Like dulce de leche, which is made from cow milk, cajeta is the Mexican version made from goat milk.
1/2 gallon Goat milk, raw whole
2 c Sugar
1 Vanilla bean
3" stick of Cinnamon
1 T Water
1 t Baking soda
Pour the milk, sugar, and cinnamon stick into a large non-reactive pot and place over medium heat - make sure it is a little over-sized. I use an enamel-coated cast iron pot. Split the vanilla bean lengthwise, scrape out the seeds, and put the seeds and the pod in the milk. Bring to a gentle boil. Dissolve the baking soda into water. Mix in baking soda, which will cause it to boil up a lot. Stir thoroughly until the milk returns to normal. Reduce heat to low and simmer, stirring regularly, for around 2 to 2 1/2 hours depending on the desired consistency. It will thicken as it cools. Either pick out vanilla pod and cinnamon or pour through a sieve - I pick it out unless my pod breaks apart. Pour into airtight containers and refrigerate for up to a month.
How should you eat it? Any way you want!
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Wife to Brandon, mother to Tess and Liam, farmer, entrepreneur, cook & baker, nurse, and accountant who loves to try new things, travel, and work toward greater self-reliance.