Goat Milk Cajeta. Oh yes.
So, are goats a little louder than we’d planned on? Sure. More trouble than we’d anticipated to catch, collar, and milk? Yep. Do they poop a crazy amount and waste more feed than even the chickens? Yes again.
So why on earth, you may be thinking, would someone willingly keep goats? Well aside from their inherent sweetness, a frisky take on life, and personality galore, the only logical answer is cajeta. And what is cajeta? Only the most glorious thing that goat milk can achieve; a caramel sauce that by its sheer perfection will put all others to shame. And, you only need 4 cups of milk to make it, so even our tiny haul was more than sufficient after a few days of hoarding.
For the duration of this demo, picture me with the air conditioner cranked (we’re having a heat wave) and a nice mix of alt country power ballads blaring over my stereo. Or maybe I’m belting out the lyrics to “Let It Go,” Eddie Vedder style…My secret is safe with me.
First, gather your 4 cups of goat milk.
Then, place milk, a scant cup of white sugar, a pinch of salt and a teaspoon of vanilla into a 2.5 or 3 Qt pan over medium high heat and bring to a boil, stirring to prevent scorching.
When the milk boils, remove from heat and add 1/4 tsp of baking soda that has been dissolved in a TB of water. Stir stir stir – it will foam up. Then return the pan to the stove over medium heat and prepare to cook and stir for the next hour or so. Earn that cajeta!
At roughly 40 minutes, the milk started to take on a caramel color.
At about an hour, the milk had reduced to roughly under 2 cups and it was getting close!