Learn to make homemade cajeta. Sweetened caramelised goat’s milk never tasted so good.
Goat milk is so versatile, and can be incorporated into virtually every meal. Try delicious goat milk yogurt for breakfast, goat milk cheese on crackers for lunch and, following your evening meal, indulge in some Cajeta drizzled over ice cream or a slice of pound cake. Alternatively, simply pick up your spoon and enjoy it right out of the jar. MMmmmm.
How To Make Homemade Cajeta
Cajeta is a Mexican goat milk caramel sauce, and is rich, creamy and truly decadent. It also makes a great dip for sliced apples, or can be poured over a plain vanilla cheesecake for a sweet touch.
- 2 quarts of whole, raw goat milk
- 2 cups of unrefined sugar
- 1 vanilla bean
- 1 3” cinnamon stick
- 1 tablespoon water
- 1 teaspoon baking soda
Step One: Put the milk, sugar and cinnamon stick in a large pot, then split the vanilla bean lengthways, scrape out the seeds into the pot, and add the seed pod too.
Step Two: Dissolve the baking soda in the water. Bring the milk mixture to a boil, then remove from the heat and add the water / baking soda mixture. The milk will start to boil over; stir thoroughly until the milk returns to normal and then put back on the heat.
Step Three: Bring to a slow simmer, and allow to simmer for around 2 2 1/2 hours, or until the Cajeta reaches the desired consistency. It will thicken as it cools, so bear this in mind if you want it to be pourable. Stir regularly, to prevent the Cajeta burning or sticking to the pan.
Step Four: Run the hot Cajeta through a sieve to remove the vanilla pod, cinnamon and make it delicious and smooth.
Step Five: Pour into mason jars; I use small jelly jars if I am giving as gifts or, if I know my family is going to devour it in short order, I use pint mason jars.
It will keep in the fridge for up to a month – good luck with keeping it around for that long!
That’s all, fellow homesteaders! Did you enjoy this amazing recipe on how to make homemade cajeta? Let us know in the comments. We love your feedback!
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Katy Light has a 44 acre homestead in North Georgia, where she raises goats, rabbits, sheep and chickens. She is passionate about self-sufficiency, natural ways to live, and fiber. Find her blog at www.poppycreekfarm.com. She can be reached at [email protected].