Home Made Basket


For the Cheese

  • 1 gallon whole milk works very good. Farm Fresh milk (raw milk) works the best
  • 1 tablespoon sea salt
  • 3 Rennet tablets
  • 1/4 cup water


  1. Place milk in to a stainless steel or an enamel 5 quart pot and add salt.
  2. Dissolve Rennet tablets into water.
  3. Heat milk to lukewarm ( 85F to 90F degrees). Turn off heat. DO NOT LET MILK BOIL.
  4. Stir Rennet water into the warm milk.
  5. Let milk stand for 40 to 45 minutes.
  6. After 40-45 min you should have a thick layer of curd.

Basket Cheese


  • 1 – gallon whole milk
  • 2 – junket tablets (rennet tablets)


  1. Place milk in pot warm to about 90-100 degs.
  2. Crush 2 junket tablets in cup add a little heated milk stir then place within the whole pot.
  3. Mix well maintain heat in milk for another 5 minutes.
  4. Then take pot off heat cover with lid add towels over pot ( safe location ) to hold heat and wait for 50-60 mins.
  5. After 50-60 min wait The milk should be pudding consistency if not, wait longer.
  6. Once pudding consistency put pot back on heat and slowly warm start stirring and milk will start curdling… pull out curds and place in cheese basket.
  7. Once basket filled squeeze to pull out water in cheese basket.
  8. Add a little salt to taste
  9. Then place in fridge when ready to eat.

Italian Easter Cheese — Mother Mildred Valiante’s Recipe

Equipment Needed

  • Plastic basket for cheese (a couple)
  • 6-8 Quart stainless steel pot approximately 4″ high Stainless steel flat mesh strainer
  • Food Thermometer
  • Cheese Cloth (triple line the basket and rinse the cheese cloth under hot water before using

Ingredients needed

  • 6 Junket Rennet Tablets crushed (Market Basket sells them)
  • 1 Gal. Whole Milk (less 1 cup if adding 1 cup Heavy Cream (the cheese is richer tasting)
  • 1 Cup ofHeavy Cream (You don’t have to use the cream, it’s my idea


Pour the milk and heavy cream into the large Pot and heat to approximately 110 degrees. Crush 6 Junket Rennet Tablets into a small cup of milk to melt the crushed tablets and stir it into the milk. Then, remove the pot from theheat so that the mixture will jell together. This will take a few hours or less. You Will see the curds separating from the whey.

Prior to this point, put the cheesecloth lined strainer into a Pyrex glass that holds the cheese basket without falling into the Pyrex glass.

When you see the whey separating in the pot from the curds, put the pot back on low heat and with the strainer, start to pull the curds toward you until almost all the curds have come together.

Then remove the pot off the heat and start removing the curds to the cheese basket and fill it with as much of the curds that you can. Then, tum the basket over into the palm of your hand (the cheese will come out) and nudge the cheese back into the basket. You will see the design of the basket. Take another basket and repeat the process. Refrigerate the baskets in a plastic container with a cover. Whey will continue to extract from the cheese; I leave it in the container to keep the cheese moist.


When you put the cheese into a plastic container you just made, the whey will continue to extract from the cheese and will become denser.


Prior to straining the curds into the baskets, you may want to add salt, pepper, herbs and other seasonings if you prefer. We have always eaten it with eggs on Easter Sunday morning without seasonings or with the appetizers served before the main meal.

Florence Lemanshi

Betty’s Pudding Cake


  • One box Junket Danish Dessert Strawberry pudding mix
  • One box Jell-O cook & serve chocolate pudding mix (Do not use instant)
  • One box Nabisco graham crackers
  • Three bananas


  1. Line bottom of 8”X12” glass baking pan with graham crackers.
  2. Make Junket pudding according to instructions on box.
  3. Pour pudding over graham crackers and spread evenly.
  4. Slice bananas into small 1/2 inch rounds and place on top of pudding.
  5. Put another layer of graham crackers on top of bananas.
  6. Make Jell-O pudding according to instructions on box.
  7. Pour pudding over graham crackers and spread evenly.
  8. Place in refrigerator for about 4 hours to set. Top with whipped cream and serve.

Hint: For a tangier version, use Junket® Danish Dessert Raspberry pudding.

Ray Karch

Pie Glaze

Stir contents of package into 1¾ cups cold water or fruit juice in medium saucepan. Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly. Fold in 4 cups sliced fresh strawberries or other fresh fruit. Pour into 9-inch baked pie crust. Chill 3-4 hours or until firm. Garnish with whipped topping. Well-drained canned or frozen fruit, coconut and nuts can also be folded into Danish Dessert.

