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Traditional menu



With a smooth, creamy texture, junket is made with ewe's milk and natural rennet. The best way to enjoy it is to add honey or sugar as one eats it, without stirring it. It is also delicious with dried fruits or with nuts. According to some authors, this dessert dates back to prehistoric times. Traditionally, shepherds would put the milk and rennet in a wooden container called kaiku and then warm it by placing a hot stone inside, which provided a unique, smoky flavour. Today it is sold in small plastic or earthenware containers.

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