Homemade Cajeta

A smooth, deep amber cream that coats the spoon generously. The intense aroma of reduced goat milk blends with warm notes of cinnamon and vanilla.

• Prep time: 5 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 412
• Protein: 8 g
• Carbs: 73 g
• Fat: 10 g

Ingredients

• 1 L Whole goat milk ( fresh )
• 250 g Brown sugar ( unrefined )
• 1 piece Cinnamon stick ( whole )
• 1 tsp Baking soda ( powder )
• 1 piece Vanilla bean ( split )

Instructions

1. Infusion and dissolution

   In a heavy-bottomed saucepan, combine the goat milk, brown sugar, and cinnamon. Heat over medium heat, stirring until the sugar is completely dissolved.

2. Baking soda reaction

   Remove the pan from the heat. Add the baking soda and whisk vigorously: the mixture will foam and rise. Once settled, return to low heat.

3. Slow reduction

   Simmer over very low heat for about 45 minutes. Stir regularly to prevent sticking. The milk should turn from white to an intense caramel brown.

4. Testing the consistency

   When the sauce thickens and heavily coats the spoon, remove the cinnamon. Off the heat, scrape the vanilla bean and stir in the seeds. The cajeta will set as it cools.

Chef's tips

• To test for doneness, drop a bit on a cold plate: it should stay mounded and not run.
• Use a pot much larger than the milk volume because the baking soda causes it to double in size instantly.

Storage

Keeps for 1 month in the refrigerator in an airtight glass jar.