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Mexico On My Plate: Cajeta or Dulce de Leche

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Mexican cajeta or dulce de leche.

Ingredients

Scale

Small Portion Ingredients:

  • 2 cups or 16 oz. or 500 ml goat milk*
  • 1/3 cup or up to 1/2 cup white sugar
  • 1/2 tsp. vanilla extract or 1/4 tsp bourbon vanilla powder
  • one cinnamon stick
  • pinch of salt
  • 1/4 tsp. baking soda
  • 2 tbsp whole fat cow milk

Large Portion Ingredients:

  • 2 quarts or 1.90 liter goat milk
  • 2 cups white sugar
  • 1 tbsp vanilla extract 3/4 tsp bourbon vanilla powder
  • one cinnamon stick
  • pinch salt
  • 1 tsp. baking soda
  • 2 tbsp whole fat cow milk

Equiptment Needed:

  • large heavy pot
  • wooden spoon
  • clean jar

Instructions

  1. Pour the goat milk, sugar, salt, vanilla and cinnamon (if using) into a large heavy pot and bring to a light boil over medium heat. Stir to make sure all of the sugar has dissolved, remove from heat.
  2. In a separate bowl mix the cow milk and baking soda until the baking soda has dissolved. Remove pot from burner, pour baking soda mixture into the goat milk, stirring fast, be careful because the liquid will quickly froth and overflow. Stir until the bubbles have subsided then turn the heat to medium and bring the pot back to the heat.
  3. Continue to cook the goat milk mixture, stirring very frequently because the mixture may bubble and pour over the pot. After another 20-30 minutes the mixture should begin to a darken and start thickening into a thick sauce consistency. Continue simmering and stirring frequently until the mixture turns a dark caramel color and coats the wood spoon, this may take another 20-40 minutes depending on liquid left in the pot. The cajeta should the same consistency as maple syrup.
  4. Pour into a jar and allow to cool completely. Store in the refrigerator until ready to use. The cajeta will keep fresh in the refrigerator for a couple of weeks.
  5. The cajeta taste best if warmed up a little bit before using as desired.

Notes

*Whole fat cow milk may be substituted for the goat milk. Or a mixture of half goat milk, half cow milk may also be used.

**The process is the same wether making the small or large version. The only difference is that it may take a bit longer for the larger version.**

Find it online: https://honestcooking.com/mexico-on-my-plate-cajeta-or-dulce-de-leche/

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