{Cajeta Recipe} How to Make Goat Milk Caramel Sauce! (2024)

FAQs

Is cajeta made from goat milk? ›

Just like dulce de leche, cajeta is a thick, sweet confection made from boiled milk—goat's milk in the case of cajeta, and cow's milk in the case of dulce. And, just like its cousin, cajeta is almost universally described as "Mexican caramel." On the surface, that makes sense.

What is the difference between cajeta, caramel, and dulce de leche? The difference between cajeta and other caramel sauces such as caramel and dulce de leche is that cajeta is made out of goat's milk whereas most others are usually made out of cow's milk.

For best results, simmer; if it starts to boil, simply lower the temperature, stirring every few minutes, and it should be fine. The baking soda neutralizes the milk's pH levels and makes cajeta smooth. It also assists with the Maillard reaction, the browning of amino acids with sugars to create caramel.

Homemade Cajeta

Keep it at a steady medium simmer for about one hour and a half, stirring occasionally, every 15 to 20 minutes or so, with a wooden spatula or spoon. The mix will gradually thicken and darken. After about an hour and a half, the liquid will have thickened and reduced and the simmer will become stronger.

Due to the different character of its main ingredient (goat's milk), cajeta has a more complex and nuanced flavor than dulce de leche, with a subtle brightness that lifts you off your feet, lightening the rich caramel and balancing its sweetness. And it ratchets up the flavor profile of any recipe it's added to.

You may want to warm it up slightly before serving, as cajeta tends to get a bit grainy as it sits.

No, they don't have to be cold or refrigerated. The milk and other ingredients have already been cooked to 240 degrees Fahrenheit, making it safe to store at room temperature. That being said, a lot of people enjoy eating the caramels when they have been cooled, or sometimes even frozen!

Cajeta is a thick and gooey caramel-like sauce that's made by boiling and slowly cooking goat's milk and sugar until it reduces to a beautiful golden brown or amber color. The goat's milk gives cajeta its rich and complex flavor that is slightly tangy and deliciously sweet.

Though they are both pretty delicious, and pair well with plenty of desserts, there are some important distinctions between the two. Cajeta requires the use of two ingredients not found in caramel sauces — goat's milk and baking soda — as well as a different, cooler cooking temperature.

Once the sauce is properly canned, it will keep in a cool, dry place for about months. Once it's opened it should be refrigerated and will keep for up to a month.

What happens when you add baking soda to caramel? ›

Salt: To balance the sweet. Baking Soda: Arguably the most important ingredient! The purpose of baking soda in the caramel is to react with the acidic ingredients (brown sugar, cream of tartar, and corn syrup), which creates tiny carbon dioxide air bubbles.

Why do caramel recipes often call for baking soda? When you add baking soda to cooking caramel, it foams up rather dramatically. That foam is creating tiny air bubbles, which aerate the caramel and prevent it from becoming too dense.

Most caramel sauces are made by caramelizing sugar and adding milk and a little salt. If you increase the amount of sugar in the recipe you'll end up with a thicker caramel. Try increasing the sugar by about 1/3. The amount of milk suggested by the recipe, then, will leave you with a thick caramel sauce.

If unable to locate cajeta, substitute 3/4 cup dulce de leche spread from a 13.4-oz can.

Associated with the state of Jalisco, and eaten in many parts of the country, birria is a traditional Mexican dish most often made with goat meat or mutton in the barbacoa method, which means the meat is steamed.

Birria (Spanish: [ˈbirja]) is a meat stew or soup made from goat, beef, lamb, mutton, or chicken. The meat is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices (including cumin, bay leaves, and thyme) before being cooked in a broth (Spanish: consomé).

Manchego. This delicious cheese was introduced to Mexico from Spain. In Mexico, it's made with a mixture of cow and goat milk rather than sheep milk. Try it on these Tomatillo Toasts with Prosciutto and Manchego.

Cajeta, on the other hand, has its roots in Mexico and is based on goat's milk. While standard caramel sauces are sugar-based (often times high fructose corn syrup) with very little dairy, cajeta is primarily a dairy based product.