Friday, July 8, 2011
Recipe: Homemade Cajeta (Goat Milk Dulce de Leche)
-1 Quart fresh goat's milk
-1 cup sugar
-1/2 vanilla bean, slit lengthwise
-1/2 cinnamon stick
-1/2 tsp baking soda dissolved in 1/2-1 tsp of water
Heat the milk, sugar, vanilla bean and cinnamon stick over medium heat, in a heavy pot. Stir constantly until the mixture begins to boil gently.
Remove from heat, still stirring, and add your dissolved baking soda. The mixture will froth/foam up a bit, but can be stirred down fairly easily.
Return the pot to the heat. Reduce heat slightly (I change the setting from 5 to 4). Continue stirring until you feel like your arm is going to fall off, about 45 minutes to an hour.
At some point during your endless stirring, you should notice your milk mixture beginning to deepen in color. The intensity of flavor increases with cooking time/darkness, so you can decide when the color, flavor and consistency look right to you. I stopped mine at the point where it coated the back of my spoon, and was a butterscotch pudding color.
Pour your finished cajeta into a glass container - you DON'T want to put molten-hot liquid candy into plastic, trust me. The cajeta will keep in the fridge for about a week. Let me know if yours ever lasts that long. ;) You'll also want to get your pan soaking in hot soapy water ASAP, as the caramel is like hardened epoxy once it has cooled completely.
Your quart of milk should have reduced down to about one pint of caramel. Cajeta can be used as a topping (try it with coffee ice cream!), a little sweetness in your coffee, or as my friend Libi says, poured straight down your throat. Enjoy!