Pie Filling

Stir contents of package into 1 cup cold water or fruit juice in medium saucepan. Bring to full boil. Boil 1 minute, stirring constantly.

After boiling 1 minute, immediately pour into 9-inch baked pie crust. Chill.

Fruit Sauce

Stir contents of package into 2 1/2 cups cold water or fruit juice in medium saucepan. Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly. Fold in 4 cups sliced fresh strawberries or other fresh fruit.

For more flavor, add 1 lemon slice or 1/2 stick cinnamon while cooking. Serve sauce warm or chilled over cake, ice cream, bread pudding or rice pudding.

Ricotta Cheese

Ingredients to turn one gallon of milk into one pound of cheese

  • 1 gallon fresh milk (the fresher the milk, the more predictable the cheese)
  • 2-3 tsp. active cultured buttermilk (1/2 cup plain yogurt will also work, yogurt must contain live and active culture)
  • 1/2 tablet Junket® Rennet Tablet (1/4 tablet will work, but takes a bit longer to coagulate)
  • salt


  • 5 quart pot with lid. Heavy stainless is the best, but a light enameled pot can be used if you stir continuously during heating, or heat over boiling water. (Avoid aluminum which can dissolve in the acid.)
  • Wooden spoon to stir whey while heating (a long handled spatula works too)
  • Thermometer (32-220 °F or 0-110 °C) to monitor temperature of whey
  • Receiving container to catch draining whey (a clean plastic bucket will do)
  • 1 quart bowl to receive dipped curds
  • A fine meshed strainer to dip out floating curd
  • Large strainer to suspend over receiving pot
  • Fine weave cloth a boiled handkerchief or a non-terry cloth dish towel to drain ricotta

INGREDIENTS: Whey left from turning a gallon of milk into cheese. This will make about 6-8 ounces of ricotta (almost a cup)

1. Place the whey left over from making basic cheese in a non-reactive pot. Cover and let sit overnight (12 to 24 hours) at room temperature to develop sufficient acidity.

2. The next day, heat the acidified whey over a moderate fire with stirring (do not let it stick or burn) until its temperature is near boiling (220°F or 95°C). Do not let boil over.

3. Remove from heat. Cover and allow the “cooked” whey to cool undisturbed until it is comfortable to the touch (several hours)

4. DO NO STIR UP THE CURD. Gently scoop out most of the fine, delicate curds with the fine strainer and place in a bowl.

5. Set up a receiving container with a large strainer lined with a fine clean cloth. Pour the remaining whey through the cloth (it filters slowly). After most of the whey has drained through, add the curds and let continue to drain.

6. Allow the whey to drain out for 1-2 hours. Then pick up the corners of the cloth, suspend like a bag over a sink to allow the last of the whey to drain out of the ricotta. This will take several hours. It can be done in the refrigerator overnight.

7. Remove the drained ricotta from the cloth, pack into a container, cover and store in the refrigerator. Use it soon after making. Alternatively, ricotta will freeze very well.

Ruby Whipped Cream Cheese Pie

1 package (4-3/4 oz.) Junket® Danish Dessert pie glaze mix, either flavor
2 packages (3 oz. each) cream cheese, softened
1/2 cup sugar
1/2 pint (1 cup) whipping cream, whipped
1 baked 9-inch pie crust
Prepare Junket® Danish Dessert according to package directions for pie filling. Cool slightly. In small mixing bowl, beat cream cheese and sugar until well blended. Gently fold in whipping cream. Set aside 1 cup cream cheese mixture. Spread remaining cream cheese mixture in baked pie crust. Spoon Danish Dessert evenly over top. Garnish with reserved cream cheese mixture. Chill 3 to 4 hours or until firm.

Toasted Almond Ice Cream

1 package Vanilla Junket® Ice Cream Mix
1 cup (1/2 pint) heavy cream
1 cup cold milk
1-1/2 teaspoons almond extract
1/2 teaspoon green food color
1/4 cup chopped toasted blanched almonds
2 tablespoons chopped maraschino cherries
Beat cream, mild and Junket® Ice Cream Mix in a bowl. Beat with egg beater until thick, 1 to 2 minutes. It will not stiffen. Add almond extract and food color and mix well. Pour 1/2 the mixture into freezing tray and freeze according to directions on package for refrigerator ice cream. Leave other half in the bowl in refrigerator. When partly frozen sprinkle almonds and maraschino cherries on top of ice cream. Pour on remaining mixture and continue freezing.