Cajeta: Sweetened, caramelized goat’s milk
In our home, we love all things caramel-related. Caramel ice cream, caramel in our coffee, SALTED CARAMEL.
So I’m sure you can imagine, when I set out to find new things to do with our fresh goat’s milk, I was slightly stoked to learn of cajeta. Ok, ok. There was nothing slight about it. Freaking thrilled is more like it.
My mind instantly started to wander into caramel-land as I imagined all of the things I would put on it.
Or simply the spoon I would eat it off of…
Goat Milk Cajeta
2 1/2 quarts fresh goat’s milk
2 1/2 cups sugar (I use this kind)
1 1/2 tablespoons cornstartch
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
Generous pinch sea salt
Start by combining the cornstarch and baking soda with a small amount of the milk in a large saucepan/pot. Whisk to break up any lumps. Stir in remaining milk, sugar, and cinnamon. Swirl away, baby…
Bring the mixture to a boil, stirring constantly. Once it comes to a boil, reduce heat to a low boil/heavy simmer.
This is where patience comes in.
You will need to cook the mixture down until it reduces into a pretty caramel color…
This took about 50 minutes or so to reach this color. One word of caution: KEEP A CLOSE EYE ON IT! I have turned my back for just a moment and ended up with scorched cajeta. Not quite as appetizing…
Once the cajeta is cooked to your desired color, carefully pour into the vessel of your choice. Which would be mason jars. No surprise there!
Aside from the obvious ingestion via spoon, how else can you enjoy your homemade cajeta?
- warmed, over ice cream
- drizzled over warm apple pie
- stirred into coffee (my favorite right now)
- anywhere you would use a caramel-type sauce!