For desserts – yes. For cheese – no. There are a lot of cheese making websites where Junket tablets are routinely used in place of rennet. (The best known is probably David P. Fankhauser, PhD’s site.) This practice is widely applied because Junket tablets are available in most supermarkets and they are slightly less expensive than actual rennet tablets or liquid rennets. I’ve noticed lately
Why Not Junket?
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