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A sweet, silky milky dessert made by curdling milk with rennet (an extract from the stomach lining of an unweaned calf) and allowing the curds and whey to set. Sometimes the curds may be broken up and drained before serving. The milk is often sweetened and flavoured and, when set, is served cold, perhaps with clotted cream. Today, junket is usually made using a commercially produced packet mix or bottled rennet. Junket is thought of as ‘nursery’ food, and is given to invalids because it is easily digested.