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Junket (Tjesfil) from The Nordic Cookbook (page 66) by Magnus Nilsson

  • milk
  • liquid rennet

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Notes about this recipe

  • mjes on April 23, 2018

    This is the very first thing I ever cooked. Then, dividing it into 6 bowls before it started setting up was a serious challenge. We used rennet tablets so I had to break off a small piece, smash it with a spoon, and dissolve it in cold water. Our cows provided the farm fresh milk. And there was so much creative freedom - a little sugar? a bit of cinnamon or nutmeg or vanilla? enrich with a bit of extra cream? or just plain? or count on garnishes like huckleberries, gooseberries, red currants? I fell in love with cooking. This is my ultimate comfort food - a love passed on to my son.

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