<p> Pudding Made With Rennet</p><p>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. </p><p>Directions: Use the directions given in the packet of Junket Rennet Tablets (there are several to choose from) or use the following: </p><p>Recipe Yield: 4 (1/2 cup) servings </p><p> 2 cups whole milk </p><p> 3 Tbsp. sugar </p><p> 1 tsp. vanilla (or other flavorings) </p><p> 1 Junket Rennet Tablet</p><p> 1 Tbsp. cold water </p><p>1. Have individual dessert dishes ready. </p><p>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. </p><p>3. Let stand undisturbed for 10 minutes. Chill. </p><p>4. Top the custard with fruit, preserves, granola, or crushed graham crackers. Be creative, there are many ways to dress up the dessert. </p><p>Helpful Hints </p><p>Have dessert dishes ready because the mixture sets quickly once the rennin enzyme comes into contact with the warm milk. </p><p>If the milk gets too hot, cool to lukewarm before adding the rennin enzyme or the custard will not set.</p><p>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. </p>