Goat milk has been part of my diet for years. In my kitchen, it typically ends up as chèvre, greek yogurt, paneer, or cabécou. While those are all wonderful ways to enjoy goat milk, I was searching for something else.
Fortunately, someone told me about cajeta and as the saying goes, the rest is history. This goat milk delight is a sweet, dessert sauce. Think caramel sauce, but with a more complex flavor. I have even heard people refer to it as the Mexican version of dulce de leche. But what it all boils down to, is a sweetened milk that is slowly cooked down into a syrup.
- 2 quarts goat milk
- 2 C. white sugar
- 1/2 tsp. baking soda dissolved in 1 Tbsp. water
- 2 tsp. vanilla extract
Use a crock pot (slow cooker) large enough to hold at least 2 liquid quarts. Add all ingredients to the pot and stir well to combine. (I start this in the evening after dinner.) Set the crock pot to HIGH and leave the lid off. Allow the mixture to reduce in volume (depending on your crock pot temperature, it may take up to 24 hours) to the desired consistency. Around hour 6, the color will slowly begin to change from white to a light beige. This is great! Starting around hour 15, periodically stir the milk mixture. By now you should notice that it has turned a noticeable caramel color. Continue to cook until the mixture reduces in volume to the consistency of a caramel sauce. (With my crock pot, it took approximately 22 hours.) As the mixture cooks, the color will continue to deepen and the sauce will continue to thicken.
This recipe will yield approximately 4 cups of sauce. If you desire a thicker and slightly darker caramel colored sauce, allow it to reduce further for another hour or two. Remember to stir! Please note that the sauce will continue to thicken as it cools.
Pour into jars with lids and refrigerate. This mixture will keep for approximately 3 weeks in the refrigerator. (In our household, it never lasts that long.) To serve, you can either pour the sauce into a pan and heat the sauce up or leave it chilled. Note: the mixture pours easily if you heat it up.
Serving suggestions: a topper for ice cream, drizzle over brownies or fresh fruit, spread over a piece of pound cake, spread between two cookies, and even as a topping for sundaes or milk shakes.
Feel free to experiment with flavorings. Perhaps you prefer rum extract to vanilla? Maybe a splash of bourbon?
The next time you are at a grocery store, pick up a carton of goat milk. If you are a little uncertain about if you will like it or not, you could prepare this recipe using half goat milk and half cow milk. This delightful sauce takes just a few ingredients, a trusty crock pot, and patience. Your taste buds, friends, and family will thank you. Enjoy!