Junket Frequently Asked Questions:
1. Why is shipping so expensive?
Shipping is calculated based on the weight of the package and the destination zip code.
We ship via UPS, USPS Priority Mail and USPS Parcel Post, so please make sure you are clicking to see the other rates besides the default UPS rate. Sometimes UPS will be cheaper than USPS; especially for a destination zone on the West Coast (since Junket is based in New York). Also, Junket products are relatively inexpensive so the cost of shipping is usually more expensive than the product unless you are ordering a case (12 boxes). GOOD NEWS! Right now there is a free shipping promotion on orders over $35.00. Simply enter code “freeship2012” at step 2 of checkout to receive your discount of free shipping when you check out.
2. Why isn't Junket available at the grocery store I shop at?
Junket products are available to all retailers and distributors. The retailer decides what products to carry and what products not to carry. We do have company representatives that make regular visits to major retailers and encourage them to carry our products. They may choose not to because they have limited shelf space and feel that another product would be more beneficial to them in that space. Oftentimes if you speak with a store manager the manager will be able to order a product and stock it in the store through customer request.
3. Why won't my custard set?
Junket has a shelf life of 24 months, then the rennet loses its potency and dessert mixes will not set properly. We emboss or stamp a freshness code on each box of our custard usually found on the top panel of the box. This freshness code reflects the Julian calendar date of manufacture. For instance, on a box produced today, the date would read 3105, and is read from right to left.
It is very important to allow the milk to reach 110 degrees Fahrenheit. It is strongly suggested that you use a candy thermometer when heating the milk for the maximum assurance of right temperature. The Junket should cool for the proper amount of time, 10 minutes, before chilling. If the mixture is not heated at the proper temperature, or stirred for only a few seconds or poured immediately into dessert dishes or if the dishes are moved, the setting will be disrupted and a curd and whey texture will appear.
We suggest when using a lowfat milk, skim milk or half'n half, add 1-2 tablespoon(s) of powdered dry milk to make the consistency thicker as if you were using whole milk and to add back the missing proteins. This will help the dessert to set a lot better. Canned milk and dairy substitutes may not be used at all.
4. Are the Junket Rennet Tablets Vegetarian?
5. Are the Junket Rennet Tablets Kosher?
6. Are Junket products Gluten-Free?
7. Can ultra-pasteurized milk be used to make Junket products?
No. Ultra Pasteurized milk will not work. It denatures the proteins necessary to react with the rennet preventing the reaction and causing the custard not to set.
8. How can I contact the Junket Folks?