To make junket, milk (usually with sugar and vanilla added) is heated to approximately body temperature and the rennet, which has been dissolved in water, is mixed in to cause the milk to "set". (Temperature variations will inactivate the enzyme in the rennet, causing the dessert to fail.) The dessert is chilled prior to serving. Junket is often served with a sprinkling of grated nutmeg on top. For most of the 20th century in the eastern United States, junket was often a preferred food for ill children, mostly due to its sweetness and ease of digestion.
The same was true in the United Kingdom where, in medieval times, junket had been a food of the nobility made with cream, not milk, and flavoured with rosewater and spices as well as sugar. It started to fall from favour during the Tudor era, being replaced by syllabubs on fashionable banqueting tables and, by the 18th century, had become an everyday food sold in the streets. In the United States, junket is commonly made with a prepackaged mix of rennet and sweetener from a company eponymously known as Junket.
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