39 of 43 people found the following review helpful:
1.0 out of 5 stars
Good product, sucky price, August 21, 2009
This review is from: Junket rennet tablets for custard and ice cream - 8 Ea (Health and Beauty)
I made some delicious mozzarella chesse with these bad boys. They worked perfectly and arrived lickety split. However, I suggest you not buy these online unless you have absolutely exhausted your search locally. about a month after I ordered these I found the same product for $1.99 in my grocery store. It was in the section with the pudding mix. Also might be in the baking aisle. After shipping and everything, this box cost me almost 4 times more ordering it online. Just a word to the wise, grocery stores will order products upon request, so you might go that route if you don't need it immediately. Just a thought
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10 of 10 people found the following review helpful:
5.0 out of 5 stars
Junket Rennet is Vegetarian Friendly, April 14, 2011
This review is from: Junket rennet tablets for custard and ice cream - 8 Ea (Health and Beauty)
Just an FYI to any vegetarians out there. I contacted Junket and they sent me the following email reply:
"We use vegetable rennet.
Thank you for taking the time to contact us regarding this matter.
Consumer Relations Dept.
Redco Foods, Inc.
Windsor, Connecticut"
Quick response, great product...
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20 of 25 people found the following review helpful:
5.0 out of 5 stars
Delightful Comfort Food, June 27, 2009
Sure -- Rennet is used for all kinds of practical things-- cheesemaking being one of them, ice cream being another. Now I don't know who introduced me to Junket Rennet in that simple humble blue and white box (I see the design has not changed in eons -- good for you Junket!!) when I was a little kid in the 50's -- maybe Mom Sylvia. I think she actually made little Rennet puddings for me for a while, and I loved them. Oh yum!! I still do!!
But eventually the task of making Rennett Pudding using Junket Rennet fell to me -- and only me -- because it turned out that I was the only one eating these wonderful Junket Rennet creations. So (heh heh) I got to eat ALL of it, anytime I made a batch.
I suppose one day I will make the ice cream, and the cottage cheese, but right now, I have my sights set on one and only one thing-- the delightful anticipation of carefully cooking the milk, opening the foil packet, adding the rennett tablet and sugar, popping it in the fridge, and waiting.... I wait a few minutes, open the fridge door, close the fridge door -- come back 5 minutes later and keep repeating the process until...... Ah!! Look!! The white pudding is firm at the edges of the dish, but is jiggling gently in the middle, which means it's time to set this dish in front of my happy face, and sit at the table with a teaspoon, to slowly savor the goodness of a most unusual and refreshing dessert that brings back so many wonderful memories.
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