Spiced Junket

This traditional dessert is not heard of much these days, but it is a great simple use of surplus milk.

1 litre milk (preferably raw) 

1 tsp Rennet (5ml) 

1 tbsp Honey (more can be used if you like it sweeter or none for unsweetened) 

1 tsp ground Cinnamon 

½ tsp ground Cardamon 

½ tsp ground Nutmeg 

¼ tsp Salt 

Warm the milk to about 32°C. (baby bottle warm) 

Stir in Honey until dissolved, add spices and salt, stir again. 

Add rennet and stir gently. 

Pour immediately into individual cups or a larger serving dish. 

Leave at room temperature to set for 1 to 2 hours. Eat once set or it can be refrigerated for several days. 

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