From the kitchen
Cajeta Casera (Goat's Milk Caramel)
A Mexican classic - goat's milk slowly simmered with sugar and cinnamon until thick and dark.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 4 cups whole goat's milk
- 1 cup granulated sugar
- 1 cinnamon stick
- 1/2 teaspoon baking soda dissolved in 1 tablespoon water
- 1 teaspoon vanilla extract
- Pinch of salt
Method
- Combine the goat's milk, sugar, and cinnamon stick in a heavy, wide pot over medium heat.
- Once warm, stir in the dissolved baking soda — the mixture will foam up, so use a pot with plenty of headroom.
- Reduce heat to low and simmer, stirring frequently, for 1 to 1.5 hours, until deeply golden-brown and thick enough to coat the back of a spoon.
- Remove the cinnamon stick and stir in the vanilla and salt.
- Cool slightly before transferring to a jar. Cajeta thickens further as it cools; refrigerate and use within 3 weeks.
Kitchen note
Stir more frequently as the caramel darkens — it can go from perfectly done to scorched in the last few minutes.
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