How to Make Goat Milk Caramel (a.k.a. Cajeta) - CHOW Tip

Bruce Weinstein, author of Goat: Meat, Milk, Cheese wants you to start using goat milk in new ways. For example, try making the caramely substance known as cajeta with it.

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TRANSCRIPT
Cajeta is a rich, creamy goat milk caramel that's very popular in Latin America. It's a real abuela dish because it takes a couple of hours. Take a quart of goat milk, a cup of sugar, a quarter teaspoon of baking soda, and a little water. Bring that to a simmer and let it go undisturbed for an hour. Then put a candy thermometer in there. You're going to take it to 240 degrees, stirring occasionally. That's another hour. You can use it right way hot or you can pour it into a jar and let it cool. Then it's great on fruit or ice cream or cake. Now remember, you can't make cajeta with any other milk. Only goat milk gives cajeta the umami savoriness that it really deserves.