Junket 1 pint (600 ml) fresh milk 1 tablespoon caster sugar 1 teaspoon rennet essence grated nutmeg clotted cheese Warm the milk and sugar to blood heat, take off the heat then add the rennet essence. Stir for 10 seconds before pouring into warm dishes. Keep warm for 20 minutes to allow for setting. Sprinkle each with nutmeg and serve with clotted cream and available fresh fruits. (my questions?? what is rennet essence? what is caster sugar? do we have different names for them in the USA?) -- Pat Connors, Sacramento CA http://www.connorsgenealogy.com Professional Genealogy Research All outgoing mail virus free, scanned by Norton 2002