Cajeta

Yesterday I decided to use up some of my surplus goat's milk.  I made Cajeta (pronounced ca-heh-tah).  Cajeta is a sweet Mexican carmael sauce made from goat's milk.  It can be used on anything you normaly use caramel sauce on, such as apples, cakes, ice cream, frappes, ice cream etc.

It is a simple recipe, but be warned, it took me three plus hours from start to finish.

I used the recipe from Goat's Produce Too! by Mary Jane Toth.

• 3 qts goat's milk
• 3 c sugar
• 2 tbsp cornstarch
• 1/4 tsp baking soda

Start by disolving the baking soda & cornstarch in 1 cup of the milk. Mix well to disolve any lumps. Combine with remaining milk & sugar. Bring to a boil , stirring constantly. The baking soda will cause foaming so make sure you use a pot large enough to compensate. Continue to stir until the mixture is thick & creamy, like caramel sauce. 

Once the mixture reached the caramel consistency I poured into sterile jars & canned in a water bath for 30 minutes. The 3 qts of milk produced 8 half pints of Cajeta.

Yum! I labeled & put some down in the farmstand.