Camden New Journal - Recipe for Junket By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 22nd August 2008

Back to grass roots for a dairy treat

Milk, milk, glorious milk – so much can be done with this wonderfood, says Clare Latimer

WITH all the talk at the moment about dairy farmers and the hard times they are having I thought I would have a scout around and find some facts. I am certain if the supermarkets put the price of a pint up a few pennies no one would complain and farmers could then make a profit for all their hard work.
Let’s support those hard working dedicated dairy farmers who get up in the pitch dark all winter and trudge through deep mud to get fresh milk to our front door or shopping trolley.
One very exciting discovery is that the Lincolnshire Poacher Cheese stalls that appear at farmer’s markets sell unpasteurised milk. Legislation in this country can be quite bonkers and here is a perfect example. They are allowed to sell this superb, sweet smelling, fresh milk direct to the public but it is not allowed to be sold to shops. How crazy is that?
The farm has been amazed by its success and they regularly run out as customers buying up the stock. I for one buy the two pint containers (£1.20p) pour it into smaller containers and then freeze it so that it will last for two weeks until I can next stock up.
Their website www.lincolnshirepoachercheese.com will give when and where they are. They also have award-winning cheeses.
As with all the recipes below, unpasteurised milk would be preferable and have heaps more flavour.

Junket
This lovely old-fashioned pudding should never be forgotten. Buy unpasteurised milk if you can, as the flavour will be much improved and make sure that you use fresh nutmeg. For total perfection, serve with a dollop of clotted cream. You can buy rennet in some supermarkets and local stores and it comes in a small bottle.

Serves 4
Ingredients
One pint of full fat milk.
Two tablespoons of caster sugar.
Two teaspoons of rennet.
Freshly ground nutmeg.

Method
Warm the milk to blood temperature, testing with your finger and then remove from the heat.
Stir in the sugar and add the rennet. Pour into a serving dish and then grate over some fresh nutmeg. Leave to set and then put in the fridge until ready to serve.

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