Pudding Made with Rennet

Pudding Made With Rennet

NOTE TO TEACHER: The purpose of this scientific lab activity is to show how enzymes react with the casein proteins in milk to produce a coagulation.

Directions: Use the directions given in the packet of Junket Rennet Tablets (there are several to choose from) or use the following:

Recipe Yield: 4 (1/2 cup) servings

 2 cups whole milk

 3 Tbsp. sugar

 1 tsp. vanilla (or other flavorings)

 1 Junket Rennet Tablet

 1 Tbsp. cold water

1. Have individual dessert dishes ready.

2. Combine milk, sugar, and vanilla in saucepan. Heat while stirring to lukewarm (100 F). Dissolve a Rennet tablet in water by crushing. Add to warm milk and stir for a few seconds only. Pour at once, while still liquid, into dessert dishes.

3. Let stand undisturbed for 10 minutes. Chill.

4. Top the custard with fruit, preserves, granola, or crushed graham crackers. Be creative, there are many ways to dress up the dessert.

Helpful Hints

Have dessert dishes ready because the mixture sets quickly once the rennin enzyme comes into contact with the warm milk.

If the milk gets too hot, cool to lukewarm before adding the rennin enzyme or the custard will not set.

Skim milk, light cream, half-and-half, or reconstituted nonfat dry milk may be substituted for the whole milk. The difference will be in the flavor.