A delectable and creamy dessert made with milk, sweeteners, and frequently flavored with fruit. This dessert is set using rennet, an enzyme that aids in coagulating the milk to give it a soft and delicate texture.
A sweet course comprised of curdled milk, formed through the application of rennet to the milk. The enzymatic activity of rennet on the milk protein renders it readily digestible, rendering junket an ideal culinary choice for children or individuals experiencing illness.