Junket is a delicious dessert, as well as classic invalid food.
It's great for subtly showcasing the flavours of the honey you use, and it's fun to experiment with different honeys.
For rennet, I use curds and whey vege rennet, but any kind will do of course. Alter the temperature and quantity according to the instructions for your own rennet.
2 cups milk
2 big teaspoonfuls of honey
Vanilla to taste
Curds and Whey vege rennet
Gently heat milk and honey together in a pot, stirring to mix in the honey.
Keep an eye on the temperature and take it off the heat at 31 degrees.
If it heats up further, just let it cool to 31 again before you do the rest.
Add a drop (or 2 or 3) of vanilla and stir quickly.
Mix a couple of drops of rennet with a tsp of water.
Stir the rennet/water into the milk for 15 seconds or so.
This is your junket mix. Pour it into bowls and leave to set.
Don't move the junket at all while it's setting. That can break the curd.
Once it's set you can refrigerate it. (Not before.)
Have it plain, or sprinkle on a little nutmeg or cinnamon.