Junkit tablets5/16/2023 ![]() If you are making junket with raw milk, follow the recipe as written. How is this possible? What's nourishing about Jell-o?Īdapted from The Art of Natural Cheesemakingįor great recipes monthly make sure to check out The Elliott Homestead Cooking Community HERE. And now, as he notes, we feed our patients blue Jell-o instead. In fact, hospitals would have their own dairy on premises so that they could make LOTS of junket for their patients. Because it's delicious.įun side note: In his book, David shares that junket actually used be served to the sick at hospitals. We all need, and thrive, on beneficial bacteria. Junket is a delicious transition food for the littles, as it is thriving with bacterial goodness. We originally made junket so that Willy could enjoy a dessert with us… as he'd just been weaned. And it can be spike with cream or spirits to make a more celebratory dessert. – David Asher It can be made with any type of milk, be it cow, goat or sheep. Junket can be flavored with a variety of milk spices, such as cinnamon, nutmeg, and cardamom, or allspice, ginger, and mace. I think it's about time for junket to make a come back, for it's a delicious dessert, with a fantastic texture. In his book, The Art of Natural Cheesemaking, David says this about junket: We need more David Asher's in the world, who keep us from forgetting what was so delicious and beautiful about the traditional ways things used to be done. And I'm ever thankful for people like David Asher – traditional cheese enthusiast – for reviving them. You see, junket is a traditional food who's value has long been forgotten to all but some. And junket is custard-esque… but not at all. Junket is flan in a way… but totally not flan. Junket? JUNKET? What on God's green earth is junket? But some of it… some of it went to junket. Lots of went to homemade cheese, sour cream, and butter. And in wading through all that delicious goodness, we got pretty good at finding creative ways to use it up. Therefore initial hypothesis is accepted.Back in the day, when Sal was still with us on the farm, we used to put up over 8 gallons of milk a day. This experiment proves that the optimum temperature is in the 30OC – 40oC range and the reaction would not take place under 30oC and the enzyme denatures after 50oC. Watch baths should also be maintained in a constant temperature to avoid inaccuracy. This experiment can be improved by increasing the amount of rennin this will speed up the experiment. The rennin also took too long to clot, perhaps due to the concentration of rennin. Plot graph with temperature and 1/time (enzyme activity) on x, y axis respectively.ĭuring the experiment, the temperature was not kept to required temperature (slightly). Maintain the constant temperature and check every minute until Test Tube A has clotted.ĩ. ![]() ![]() Start the stopwatch as soon as the rennin is added.ħ. Use the other test tube with no rennin as a control. Place 2 test tube of milk in every temperature.Ĥ.ĝrop 3 drops of rennin to one test tube. Set up water baths to temperature 10oC, 20oC…70oC, 80oC.ģ. Hypothesis: The optimum temperature for enzyme activity will be approximately temperature of mammals (30oC – 40oC)ġ. ![]() This was my experiment anyway if that would help a little on the results.Īim: To investigate the effect of temperature on the activity of the enzyme rennin. I did this experiment before, basically just visually observe when the milk clot, it may be hard to determine but just try I guess.
0 Comments
Leave a Reply. |