Cuajada-“Home-made junket”

THE PERFECT DESSERT FOR EVERYBODY!

How to do HOME-MADE JUNKET?
This is the typical way of giving a perfect ending to your special lunch; with a dessert coming from the Basque mountains and not too much sweet!
Here is the explanation about how to do a home-made junket at your kitchen (it’s like a curd or cottage, similar to yogurt but different taste, you will see!).
There is an easy way to do the traditional junket based on sheep’s milk.
On Top, we can decorate it with walnut and caramelized sugar!
YUMMY!!

Ingredients for the making of the Home-made junket (2 people):
1/2 liters of sheep’s milk
2 spoons of sugar
Some drops of liquid curdling agent
Some peeled walnuts
Blowlamp/Blowtorch

HOW TO MAKE IT
To do the junkets, it’s necessary to start with the drops of curdling agent in two different containers. The reason is easy: you have to add a curdling agent to the milk so it curdles.
Warm the sheep’s milk in a casserole pot. When it is lukewarm, put it on the containers. Leave it to get cold and look how it’s curdling!
Sprinkle the spoon of sugar above of each container and burn it with blowlamp.
You can decorate it with the walnuts and maybe with caramelized sugar on the top! Mmmm

TIP
The home-made junket is typical from basque cuisine and normally it gets served with honey and walnuts. If you go to a caserío (house in the mountains) of Basque Country they will serve you the best home-made honey in the home-made junket! Maybe you can serve it on a clay jar.

Fuentes: 1 Ecocolmena, 2 Bruno Oteiza, 3 El horno de Lucía

Leave a Reply

Your email address will not be published. Required fields are marked *