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Topic: Help with Junket (rennet) Custard  (Read 746 times)
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Summertime Slacker Crafter
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« on: September 21, 2009 07:48:24 PM »

I'm officially lost.

I saw some Junket http://www.junketdesserts.com/ at the store last week, and decided to snag some, since I always loved it growing up when my mother made it.  All the store had were the rennet tablets which can be used with milk to make custard.  I think my mother used to make the custard mix, because I seriously do not remember this being so persnickety and this much of a pain in the butt to make!

I made one batch, hoping I could wing it without a thermometer since you are supposed to only heat the milk, sugar, vanilla mixture to 110*F.  Apparently, I could not.  I think the mix was too hot and killed off the rennet so it did not solidify.  Yay.  I now have a container of frozen sweet vanilla milk to eat.   Undecided

Today I went for round two.  I snagged a nice digital thermometer and had the guy test it at work for accuracy.  I heated everything to the correct temperature.  The milk and stuff was between 110.6 and 110.  The rennet looked quite well mixed and dissolved with the tablespoon of water.
It all looked fine.  I mixed them together and let it set undisturbed for 10 minutes. 

Now it is in the refrigerator and I think all I have is another bowl of sweetened vanilla milk.   Angry  This is not cool.

Do any of you craftsters have a particular tip or trick for working with this stuff?  Should I leave the tablet in the tablespoon of water to dissolve for a longer period of time?  Did I leave it in too long?  How finicky is this stuff when it comes to temperatures?!

If the bowl in the 'fridge ends up working, I'll let you guys know...  I'm just getting frustrated. 
Help please!

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