Junket Rennet Tablets, 0.23 Ounce (Pack of 144)

As a kid back in the 50's Mom made up the ice cream recipe and it was up to us 3 boys to turn the crank on our 3 gallon ice cream freezer.. Wanted to bring back this tradition I remembered so well. Junket tablets were the key. My wife made a batch of ice cream in my 1 gallon freezer and I turned it using ice and rock salt on the 4th of July. Absolutely delicious!!! Easy to use recipes.. Glad I was able to get these tablets on line. Can't find them in the stores anymore..

I saw several people blogging about making mozzarella with a $40 cheesemaking kit and thought I should give it a try, but collecting the ingredients on my own. All you need is Citric Acid (which I found at my local Sprouts in the bulk spices section) for less than a dollar, this box of Rennet, Whole Milk from your local grocery store (I had no problem with the pasteurized milk from Sprouts), salt, strainer and cheese cloth in addition to your stock pot and measuring cups. The instructions and the recipes in the box worked fabulously for me. I've made the mozzarella 3 weekends in a row. It's easy to do, but there is a decent amount of down time while you wait. PS...the recipe says to store in a salty water. I found the salt content to be very high and did not enjoy it raw after it sat in the brine more than a day. It was fine for lasagna though. If you are going to eat it the same day, keep it at room temp and serve. It will have the best taste and texture then. I watched several youtube videos before I made it the first time and it helped me visualize what needed to be done. Just google how to make mozzarella video.Enjoy!PS. There are tons of recipes included in this box...I'll be trying Feta next. This box has enough for you to make 16 batches if cheese.

These work very well for making mozarella!Makes INCREDIBLY great cheese!If you have never made your own cheese, watch a few YouTube videos, buy some of these, some milk, acid & you'll never want to buy mozzarella cheese at the store again!I make ricotta by reheating the weigh & straining through cheese cloth & drink the weigh afterwards.You'll need some cheese salt, milk, this rennet, distilled water, a stainless or glass large pot, perhaps some oven gloves to stretch your cheese, acid to start the process & a thermometer (+ of course a heat source).If you also want to make ricotta, you'll also need some FINE cheese cloth to strain/hang up the curds, a little more cheese salt & some favprite dry or fresh herns of you like (you'll like!)You can even make mozarella over a campfire!VERY simple to use & can be kept in thr freezer for a long time! You can't keep liquid rennit as long as these! A half tablet per batch (about 2 lbs of cheese per gallon of milk, 1 mozarella, 1 ricotta, yet will vary basef on milk used, process, recipe).

Good quality and quantity for $. Could use modernization of recipes for fresh mozzarella. Recipes often don’t give clear equivalent of tablet to addition by mL.

I love Junket Custard. My mother used to make it for me when I was a kid in the 50's. I still enjoy it today using different flavors such as orange, lemon and raspberry instead of plain vanilla.

I bought the rennet as a 3-pack and paid over $18.00. I opened one which had the Tablet but did not have instructions. But I wasn’t to worry about. However, today I was looking if the other box had the instructions. So I opened the second box and there were two instructions but no rennet tablets. So, now I was curious and I opened the third box, which appeared to be light in weight. And, the box was empty. So I paid over $18.00 for 8 tablets and nothing else. I feel very unhappy and cheated. Oh well, next time I will open all boxes to make sure I receive what I paid for.

I bought this brand of rennet because the price was right and also because the description said I could make cheese (which is what I wanted to do). Inside the box I found instructions for making the cheese I wanted so I decided to use the recipe. I followed the instructions word for word; not once or twice, but, four times. Four gallons of milk. I got to the same point in the recipe and - epic fail. I did this four times because I thought it was something I did. I found out later that it wasn't me. Junket rennet isn't really for making cheese but custard. Junket rennet is too weak. I bought another kind of rennet and my cheese making was a success. If you have this rennet make sure you use at least two tablets and not what they recommend. It may work. I gave this product 3 stars because I think it probably will work for custard, just not cheese

Mom used to make me this all the time as a child. It's a nice cool sweet milk treat to cool off with at the end of a hot summer day. It's similar to an English bread pudding/custard. Minus the bread and raisins. If your a dairy person you'll love this! NOTE: If you appreciated this review please give it a “thumbs up/like” your helping me to continue to give honest/unbiased insight into products I’ve used and you may have questions about. Interested in a product but don't know enough about it and would like it reviewed? Please let me know and I'll see what I can do... Thank you 🙏