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And yes, 'gift' is a verb. It'll cost you nothing to read. We're intent on clearing it up 'Nip it in the butt' or 'Nip it in the bud'?

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And I'm ever thankful for people like David Asher — traditional cheese enthusiast — for reviving them. We need more David Asher's in the world, who keep us from forgetting what was so delicious and beautiful about the traditional ways things used to be done.

I think it's about time for junket to make a come back, for it's a delicious dessert, with a fantastic texture. Junket can be flavored with a variety of milk spices, such as cinnamon, nutmeg, and cardamom, or allspice, ginger, and mace.

It can be made with any type of milk, be it cow, goat or sheep. And it can be spike with cream or spirits to make a more celebratory dessert.

We originally made junket so that Willy could enjoy a dessert with us… as he'd just been weaned. Junket is a delicious transition food for the littles, as it is thriving with bacterial goodness.

Don't bawk at me. We all need, and thrive, on beneficial bacteria. Embrace the bacteria. Don't fear it. Fun side note : In his book , David shares that junket actually used be served to the sick at hospitals.

In fact, hospitals would have their own dairy on premises so that they could make LOTS of junket for their patients. It nourished them.

How is this possible? What's nourishing about Jell-o? Adapted from The Art of Natural Cheesemaking. If you are making junket with raw milk, follow the recipe as written.

If you only have pasteurized, homogenized milk, I suggest seeking out better milk. If using kefir or whey to culture your milk, add it into the milk, cover the pot, and allow it to incubate for 1 hour.

This will allow the good bacteria time to grow and flourish! It's like microbial science right on your stovetop. I can't be the only one who thinks this is insanely cool….

Gently stir to combine. Pour the junket into cups or serving dishes of your choice. I used coffee mugs. Because they're pretty, yo.

And that's important. Let the junket set for hours, or until firm. Junket can be kept in the refrigerator until you're ready to serve, but I enjoy it best at room temperature and right away!

Junket is a fantastic way to feed your family beneficial bacteria that will build their gut flora.

Gut flora is the backbone of our health. Feed it. Feed it junket. Because junket is delicious. Ask me. I've eaten a lot of it.

As have my children. They think it's one of greatest treats in the world. When you are culturing the kefir do you keep the temp at 90 degrees or do you just cover with lid and turn off the stove and just let it sit for hours?

Looking forward to trying this! One question though, should it remain at 90 degrees the whole time, or is it supposed to cool at some point like before adding the kefir, or while allowing the rennet to set, etc?

I am going to make this right now! Food portal. Hidden categories: Articles needing additional references from December All articles needing additional references Wikipedia articles needing clarification from January Namespaces Article Talk.

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Wikimedia Commons. Sweetened milk , rennet , sugar , vanilla.