comes from GMO corn, and bacteria that produce something by fermentation are grown in/on GMO HFCS.

I did enjoy the information you posted on Junket. Thank you for that.

By: julie

julie — Sat, 17 Nov 2012 10:06:20 +0000

I made junket weekly for my kids as babies until they left school. Left out the sugar ( they were none the wiser) and topped with nutmeg. Kids are now 31 and 29 – I made it just last week for fun – forst time since they left school. It’s a great dessert and amakes the milk easy to digest.

By: Diane

Diane — Sun, 19 Aug 2012 08:23:19 +0000

When I was a kid (around 1950), my mother made Junket from a package–probably from the factory in upstate NY. When a kid had collected the specified number of product labels, (s)he could send away for a tiny, but free Jimmeny Cricket book. Does anybody remember this? Later in life I became a philosophy professor, but the Jimminey Cricket philosophy has stuck with me: “It’s what you do with what you got that counts!”

By: Kilian Banfield

Kilian Banfield — Thu, 02 Jun 2011 02:05:13 +0000

Where I come from Junket was a way of life, as was Bosco, Sorghum, and mustard/sugar sandwiches. Junket came in a wooden cylinder. But the real reason for my posting is to ask if anyone has the recipe for what we called “Double Three Cream”. I remember it was made of 2 oranges, 2 lemons, 2 bananas, 2 (some amount) of water, 2 (some amount) of sugar, and I think the 6th ingredient was 2 eggs. Mixed together; partially frozen in an ice cube tray (in those days), then stirred and frozen solid. I know they must make it in heaven, but I sure would like to have the recipe now.

By: Sune Amstrup

Sune Amstrup — Thu, 08 Jul 2010 20:07:24 +0000

Just fell over this blogpost of yours when trying to figure out was tykmælk was called in english (junket) and though I’d tell you that it apparently is a product mainly popular in Denmark, where I live. I’m not sure if it’s quite the same as A38 or Tykmælk which my wordbook tells me is junket in english, but I (and a lot of other danes) often use it, either for dessert or as breakfast with sliced fruits and oatmeal on top. I haven’t ever seen vanilla, strawberry or chocolate editions of it like the on in the photo (and I haven’t either heard of junket-tablets (before reading this post)). :)

By: ET

ET — Sun, 20 Dec 2009 13:20:48 +0000

If ignorance is bliss when it comes to gelatin, have you considered ignorance about Confined Animal Feeding Operations (CAFOs) recently? Perhaps a subject for a blog post soon?

By: Tinky

Tinky — Wed, 16 Dec 2009 17:49:26 +0000

Amanda–I’m afraid it’s an age thing because I have certainly heard of junket and ate it as a child, when those packages now marketed as “old-time food”(!) were everywhere on store shelves! So I guess I’m old(er). I was never a big junket fan; I like more standard custards in which the eggs do the work!

By: WilliamB

WilliamB — Wed, 16 Dec 2009 11:25:27 +0000

I’d heard of junket, knew what it was. Or knew what I thought it was: I thought it was still from calf stomach.

Why does one need rennet for ice cream? I’ve never seen a recipe that calls for it.