Pat, I believe rennet is an enzyme or bacteria that clabbers or curdles the milk. We ate junket often, as a dessert, when I was a child. Jenny. In a message dated 6/9/03 1:31:16 PM Mountain Daylight Time, nymets11@pacbell.net writes: > Thanks Jenny. Is rennet a type of thickening agent or is it a spice? > > Pat Connors, Sacramento CA > http://www.connorsgenealogy.com > Professional Genealogy Research > All outgoing mail virus free, scanned by Norton 2002 >

Thanks Jenny, >We ate junket often, as a dessert, when I was a child. So did we, but I don't remember how my mother made it! Might have come in a package like Jello. It was kind of a shaky thing that melted in your mouth...not as thick as custard, wow over 50 years ago and I can still taste it! -- Pat Connors, Sacramento CA http://www.connorsgenealogy.com Professional Genealogy Research All outgoing mail virus free, scanned by Norton 2002